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Full Description
If youa re thinking of opening a restaurant, you have a lot on your plate! Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton--Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right. The Third Edition of the celebrated soup--to--nuts classic is updated for todaya s competitive marketplace and features an expanded examination of the franchise system, in--depth discussions on customer relations, and a wealth of information on staff training--one of the most important ingredients for success.It covers: * Guidance on financing, taxes, insurance, health and safety, legal issues, and more * Marketing research, including evaluating local competition to refine your concept * Evaluating franchise opportunities--the pros and cons of going with an established concept * Effective staff training--both initial and ongoing * The "feel--good factor"--that intangible quality that keeps customers coming back for more All this proven, practical guidance is served up in Christopher Egerton--Thomasa s flavorful style and seasoned generously with real--life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must--read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.
Contents
INTRODUCTION. CHAPTER 1EDUCATION. COOKING SCHOOLS. THE RISKS. REASONS FOR AND WHY. SACRED MONSTERS. THE MASOCHISM FACTOR. THINKING POSITIVE--THE FUN SIDE. THE CASABLANCA FACTOR. Factors. Country and Suburban Locations. Rent. HOW TO FIND PREMISES. The Neighborhood. Converting Premises. Opening Hours. Which End of the Market? THEME RESTAURANTS. ENTERTAINMENT. Appealing to Different Age Groups. Mixed Business. ALCOHOL AND LICENSING. INSURANCE. TAXES. PRICING. WHO ARE THE CUSTOMERS? Bank Loans. Small Business Administration. Loan Multi--Partner Restaurants. Partnership Disasters. Con Artists. Working and "Sleeping" Partners. Friendships. Partnership Successes. An Ideal Marriage? FINANCIAL PLANNING. Bills. The Go Position. Foreclosure. BUYING A FRANCHISE. CHAPTER 5: EQUIPMENT AND DAeCOR. Alternatives. DECOR. DESIGN. CHAPTER 6: THE BAR. STOCKING THE BAR. Bar Inventory. Cocktails. RESTRICTING INVENTORY. Beer on Tap. Sodas and Mixers. LIQUOR CONTROL. Types of Liquors. Wine. THE Drunks. Turning Away Unwanted Guests. Organizing the Bar. Dealing with Personal Issues. Protecting Against Dangers--of All Sorts. Serving the Drinks. CHAPTER 7: THE KITCHEN. PROFIT MARGINS. CHEF POWER. KITCHEN STAFF. Food Sources. Phoney Foods. FOOD AND TASTE. DANGERS. COMPUTERS. GROCERY LIST. CHAPTER 8: THE DINING ROOM. SEATING POSITIONS. MUSIC. VENTILATION AND HEATING. RESTROOMS. CLEANLINESS. MENUS. HELPFUL HINTS FOR WAITERS. KEEPING DINERS HAPPY. PAYMENT. CREDIT CARDS. PERSONAL HOUSE ACCOUNTS. TIPPING. To Pool or Not to Pool. Tipping Other than the Wait Staff. Pros and Cons of Tipping. STEALING. CHAPTER 9: HYGIENE, HEALTH, AND SAFETY. HYGIENE ISSUES. Food Contaminants. Cleanliness. Vermin and Exterminators. Health Inspections. Garbage and Sanitation. Typical PERSONNEL. Alcohol Abuse. Overwork. Health Hazards. SAFETY. CHAPTER 10: PUBLIC RELATIONS. Using a Public Relations Firm. Celebrity Power. Special Deals. THE FOOD CRITICS. Reviews and Their Consequences. Bribes. DEALING WITH THE PUBLIC. MANAGEMENT QUALITIES. EMPLOYEE QUALITIES. PEOPLE STRESS (OR COMBAT FATIGUE). GREETING. RESERVATIONS. DRESS CODES. DRESSING THE ROOM. AVOIDING NASTY SITUATIONS. ROBBERY. SECURITY. CHAPTER 11: EMPLOYEES. MANAGERS. CHAPTER 12: MAKING YOUR DECISION. THE "UP" SIDE. BUSINESS. UP AND RUNNING. APPENDIX I: EATING OUT FOR RESTAURATEURS. APPENDIX II: GLOSSARY. WINE TERMS. MENU VOCABULARY. INDEX.
