A complete how-to guide with ALL you need to know to open and run a successful restaurant.
Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant.
This restaurant success guide provides vital information on how to protect the significant investment—sometimes ranging from $250,000 to $425,000—that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right.
- Get guidance from a restaurant owner’s handbook of what to do and not do
- Refer to handy tips and checklists that help you launch your business
- Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more
- Gain food industry knowledge with a comprehensive restaurant how-to guide
Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.
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About the Author
MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry. Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine's Top Forty Executives Under 40.
Table of Contents
Introduction: Why You Need This Book xi
The Most Important Thing to Remember
My Start as an Entrepreneur
Restaurateur as Entrepreneura
Reality Check for Your Dreams
1 Recipe for Success 1
Soul Searching: Is Food and Beverage Part of Your DNA?
Like an Onion: Cut Through the Layers
Facing the Critics, Doubters, and Naysayers
Only You Can Make Your Dreams Come True
Opening a Restaurant Makes Me Warm and Fuzzy
The One Ingredient to Use Sparingly—Ego
But My Mom Likes My Recipe
How Do I Become a Great Chef or Restaurateur Above the Others?
I Need a Shoulder to Cry On
Show Me the Money
Money is Great, but the Value of Other Things is Bigger and Better
Can You Change With the Times?
Are You Ready to Begin?
2 Taking Those First Steps 19
Cuisine: What Do You Want to Feed Your Customers?
What Do You Need Before Looking for the Right Location?
Just Because It is Open Doesn’t Mean Customers Will Come
Finding a Restaurant Location is Like Finding Your Home
Do Not Sign Anything Yet
Now the List is Getting Shorter
Competition—What They Are Doing Right and Wrong
That Costs Extra?
What About Investors?
What About Borrowing Money?
I Am Ready to Sign My Name ...
3 Red Tape 41
See Your Name . . . on Many Legal Docs
The Health Department is Your Friend
The Final Decision—Location—Is Approaching
Ready for a Drink?
Protection Equals Insurance
Music Can Add to Appetites and Legal Problems
What’s Your Sign?
Selling Merch and Offering Entertainment
This is a Special Time
4 The Dream Becomes Reality 53
Put a Signature on It
I Now Pronounce You Restaurant and Restaurateur
Pleasing to the Eye and Appetite
Beauty is in the Eye of the Beholder and License Holder
A Menu is More Than a List
Tempt the Appetite with the Menu
Dress to Tempt Those Taste Buds
How to Take an Order
Everyone Has an Opinion
Walking Through the Fire
See Your Vision
5 Your Restaurant is a Stage 73
Now Create That Vision as a Reality
Training Your Staff
Delete the Word “Versus”!
Why Would Anyone Want to Leave Me?
In the End
6 The Main Course 89
This is Not a Trip to the Grocery Store
Living Off the Land
A Well-Stocked Pantry
Good Flavor Can Be Worth the Extra Expense
Be Consistent with Every Dish Every Time
Never Leave Your Shelves Empty
Time to Start Rehearsing
How Much is Too Much?
Use One Meal to Market the Next Meal
Pour Me Another One
7 Learn From Reviews and Opinions 107
The “F” Word
Don’t Take It Personally
Make a Note of What Customers Like
Embracing 1- to 5-Star Ratings
The Power of Turning a Negative Around
There Are Times You Should Ask for Help
Only Good Things to Say
Don’t Believe the Hype
The Chef Who Set the Bar on Class
Time for You to Shine
8 Getting the Word Out that You’re Open for Business 117
The Big Reveal: Who Should You Invite to Your Restaurant?
Putting Your Restaurant’s Name Out There through Social Media and the Media
Money Can Buy You Love for Your Restaurant
Mention My Restaurant’s Name, Please
Answering the Final Question
9 So You Have $25,000 to Spend 139
The Answer is . . .
Where Should I Buy My Food?
Build It, but Will Customers Come?
Considering Other Types of Restaurants
10 Persevering Through the Tough Times 153
Develop a Thick Skin
Are You Dreaming of Expanding?
The Space Next Door Just Opened Up
If There Are Problems, Don’t Close, Scale Down
It Really is a Roller Coaster Ride
Final Thoughts 165
Would I Like to Write a Book?
Now It is Up to You
About the Author 173