This classic guide has been completely updated, providing would-be restaurateurs with everything they need to know to succeed and profiles of those who have successfully opened their own small restaurants.

The classic book on the subject, first published in 1978, is now revised and updated for the 21st century entrepreneur! This book covers it all-from selecting a location and creating a business plan to managing employees and controlling inventory, and everything in between. It's the perfect book for the armchair dreamer or the go-getter who has the energy and capital to make it happen.

More than 100 new restaurants open "every day" and the truth is, most of them don't make it. This is a fully-updated edition of the classic guide to opening a small restaurant successfully, be it a bistro, diner, inn, cafe, or something fancier. Expert Daniel Miller offers a wealth of information to help would-be restaurateurs decide if the life of a small-business owner is right for them, and if so, how to proceed to get a restaurant up and running. From finding the location to creating a business and finance plan, to hiring and training staff, purchasing equipment, setting up computer programs, developing a menu, and a whole lot more, this is everything you need to know. If you are a burgeoning entrepreneur, or even if you just want to "dream the dream", this practical and engaging book will lead you on your way.

"This book covers all aspects of the restaurant business -- from initial startup, to building up a loyal trade and -- crucially -- putting yourself in your customers' shoes."--Cover.

More than 100 new restaurants open every day and interest in the restaurant business is at an all-time high, as evidenced by popular television shows and the chef-hosted lineup of Food Network programming. In this fully updated edition of Starting a Small Restaurant, Daniel Miller offers everything would-be restaurateurs need to know before they decide if the life of a small-business owner is right for them, as well as everything necessary to get a restaurant successfully up and running. The book includes advice on finding the right location, creating a business plan, purchasing equipment, complying with the latest restaurant laws, hiring a chef, planning menus that attract customers, using technology such as computerized ordering and billing, using the Internet to source ingredients, advertising and publicity, and much more. The book also features profiles of people who have successfully started their own small restaurants. Starting a Small Restaurant is the perfect guide for the burgeoning entrepreneur as well a great armchair read for anyone interested in the behind-the-scenes action that goes into getting those meals on the table.

Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Today’s busy consumers don’t have the time or the inclination to cook—they want tasty, nutritious meals without dishes to wash. More and more singles, working parents, and seniors are demanding greater convenience and are looking to restaurants and food services to fill that need. There’s plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.