The Restaurant Planning Guide: Starting and Managing a Successful Restaurant - Softcover

Peter Rainsford

Softcover

ISBN 10: 0936894350 ISBN 13: 9780936894355

Publisher: Upstart Pub Co, 1993

Synopsis

Restaurants are one of the most frequently started small businesses, yet have one of the highest failure rates. Survivors need a powerful strategic advantage: a sound business plan. The Restaurant Planning Guide shows how to control costs, establish menu prices, and implement systems for purchasing, receiving and production.

About this title

Reviews

Those contemplating becoming a restaurant owner will need information sources to help make the dream a reality, and one such source is this highly practical guide. Authors Rainsford, a professor at the Cornell School of Hotel Administration and the owner of a restaurant, and Bangs, a writer of small-business management books, describe the necessary steps to plan and manage the enterprise through the use of a case study for the fictional Stefanie's Restaurant. The authors cover such topics as evaluating the competition, buying equipment and supplies, hiring personnel, and finding the right location. Included are a sample business plan, the financing proposal, a glossary of restaurant terms, a list of resources, and worksheets for cash-flow projecting, credit inquiry, etc. This source should serve as a useful starting point for those wishing to be restaurant owners and a reference for those already in the business. Recommended to public libraries.
- Lucy Heckman, St. John's Univ. Lib., Jamaica, N.Y.
Copyright 1993 Reed Business Information, Inc.

Edition details

• Publisher: Upstart Pub Co
• Publication date: 1993
• Language: English
• ISBN 10: 0936894350
• ISBN 13: 9780936894355
• Binding: Paperback
• Number of pages: 159