Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers. Learn from stories of successes ― and failures Understand the industry and competition Maximize your food savvy Start and Run a Restaurant Business is a practical guide in “how to” and “how not to” proceed in this volatile business, covering the following: Formulating a business plan Budgeting and financing Choosing a location Designing a menu Creating atmosphere through d�cor Hiring and managing employees Attracting customers Start and Run a Restaurant Business will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so.

About the Author

Brian Cooper spent his life in the hospitality business. He managed restaurants, was an executive for major hotel chains, and as Dean Emeritus of George Brown College’s Hospitality School he created the first worldwide chefs’ competition.. Brian Floody has more than 30 years’ experience as a bar and restaurant owner, operator, consultant, and educator. His consulting company has opened more than 30 restaurants and bars, including several at EXPO ’86 in Vancouver, EXPO ’88 in Brisbane, and EXPO ’92 in Seville. Gina McNeill has been a restaurant owner and chef, a culinary instructor, a casino hotel catering sales manager, and a freelance food stylist.

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