Product DescriptionThe 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.)
What Others Say
An Intelligent Guide for Restaurateurs and Their Customers
The Complete Idiot's Guide to Starting a Restaurant, 2nd Edition (The Complete Idiot's Guide)
Starting with the back cover -- and where else would a book buyer start? -- I find The Complete Idiot's Guide to Starting a Restaurant, Second Edition, both entertaining and useful. "You know it's a restaurateur-eat-restaurateur world out there." The author, Howard Cannon, is the president of an international restaurant consulting firm specializing in startups and turnarounds. I am convinced that he knows his subject and wants to help people make it big in the restaurant business.
Mr. Cannon serves us a big plate piled with
--Smart marketing and public relations tips
--The basics of purchasing and accounting ... Read More
Too Idiotic
The Complete Idiot's Guide to Starting a Restaurant, 2nd Edition (The Complete Idiot's Guide) was a little too basic for really offering much help in the restaurant business. I was hoping to read about a few examples or case studies but the book seems geared more for devising cutesy by-lines and adages for select basic points. Instead of comparison figures for food costs or start-up costs, the book describes clean-up hints that seem common sense. The author also devoted a large section to franchises and opening up second restaurants that seemed geared for McDonalds franchisees versus independent restauranteurs.
A cornucopia of information
This is an incredibly detailed and comprehensive book. The first part delves into the broad knowledge base you'll need to acquire in order to do a good job in your chosen profession. Running a restaurant involves everything from accounting to cooking, dishwashing to equipment repair, and while you'll rely heavily on the advice and aid of professionals, you also need to know as much as possible on your own.
No matter how early in the process you are, you'll find something for you here. Cannon describes business plans for restaurants, site choice, finding investors, hiring staff, managing risks, purchasing your equipment and materials, marketing, and so on. There's even a series of checklists in the appendices describing the things you ... Read More
