Start And Run A Restaurant
Start And Run A Restaurant

Start And Run A Restaurant

by Carol Godsmark

Paperback

$30.00

Product Details

ISBN-13: 9781845283902
Publisher: How To Books
Publication date: 03/15/2010
Series: Smallbusinessstartups
Pages: 200
Product dimensions: 6.70(w) x 9.60(h) x 0.60(d)

About the Author

Carol Godsmark is a restaurant journalist, critic and chef, as well as being a restaurant consultant, Good Food Guide inspector and former restauranteur. So she writes from a broad range of personal experience.

Table of Contents

Acknowledgements ix

Foreword xi

Preface xv

1 Running your own restaurant 1

Why run your own restaurant? 1

How suitable are you? 1

Seeing yourself as a restaurateur 1

2 Choosing your Restaurant 5

Deciding what kind of restaurant 5

New trends in restaurants 6

3 Location, Design and Legal Requirements 8

Location, Location, Location 9

Spotting current trends 10

Taking the first steps on the property ladder 11

Franchising a business 14

Local government and your business 14

Scrutinising a property 15

Kitchen layout 15

First impressions 20

Licences 20

Music 22

Smoking 22

Complying with Acts 23

Price Marking (Food and Drink on Premises) Order 2003 26

Your checklist 27

4 Financing your Business 28

Creating income 28

A business plan 29

Forming a company 30

Calculating menu costings and prices 31

Tipping 36

Attracting finance 36

Raising capital and obtaining business partners/investors 37

Working in a partnership 38

Capital expenditure 38

Next steps in finding funding 40

Value Added Tax (VAT) 42

Payroll 44

Insurance 44

Credit cards 47

Legal tips 47

Business advice organisations 48

5 Running a Safe Business 50

Food safety regulations 50

Storing food 51

Food poisoning and avoiding contamination 52

Staff hygiene 55

Environmental health 55

6 Choosing the Design and Equipment 59

Designing your restaurant 59

Is your restaurant functional? 60

The hall and bar 61

Laying out the restaurant 62

Laying out the kitchen 68

Buying china and tableware 75

Organising the service 78

7 Marketing your Business 80

Finding your target market 81

Choosing your restaurant's name 81

Signage 82

Promotional material 83

Advertising 86

Creating your media profile 90

Dealing with critics 93

The guides 95

Expanding your business 100

8 Staffing the Well Run Restaurant 108

The importance of service 109

Finding staff 110

Motivating your staff 112

Getting off to a good start 113

Other employment tips 116

Employing people 118

Kitchen hierachy terminology 123

The kitchen career 125

Teamworking 126

Dress code, behaviour and communicating with customers 126

Management skills 130

Staff rotas 131

9 Designing Menus 134

The importance of the menu 134

Food consistency 134

Creating a menu 135

Using first-rate produce 137

What to cook and why to cook it 137

Menu and drink pricing 140

Creating contented customers 142

Writing and compiling the menu 147

Accommodating special diets 148

Instructing your kitchen staff on following your 151

10 Choosing Suppliers 151

Looking for key suppliers 151

Working with your suppliers 151

Sourcing locally 152

Sourcing alternatives 154

Quality and provenance of produce 156

Useful contacts for sourcing produce 157

11 Organising Wine and Other Drinks 160

Getting wines right 160

The diverse wine list 161

Wine and food 165

Pricing wine 167

Wine vocabulary 167

Water, coffee and tea 169

Trading Standards guidelines for selling alcohol 170

12 Running your Restaurant on a day-to-day basis 173

Planning 173

Preparation 173

Division of labour 174

Cleaning up 174

Front of house 175

The kitchen 179

A typical day at Soanes Restaurant 179

Why do it? 182

13 Customer Relations and Being a Customer 183

Customer satisfaction 183

Handling complaints 184

Promoting customer satisfaction 185

Being a customer 188

Postscript 189

Glossary 190

Useful Contacts 193

Bibliography 195

Index 196

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