Running a Restaurant For Dummies

Michael Garvey is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.

Introduction 1 Part 1: Getting Started 7 Chapter 1: Grasping the Basics of the Restaurant Business 9 Chapter 2: Deciding What Kind of Restaurant to Run 17 Chapter 3: Researching the Marketplace 41 Chapter 4: Writing a Business Plan 57 Part 2: Putting Your Plan in Motion 77 Chapter 5: Show Me the Money! Finding Financing 79 Chapter 6: Choosing a Location 89 Chapter 7: Paying Attention to the Legalities 97 Part 3: Preparing to Open the Doors 111 Chapter 8: Creating the All-Important Menu 113 Chapter 9: Setting Up the Front of the House 137 Chapter 10: Setting Up the Back of the House 157 Chapter 11: Setting Up a Bar and Beverage Program 177 Chapter 12: Hiring and Training Your Staff 201 Chapter 13: Purchasing and Managing Supplies 225 Chapter 14: Running Your Office 241 Chapter 15: Getting the Word Out 257 Part 4: Keeping Your Restaurant Running Smoothly 277 Chapter 16: Managing Your Employees 279 Chapter 17: Running a Safe and Clean Restaurant 295 Chapter 18: Building a Clientele 317 Chapter 19: Maintaining What You've Created 327 Part 5: The Part of Tens 343 Chapter 20: Ten Myths about Running a Restaurant 345 Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 351 Index 355