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Start & Run Restaurant Business
     

Start & Run Restaurant Business

by Brian Cooper, Brian Floody, Gina McNeil
 
Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers.

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Overview

Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers.

Learn from stories of successes — and failures
Understand the industry and competition
Maximize your food savvy
Start and Run a Restaurant Business is a practical guide in “how to”
and “how not to” proceed in this volatile business, covering the following:

Formulating a business plan
Budgeting and financing
Choosing a location
Designing a menu
Creating atmosphere through décor
Hiring and managing employees
Attracting customers
Start and Run a Restaurant Business will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so.

Product Details

ISBN-13:
9781551806327
Publisher:
Self-Counsel Press, Inc.
Publication date:
05/28/2005
Series:
Start & Run Business Series
Edition description:
Second Edition, Second edition
Pages:
232
Product dimensions:
8.39(w) x 9.86(h) x 0.43(d)

Related Subjects

Meet the Author

Brian Cooper spent his life in the hospitality business. He managed restaurants, was an executive for major hotel chains, and as Dean Emeritus of George Brown College’s Hospitality School he created the first worldwide chefs’ competition.. Brian Floody has more than 30 years’ experience as a bar and restaurant owner, operator, consultant, and educator. His consulting company has opened more than 30 restaurants and bars, including several at EXPO ’86 in Vancouver, EXPO ’88 in Brisbane, and EXPO ’92 in Seville. Gina McNeill has been a restaurant owner and chef, a culinary instructor, a casino hotel catering sales manager, and a freelance food stylist.

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