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.) |
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... concept ? If so , this chapter will teach you the liquor and wine basics . Part 5 : Now What ? Growing and Optimizing 231 19 Retaining the People You Have 233 Solving the biggest dilemma of the industry . 20 The Art and Science of Sales ...
Howard Cannon. Determining Feasibility Determining Restaurant Flow ........ 31 31 Making Everything Work Together 31 The Concept Decision .... 31 The Core Menu Concept .32 Your Menu Needs Professional Help .... 33 How Much for a ...
... Dining Room ..168 Matching the Space to the Concept 168 Turning the Tables .... 168 Go With the Flow .169 Organization and Storage ... 170 Zones of Service ..172 Front of the House Equipment 172 Your Service System Guide .... 174 Other ...
... restaurant , but few can explain it with the wit , sincerity , and experience - based expertise Cannon offers . Cannon takes you step - by - step , from creating your concept to opening your second store . From business plans to site ...
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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 |