Start & Run Restaurant Business

Start & Run Restaurant Business

by Brian Cooper, Gina McNeill, Brian Floody
     
 

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 and Run A Series
Edition description:
2nd Edition
Pages:
232
Sales rank:
1,248,311
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, managing restaurants and hotel chains. He created this first world-wide student chefs' competition.Brian Floody has more than 30 years' experience as a bar and restaurant owner, operator, and consultant. His company has opened more than 30 restaurants.Gina McNeill has been a restaurant owner and chef, a culinary inspector and food stylist.

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