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The easy way to successfully run a profitable restaurant
Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.
Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.
* New information on designing, re-designing, and equipping a restaurant with all the essentials--from the back of the house to the front of the house
* Determining whether to rent or buy restaurant property
* Updated information on setting up a bar and managing the wine list
* Profitable pointers on improving the bottom line
* The latest and greatest marketing and publicity options in a social-media world
* Managing and retaining key staff
* New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning
Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
The easy way to successfully run a profitable restaurant
Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.
Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.
* New information on designing, re-designing, and equipping a restaurant with all the essentials--from the back of the house to the front of the house
* Determining whether to rent or buy restaurant property
* Updated information on setting up a bar and managing the wine list
* Profitable pointers on improving the bottom line
* The latest and greatest marketing and publicity options in a social-media world
* Managing and retaining key staff
* New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning
Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
Michael Garvey is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.
Part 1: Getting Started 7
Chapter 1: Grasping the Basics of the Restaurant Business 9
Chapter 2: Deciding What Kind of Restaurant to Run 17
Chapter 3: Researching the Marketplace 41
Chapter 4: Writing a Business Plan 57
Part 2: Putting Your Plan in Motion 77
Chapter 5: Show Me the Money! Finding Financing 79
Chapter 6: Choosing a Location 89
Chapter 7: Paying Attention to the Legalities 97
Part 3: Preparing to Open the Doors 111
Chapter 8: Creating the All-Important Menu 113
Chapter 9: Setting Up the Front of the House 137
Chapter 10: Setting Up the Back of the House 157
Chapter 11: Setting Up a Bar and Beverage Program 177
Chapter 12: Hiring and Training Your Staff 201
Chapter 13: Purchasing and Managing Supplies 225
Chapter 14: Running Your Office 241
Chapter 15: Getting the Word Out 257
Part 4: Keeping Your Restaurant Running Smoothly 277
Chapter 16: Managing Your Employees 279
Chapter 17: Running a Safe and Clean Restaurant 295
Chapter 18: Building a Clientele 317
Chapter 19: Maintaining What You've Created 327
Part 5: The Part of Tens 343
Chapter 20: Ten Myths about Running a Restaurant 345
Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 351
Index 355
Erscheinungsjahr: | 2019 |
---|---|
Rubrik: | Essen & Trinken |
Thema: | Essen und Trinken |
Medium: | Taschenbuch |
Seiten: | 400 |
Inhalt: | 400 S. |
ISBN-13: | 9781119605454 |
ISBN-10: | 1119605458 |
Sprache: | Englisch |
Einband: | Kartoniert / Broschiert |
Autor: |
Garvey, Michael
Dismore, Andrew G Heath, Heather |
Auflage: | 2nd edition |
Hersteller: | Wiley |
Maße: | 236 x 187 x 25 mm |
Von/Mit: | Michael Garvey (u. a.) |
Erscheinungsdatum: | 29.05.2019 |
Gewicht: | 0,533 kg |
Michael Garvey is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.
Part 1: Getting Started 7
Chapter 1: Grasping the Basics of the Restaurant Business 9
Chapter 2: Deciding What Kind of Restaurant to Run 17
Chapter 3: Researching the Marketplace 41
Chapter 4: Writing a Business Plan 57
Part 2: Putting Your Plan in Motion 77
Chapter 5: Show Me the Money! Finding Financing 79
Chapter 6: Choosing a Location 89
Chapter 7: Paying Attention to the Legalities 97
Part 3: Preparing to Open the Doors 111
Chapter 8: Creating the All-Important Menu 113
Chapter 9: Setting Up the Front of the House 137
Chapter 10: Setting Up the Back of the House 157
Chapter 11: Setting Up a Bar and Beverage Program 177
Chapter 12: Hiring and Training Your Staff 201
Chapter 13: Purchasing and Managing Supplies 225
Chapter 14: Running Your Office 241
Chapter 15: Getting the Word Out 257
Part 4: Keeping Your Restaurant Running Smoothly 277
Chapter 16: Managing Your Employees 279
Chapter 17: Running a Safe and Clean Restaurant 295
Chapter 18: Building a Clientele 317
Chapter 19: Maintaining What You've Created 327
Part 5: The Part of Tens 343
Chapter 20: Ten Myths about Running a Restaurant 345
Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 351
Index 355
Erscheinungsjahr: | 2019 |
---|---|
Rubrik: | Essen & Trinken |
Thema: | Essen und Trinken |
Medium: | Taschenbuch |
Seiten: | 400 |
Inhalt: | 400 S. |
ISBN-13: | 9781119605454 |
ISBN-10: | 1119605458 |
Sprache: | Englisch |
Einband: | Kartoniert / Broschiert |
Autor: |
Garvey, Michael
Dismore, Andrew G Heath, Heather |
Auflage: | 2nd edition |
Hersteller: | Wiley |
Maße: | 236 x 187 x 25 mm |
Von/Mit: | Michael Garvey (u. a.) |
Erscheinungsdatum: | 29.05.2019 |
Gewicht: | 0,533 kg |