How To Start and Run Your Own Restaurant

1. Introduction; 2. Running a restaurant; 3. Your restaurant; 4. Location, location, location; 5. Financial; 6. Equipment; 7. Marketing; 8. Staffing; 9. Suppliers and menus; 10. Starting up; 11. Service charges; 12. Being a customer; 13. A day in the life of a restauranteur.

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Have you ever dreamed of opening your own restaurant? With more people eating out than ever before you would be entering a buoyant market. Running a restaurant is a tough business, but it's also a most rewarding and stimulating one - both on a personal level and a financial one if you approach the business with prudence, professionalism, control, dedication, together with imagination and flair. And of course you have to like people. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in business and striving to meet customer expectations. It covers: * Business and financial planning * Getting planning permission * Planning, designing and equipping the kitchen and restaurant * Dealing with environmental health officers and their required standards * Choosing a name, marketing the business, getting into the guides * Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant plus tips from several experienced restaurateurs.