Running a Restaurant For Dummies, 2nd Edition by Garvey, Michael -- Read -- Imperial Library of Trantor

Index

Cover Table of Contents Introduction

About This Book Conventions Used in This Book What You’re Not to Read Foolish Assumptions How This Book Is Organized Icons Used in This Book Beyond the Book Where to Go from Here

Part 1: Getting Started

Chapter 1: Grasping the Basics of the Restaurant Business

Getting a Feel for the Restaurant World Finding Out Whether You Have What It Takes

Chapter 2: Deciding What Kind of Restaurant to Run

Figuring Out Where to Start Choosing the Right Type of Restaurant Creating Your Concept Putting It All Together

Chapter 3: Researching the Marketplace

Getting Your Mind Right: Profits Matter Exploring the Consumer’s Buying Decision: The Big Why Identifying and Analyzing Potential Customers Keeping an Eye on the Enemy Developing and Implementing Your Battle Plan

Chapter 4: Writing a Business Plan

Don’t Fly Blind: Understanding Why a Business Plan Matters Laying Out a Business Plan The Bottom Line: Focusing on Financials Selling Your Plan: The Unwritten Part of Your Business Plan

Part 2: Putting Your Plan in Motion

Chapter 5: Show Me the Money! Finding Financing

Knowing How Much Money You Need Looking at How You Can Contribute Working with Investors Getting a Loan

Chapter 6: Choosing a Location

Looking at the Local Real Estate Market Examining Location Specifics Factoring In Cost Considerations

Chapter 7: Paying Attention to the Legalities

Identifying the Help You Need Setting Up Shop on Legal Grounds Knowing Your Local Laws Getting Permits and Licenses Buying the Insurance You Need

Part 3: Preparing to Open the Doors

Chapter 8: Creating the All-Important Menu

Making Some Initial Decisions Figuring Out How Much to Charge Deciding When to Change Your Menu Choosing Your Menu Format Selling the Sizzle: Setting Up a Menu with Sales in Mind Validating Your Menu before You Go Primetime

Chapter 9: Setting Up the Front of the House

Digging into Design Thinking outside the Box: The Exterior Laying Out the Interior Keeping Service Support Close Setting Up a Reservation System Reviewing Restrooms

Chapter 10: Setting Up the Back of the House

Planning a Kitchen with the Menu in Mind Considering Your Water Supply: Why Water Quality Matters Adapting an Existing Kitchen Acquiring Your Kitchen Equipment

Chapter 11: Setting Up a Bar and Beverage Program

Setting Up Your Bar Keeping Your Bar Clean Drawing Drinking Crowds Get with the (Beverage) Program: Providing Liquid Refreshment Becoming Beer Brainy Winning with Wine Lapping Up Some Liquor Learning Serving Alcohol Responsibly

Chapter 12: Hiring and Training Your Staff

Deciding Which Roles Need to Be Filled Finding the Right People: Placing Ads and Sifting through Résumés Interviewing the Candidates Hiring Foreign Nationals Training Your Staff

Chapter 13: Purchasing and Managing Supplies

Preparing to Stock the Supply Room Finding and Working with Purveyors Building an Efficient Inventory System

Chapter 14: Running Your Office

Deciding Where to Put Your Office Creating a Communications Hub Hardware (the Old-Fashioned Variety) Processing Payments Preparing for Payroll Saving, Storing, and Protecting Your Records

Chapter 15: Getting the Word Out

Defining Your Message Building Public Relations Creating an Advertising Plan Creating a Compelling Restaurant Website Sounding Off on Social Media

Part 4: Keeping Your Restaurant Running Smoothly

Chapter 16: Managing Your Employees

Selling Employees on Your (or Their) Restaurant Making Staff Schedules Setting Up Policies to Live (or Die) By Offering Benefits

Chapter 17: Running a Safe and Clean Restaurant

Making Sure Your Food Is Safe Keeping the Restaurant Clean Taking Precautions to Protect Your Customers and Staff Providing a Pest-Free Place Handling the Health Inspection

Chapter 18: Building a Clientele

Understanding Who Your Customer Is Meeting and Exceeding Expectations Turning Unsatisfied Guests into Repeat Customers Making Social Media Work for You

Chapter 19: Maintaining What You’ve Created

Evaluating Financial Performance Evaluating Operations Evaluating and Using Feedback

Part 5: The Part of Tens

Chapter 20: Ten Myths about Running a Restaurant

Running a Restaurant Is Easy I’ll Have a Place to Hang Out I Can Trust My Brother-in-Law The Neighbors Will Love Me I’ve Been to Culinary School, So I’m Ready to Run the Show I’m Going to Be a Celebrity Chef My Chili Rocks, So I Should Open a Place I Can Cut the Advertising Budget Wraps Are Here to Stay I’ll Be Home for the Holidays

Chapter 21: Ten True Restaurant Stories That You Just Couldn’t Make Up

Déjà Vu All Over Again Priceless Free Pie Guy Rat-atouille Frosty the Newbie Drinks Are on Me You Like My Tie? Chefs Behaving Badly Radio Fryer (Coat) Check, Please!

Index About the Authors Advertisement Page Connect with Dummies End User License Agreement

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