The Complete Idiot's Guide to Starting a RestaurantPenguin, 2005 - 342 páginas The recipe for a successful restaurantnow revised In this revised edition, aspiring restaurateurs will find everything they need to know to open a successful restaurant, including choosing a concept and location, creating a business plan, finding the cash, and much more. New content includes information on tips, tip-outs, and reporting for the entire staff, choosing the best POS system, setting up a bar and managing the wine list, and making the bottom line look good long-term. |
Contenido
Contents | xxv |
What You Dont Know Can Hurt You 1 | xxv |
The State of the Industry | 13 |
Choosing Your Restaurant | 25 |
Is This Legal? | 39 |
Building a Solid Foundation | 49 |
Choosing the Right Site | 61 |
Shake the Money Tree | 73 |
Setting Up for Service | 167 |
Treating Customers Like Guests | 177 |
Listen | 182 |
One Priceless Question to Save Your Business | 188 |
Quality and Service That Sells | 191 |
Clean Is Your Only Choice | 211 |
Never Give Up | 218 |
How to Make Your Wine List Profitable | 227 |
The Restaurant Operator A Jack of Many Trades | 85 |
Managing Your Risks | 101 |
Its More Than Just Counting the Beans | 111 |
Its More Than Buying a Can of Corn | 129 |
Restaurant Marketing 101 | 141 |
The Basics of Operating | 155 |
Now What? Growing and Optimizing | 231 |
The Art and Science of Sales Building | 245 |
Hit the Numbers | 255 |
Appendixes | 279 |
Otras ediciones - Ver todas
The Complete Idiot's Guide to Starting A Restaurant, 2nd Edition Howard Cannon Vista previa limitada - 2005 |