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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... Marketing Magazine Starting a Restaurant ♢ Successful strategies that will help you break into the restaurant business Expert advice on choosing a concept and location ♢ Profitable pointers on improving your bottom line SECOND EDITION ...
... includes purchasing , but it starts with quality . 129 12 Restaurant Marketing 101 141 Hey you ! Eat here ! How to get beyond the open - the - doors- and - they - will - come mentality . Part 4 : The Basics of Operating 155 13 Get.
... 54 The Management Team The Market Analysis The Process Analysis 54 ... 55 ......... 55 The Organizational Plan The Marketing Plan The Financial Plan ........... viii The Complete Idiot's Guide to Starting a Restaurant , Second Edition.
Howard Cannon. The Organizational Plan The Marketing Plan The Financial Plan ........... 55 ..... 56 ..56 Start - Up Cost Projections The Proforma or Income Statement The Timeline and Growth Plan The Contingency Plan The Supporting ...
... Marketing 101 Marketing Rules for a Start - Up Restaurant 141 .... 142 ..143 Rule # 1 : Let Them Know You Exist Rule # 2 : Get Your Customers Talking About You .... 143 143 Rule # 3 : Keep Messages Short , Clear , and to the Point ...
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 |