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Restaurant Planning Guide / Edition 2

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Overview

This book gives authoritative advice on how to parley a strong business plan into a food service success story.

The Restaurant Planning Guide helps you with the business side of the house. Its clear, direct style and many useful checklists, question sets, and forms will make financing, managing and controlling your restaurant much easier. Topics covered include description of business, product/service, the market, location of business, the competition, and management.

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Editorial Reviews

Library Journal
Those contemplating becoming a restaurant owner will need information sources to help make the dream a reality, and one such source is this highly practical guide. Authors Rainsford, a professor at the Cornell School of Hotel Administration and the owner of a restaurant, and Bangs, a writer of small-business management books, describe the necessary steps to plan and manage the enterprise through the use of a case study for the fictional Stefanie's Restaurant. The authors cover such topics as evaluating the competition, buying equipment and supplies, hiring personnel, and finding the right location. Included are a sample business plan, the financing proposal, a glossary of restaurant terms, a list of resources, and worksheets for cash-flow projecting, credit inquiry, etc. This source should serve as a useful starting point for those wishing to be restaurant owners and a reference for those already in the business. Recommended to public libraries.-- Lucy Heckman, St. John's Univ. Lib., Jamaica, N.Y.
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Product Details

  • ISBN-13: 9781574100266
  • Publisher: Kaplan Publishing
  • Publication date: 4/1/1996
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 160
  • Product dimensions: 8.50 (w) x 11.00 (h) x 0.40 (d)

Meet the Author

The authors have helped hundreds of thousands of people start up their own restaurants and other ventures. Peter Rainsford, formerly with the Cornell School of Hotel Administration, currently serves as the Director of the Daniels College of Business' School of Hotel, Restaurant, and Tourism Management at the University of Denver. He is the co-author, with David H. Bangs, Jr., of The Restaurant Planning Guide.

David H. ""Andy"" Bangs, former banker and publisher, is an active author, entrepreneur, and sailor. He is author of numerous bestselling how-to books for entrepreneurs, including The Business Planning Guide, the premier tool for planning a business, The Market Planning Guide, and The Start-Up Guide.

David H. “Andy” Bangs, Jr., is a longtime entrepreneur, founder of Upstart Publishing Company, bestselling author, and former banker. Calling himself “Writer, Sailor, Appreciator” (not necessarily in that order), Bangs’s genial insights on building businesses have made him one of the most sought-after experts on business planning. From his home base on the coast of New England, he has penned such perennial business classics as The Market Planning Guide and The Start-Up Guide and has coauthored numerous others.

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Table of Contents

Foreword
To the Reader
Introduction 1
Sect. 1 The Business 9
A Description of Business 10
B Product/Service 15
C The Market 17
D Location of Business 38
E The Competition 40
F Management 43
G Personnel 48
H Application and Expected Effect of Loan 50
Sect. 2 Financial Data 57
A Sources and Applications of Funding 60
B Capital Equipment List 61
C Balance Sheet 63
D Break-Even Analysis 67
E Projected Income Statement 71
F Cash Flow Projection 81
G Deviation Analysis 91
H Historical Financial Reports 99
Sect. 3 The Financing Proposal 103
Sect. 4 Supporting Documents 109
Appendix 1: Sample Partnership Agreement and Corporate Checklist 115
Appendix 2: Functional Resumes 121
Resources for Restaurateurs 123
Glossary 129
Worksheets 133
Index 145
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