Table of Contents
CHAPTER 1: Successful Pre-opening Activities For a Restaurant Venture
CHAPTER 2: Basics of Buying Or Leasing a Restaurant
CHAPTER 3: Creating a Successful Business Plan
CHAPTER 4: Steps To Secure Financing
CHAPTER 5: How to Analyze and Invest In a Restaurant Franchise
CHAPTER 6: Effective Restaurant Layout & Remodeling
CHAPTER 7: Basic Cost Control For Restaurants
CHAPTER 8: Profitable Menu Planning
CHAPTER 9: Dietary and Nutritional Guidelines
CHAPTER 10: Choose the Proper Equipment
CHAPTER 11: Purchasing
CHAPTER 12: Inventory, Receiving, and Storage
CHAPTER 13: Food Buying Techniques
CHAPTER 14: Food Cost Controls
CHAPTER 15: Successful Kitchen Management and Control Procedures
CHAPTER 16: Essentials of Food Safety, HACCP, and Sanitation
CHAPTER 17: Safety and Risk Management
CHAPTER 18: Successful Bar Layout, Set Up, and Location
CHAPTER 19: Bar Service, Precautions, and Legalities
CHAPTER 20: Successful Wine Management
CHAPTER 21: Management of Operational Costs and Supplies
CHAPTER 22: Computers and Food Service Operations
CHAPTER 23: Managing the Dining Room and Waitstaff
CHAPTER 24: Increase Order Amount and Your Bottom Line
CHAPTER 25: Finding, Recruiting, and Hiring Great Employees
CHAPTER 26: Training Employees
CHAPTER 27: Handling Employees Tips
CHAPTER 28: Motivate Your Employees
CHAPTER 29: Daily Leadership and Teambuilding
CHAPTER 30: Control Labor Cost Without Sacrificing Service or Quality
CHAPTER 31: Public Relations For Your Restaurant
CHAPTER 32: How To Keep Customers Coming Back For More
CHAPTER 33: Promote Your Restaurant On the Internet
CHAPTER 34: Add Catering to Your Restaurant
CHAPTER 35: Internal Bookkeeping
CHAPTER 36: Successful Budgeting and Profit Planning
CHAPTER 37: How To Prepare the Monthly Audit and Cost Projections
CHAPTER 38: Perform an Internal Audit On Restaurant and Bar Operations
CHAPTER 39: Basics of Selling a Restaurant
Case Studies
Glossary of Terms
Appendix