The Everything Guide to Starting and Running a Restaurant
The ultimate resource for starting a successful restaurant!
Published on 18. November 2011
304 pages
978-1-4405-2783-8 (ISBN)
Description
It takes a lot more than top-notch cooking skills to launch and run a successful eatery. But if you're a hopeful chef or hungry entrepreneur looking to open the next hot spot, you'll find everything you need in this accessible guide! Written by veteran restaurant owner and manager Ronald Lee, this guide offers solid advice on how to:
- Secure financing and find the perfect site
- Develop an engaging marketing plan to build and keep a patron base
- Operate an offbeat site like a food truck or rotating restaurant
- Create an innovative and diverse menu
- Hire and manage wait, kitchen, and front-end staff
- And much, much more!
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Ronald Lee
The Everything Guide to Starting and Running a Restaurant
The Ultimate Resource for Starting a Successful Restaurant!
Book
12/2011
2nd Edition
Adams Media Corporation
€37.32
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Person
Ronald Lee is the owner of The Spice Island Tea House in Pittsburgh, PA, where he works with hiring, managing the kitchen and wait staff, and menu preparation. He graduated from Carnegie Mellon University in 1992 with a BA in Creative Writing and obtained his MFA in Creative Writing from the University of Pittsburgh in 1994.
Content
- Intro
- Title Page
- Dedication
- Copyright
- Contents
- Acknowledgments
- Top 10 Lingo in the Restaurant Business
- Introduction
- 01 Preparing for the Challenge
- Why Do You Want to Run a Restaurant?
- A Day in the Restaurant Manager's Life
- Assess Your Abilities
- Why Some Restaurants Fail
- 02 Taking the Plunge
- Types of Restaurants
- Franchises
- Buying an Existing Restaurant
- Building from the Ground Up
- Develop Your Concept
- 03 Exploring Your Market Potential
- Who Will Be Your Customers?
- Scope Out the Competition
- Do a Competitive Analysis
- Hold On to Your Competitive Advantage
- Keep Up with Market Trends
- Create a Niche with Unconventional Concepts
- 04 Business Plan Basics
- Why You Need a Business Plan
- What to Include in a Business Plan
- Describe Your Business Concretely
- List Your Start-Up Requirements
- Project Your Financial Data
- 05 Location: Putting Your Plan on Firm Ground
- Space and Location: Keys to Your Success
- Researching the Real Estate Market
- Breakdown of Occupancy Costs
- How Rent Can Determine Necessary Revenue
- Inspecting the Space-Inside
- Traffic and Visibility
- Negotiating a Fair Lease
- Reworking Your Concept to Suit a Good Location
- Alternatives to Commercial Real
- 06 Financing Your Restaurant
- Calculate Start-Up and Operating
- Apply for a Bank Loan
- Seek Outside Investors
- Finance the Restaurant Yourself
- 07 Legal Matters, Licenses, and Insurance
- Hire the Pros
- Decide on a Business Structure
- Obtain the Proper Permits and
- Local Laws and Restrictions
- Review Your Lease and Other
- Insure Yourself Against Loss and Liabilities
- 08 Menu Planning and Design
- Design a Menu That Fits Your
- Appeal to Your Target Customers
- Factor In Your Kitchen
- Calculate the Cost of Food
- Price Your Items Strategically
- Decide How Your Menu Should Look
- Spice Up Your Descriptions!
- Update Your Menu Periodically
- 09 Choosing to Serve Alcohol
- The Pros and Cons of Selling
- Acquiring the Liquor License
- Designing Your Bar
- Basic Bar Equipment
- Small Equipment and Utensils
- Preparing to Sell Beer and Wine
- Stocking the Liquor Shelves
- Maintaining Control of Your Bar
- Charging the Right Prices
- 10 The Front of the House
- Communicate Your Message in
- Construct an Efficient Floor Plan
- The Dining Area
- The Wait Station
- The Cashier Counter
- The Restrooms
- 11 The Back of the House
- Determine the Equipment You
- Leasing Equipment
- Used Equipment
- The Kitchen
- The Prep Area
- Refrigeration Requirements
- The Dry Storage Area
- What if You Already Have a
- 12 Buying and Managing Supplies
- Create Your List of Supplies
- Research the Purveyors
- Compare Services and Negotiate Better Pricing
- Inspect Products When They Arrive
- Establish Efficient Inventory Control
- Control Losses with Proper Handling and Storage
- Protect Your Supplies from Theft
- 13 Promoting a Safe and Eco-Friendly Restaurant
- Food-Safety Concerns
- The Causes of Foodborne Illness
- Practice Proper Food Handling and Storage
- Encourage Good Cleaning
- Pest Control
- Safety Measures to Prevent
- Run an Environmentally Friendly Restaurant
- 14 Hiring the Right People
- Staff Turnover
- Identify the Positions to Fill
- Get Good Candidates for
- The Application Process
- Communicate Your Needs to Your Applicants
- Size Up the Prospects
- Consider a Probationary Period
- 15 Training and Managing Your Staff
- Company Policies
- Learn-by-Doing Training Program
- Scheduling Staff Efficiently
- Motivating Your Staff
- Disciplinary Actions
- Performance Appraisals
- 16 Marketing Your Restaurant
- Reach Your Target Market
- Meet and Beat the Competition
- Advertise Effectively
- Create an Appealing and Informative Website
- Market Through Social Media
- Run Promotions
- Generate Publicity with Little or No Money
- Prepare a Press Kit
- 17 Basic Accounting and Administrative Duties
- The Daily Sales Report
- Tracking Expenses
- Payroll
- Analyzing Financial Data
- Monthly Financial Statements
- Developing an Operating Budget
- Timely Tax Filing
- 18 Taking Care of Your Money
- Choose the Right Bank
- Payment Options for Your
- Handle Cash with Care
- Select the Right Merchant Services
- Your Credit Card Terminal
- 19 Technology: Tools to Help You Run Your Restaurant
- Keep Space in Mind
- Point-of-Sale System
- Computers and Accessories
- Software That Makes Life Easier
- Phone Systems
- Other Technology Items to
- 20 How to Attract Repeat Business
- Get to Know Your Customers
- Give Customers Value for Their
- Build a Rapport with Your Clientele
- Address Customer Dissatisfaction
- Create a Mailing List
- Other Strategies to Win Customer Loyalty
- 21 Staying on the Path of Success
- Review Your Restaurant's Finances
- Break Down the Sale of Menu
- Evaluate Your Inventory Efficiency
- Respond to Customer Feedback
- Listen to Your Employees
- Take Notes on Restaurant Reviews
- 22 Some Strategies for Future Developments
- Ways to Expand Your Business
- Diversify Your Services
- Can You Franchise Your Concept?
- Merchandising Strategies
- Become a Restaurant Consultant
- Appendix A: Additional Resources
- Appendix B: Sample Business Plan
- Index
