The Complete Idiot's Guide to Starting A Restaurant, 2nd EditionPenguin, 2005 M12 6 - 368 páginas The recipe for a successful restaurant, now 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. -Restaurants are a high-risk venture, but starting a bar or restaurant is still one of the most popular new business ventures (Cornell Univ/Mich State) -Overall industry sales are projected to hit $476 billion for 2005, a 4.9% increase -The industry employs a workforce of 12.2 million in more than 900,000 restaurants nationwide (National Restaurant Assn.) |
Dentro del libro
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... Guests Chapter 16 Operational Execution: Quality and Service That Sells Chapter 17 Clean Is Your Only Choice Chapter 18 Getting Into the Spirit of Wine and Spirits Part 5 Now What? Growing and Optimizing Chapter 19 Retaining the People ...
... Guests 177 A sermon on the importance of hospitality . 16 Operational Execution : Quality and Service That Sells Either it's good or it isn't . Your success depends on both quality and service being better than just good . 191 17 Clean ...
... Guests 177 Are You a People Person ? Do You Pass the Ho - Hum Test ? ... 178 .... 179 The Seven Basic Characteristics of Hospitality .180 Be Polite .... xii The Complete Idiot's Guide to Starting a Restaurant , Second Edition.
... More ... 228 Controlling Your Guests ........ 229 The Pros and Cons of the Bar ..... ....... 230 Part 5 : Now What ? Growing and Optimizing 19 xiv The Complete Idiot's Guide to Starting a Restaurant , Second Edition.
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Contenido
Contents | 1 |
What You Dont Know Can Hurt You | 6 |
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 | 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 |
Getting Into the Spirit of Wine and Spirits | 221 |
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 |
How to Make Your Wine List Profitable | 227 |
Now What? Growing and Optimizing | 231 |
The Art and Science of Sales Building | 245 |
Hit the Numbers | 255 |
Appendixes | 279 |