Synopsis
The Restaurant Start-Up Guide offers a practical what-to-do and when-to-do-it plan for getting started successfully in the restaurant business. Beginning at 12 months out, the authors take a step-by-step approach to all the many details of starting and running a restaurant. Anecdotes and tricks of the trade give readers a clear idea of what it takes to operate profitably for the long term.
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From the Publisher
Although it might not be quite as easy as it looks, millions of people dream of opening their own restaurants. For anyone wanting a piece of the restaurant action, take heed: Smart planning up front can spell the difference between a successful launch and a money-losing nightmare.
Take it from two restaurant and business start-up pros. Use their proven tips and timelines to plan right and move forward with profitable long-term operations. This all-new edition of The Restaurant Start-Up Guide focuses on specific what-to-do and when-to-do-it advice for opening a restaurant. Following the wise counsel and practical insights in this preliminary planner, nearly anyone can open the doors of his or her own eatery within a year. Better yet, he or she will be putting sound business and financial principles in place so the doors will remain open two years or ten years down the road.
Complete with resources, timelines, sample financials, facilities checklists, and more, the would-be restaurateur can be up and running in 12 months. In addition, he or she will be able to:
* Determine the restaurant’s focus, target market, and best location. * Create additional revenue streams by adding catering to the plan. * Use technology, including the Internet and e-mail, to power up restaurant sales.
About the Author
The authors have helped hundreds of thousands of people start up their own restaurants and other ventures. Peter Rainsford, formerly with the Cornell School of Hotel Administration, currently serves as the Director of the Daniels College of Business' School of Hotel, Restaurant, and Tourism Management at the University of Denver. He is the co-author, with David H. Bangs, Jr., of The Restaurant Planning Guide. David H. "Andy" Bangs, former banker and publisher, is an active author, entrepreneur, and sailor. He is author of numerous bestselling how-to books for entrepreneurs, including The Business Planning Guide, the premier tool for planning a business, The Market Planning Guide, and The Start-Up Guide.
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The Restaurant Start-Up Guide
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The Restaurant Start-Up Guide
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Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G1574100718I3N00
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The Restaurant Start-Up Guide
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Paperback. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G1574100718I5N00
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The Restaurant Start-Up Guide
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Condition: acceptable. There is some writing through out the book. There is some highlighting through out the book. Cover Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included. Seller Inventory # 2Y6RVK006GEY_ns
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The Restaurant Start-Up Guide
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Upstart Publishing Company, Chicago, IL, U.S.A., 1997
ISBN 10: 1574100718
ISBN 13: 9781574100716
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the Restaurant Start-up Guide
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Condition: Fine unmarked. 2nd printing. What to do and when to do it restaurant start-up planning guide; a complete course for wannabe restauranteurs. Bright crisp copy. 8-1/2 x 11, 198 pp, index, glossary, appendixes Trade Paperback in color illus wraps. Seller Inventory # 30146
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The Restaurant Start-up Guide: A 12 Month Plan for Successfully Starting a Restuarant
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