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Starting & running a restaurant / by Jody Pennette and Elizabeth Keyser.

by Pennette, Jody

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Alpha, a member of Penguin Random House LLC, c2015.

647.95068 P413s

Restaurant management.

Idiot's guides.

9781615648528 (pbk.)

1615648526 (pbk.)

Alternate title:

Starting and running a restaurant

xvii, 318 p. : ill. ; 24 cm.

Includes index.

Around 90% of all new restaurants fail in the first year of operation. Many restaurateurs think they have the perfect idea, but they have terrible business plans. Some have great food, but don't do their research when it comes to location and bad traffic patterns. Others might have the perfect business plan, but their management can't spot terrible wait staff, unsafe or unclean conditions, or theft. Some may simply not understand that you need to take full advantage of marketing to bring the customers in. Idiot's Guides: Starting and Running a Restaurant shows readers the basics of honing in on a concept to gathering start-up capital to building a solid business plan. Readers will also learn how to choose a great location, choose an appealing design, compose a fantastic menu and hire reliable managers and staff.

Keyser, Elizabeth

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