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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 entrepeneur, or even if you just want to "dream the dream", this practical and engaging book will lead you on your way.
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Daniel Miller is a former small restaurant owner, whose varied career has spanned such industries as cutlery sales, beer brewing, newspaper advertising, and computer systems analysis.Review:
A splendid book--cautious, thorough, and gilded with flashes of lively good humor. -- The Washington Post
Entertaining to read and . . . invaluable to the budding restaurateur. -- Library Journal
The best how-to manual available to aspiring restaurateurs . . . sets the standard against which "how-to" self-help books must be judged. -- Midwest Book Review
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Book Description Harvard Common Press, 2006. Hardcover. Condition: New. Revised Edition. Seller Inventory # DADAX1558322868
Book Description Harvard Common Press, 2006. Hardcover. Condition: New. Never used!. Seller Inventory # P111558322868
Book Description Condition: Brand New. New. Seller Inventory # A17432
Book Description Harvard Common Press. Hardcover. Condition: New. 1558322868 New Condition. Seller Inventory # NEW7.0645022