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.

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 restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of “reality shows” revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants—those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.

The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.

How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today's pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream. According to Restaraut.org, the industry stands as follows: $799 billion: Restaurant industry sales. 1 million+: Restaurant locations in the United States. 14.7 million: Restaurant industry employees. 1.6 million: New restaurant jobs created by the year 2027. 10%: Restaurant workforce as part of the overall U.S. workforce. 9 in 10: Restaurant managers who started at entry level. 8 in 10: Restaurant owners who started their industry careers in entry-level positions. 9 in 10: Restaurants with fewer than 50 employees. 7 in 10: Restaurants that are single-unit operations. In this book, you will realize why your concept and theme are critical. Factors to include in a business plan. How to start your restaurant, how to grow and how to be successful. It is a detail guide that will guide you through the process. After Reading You Will Know: How To Develop A Concept That Will Fly The WHAT and WHY factors 5 Types Of Restaurants And Their Variations Popular QSR Franchises And Their Costs How And Where To Find A Restaurant To Buy Or Lease What Legal Structure You Will Need For Your Business How To Comply With Uncle Sam Costs To Open A Restaurant Writing The Right Business Plan How To Get A Bank To Finance Your Restaurant How To Find And Hire The Right Staffing Restaurant Menu Development POS System, Accounting And Bookkeeping Marketing Development Grand Opening Steps The Keys To Success Few Important Statistics You Should Know About Appendix - A Full Restaurant Business Plan Is Included Appendix -B A Sample Personal Financial Statement Is Included This is about time you make your longtime dream of opening your own restaurant a reality. It's not as hard as you think. Remember opportunities are being taken by someone every day, waiting another day means you are passing up another opportunity. Good Luck!

Do you dream of starting your own restaurant? Venturing into the restaurant business is the popular choice of many prospective entrepreneurs today. Yet of all the eateries cropping up at a rapid pace, only a few survive! The 3rd Edition includes two new chapters, more articles and several other updates. Discover how to manage risks associated with the business and make well informed choices for your startup. * If you simply wish to get a reality check on the trade, use this book as a primer. * If you are a serious entrepreneur looking to realise your restaurant dream, this book will help you develop a roadmap. * If you are a hospitality student or academician keen to revisit your understanding, this book will serve as a reference source. I have packed in information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower and operational issues. I have shared proven techniques and strategies honed by hospitality professionals over decades, many of which I've used when conceptualizing and developing several food businesses. Whether you are a businessman with no knowledge of restaurants, a practising professional or an industry student, this book will help you avoid painful mistakes and do it right the first time....

Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats: money-guy, restaurant owner, and restaurant consultant-Roger Fields shows how a restaurant can survive its first year, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author's own), this comprehensive how-to walks readers through the logistics of opening a restaurant: creating the concept, choosing a location, designing the menu, establishing ambiance, hiring staff, and, most important, turning a profit. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success. From the Trade Paperback edition.