How to Open & Run a Successful Restaurant

Egerton-Thomas, Christopher

ISBN 10: 0471616818 / ISBN 13: 9780471616818

Published by John Wiley & Sons, 1989, 1989

About this Item

Soft Cover. Near Fine. 1st Printing. 8vo - over 7¾" - 9¾" tall. ISBN:0-471-61681-8. Slightly edgeworn. 216 pages.

Seller Inventory # 007244

Bibliographic Details

• Title: How to Open & Run a Successful Restaurant
• Publisher: John Wiley & Sons, 1989
• Publication Date: 1989
• Language: English
• ISBN 10: 0471616818
• ISBN 13: 9780471616818
• Binding: Soft Cover
• Edition: 1st Printing
• Printing: 1st Printing
• Condition: Near Fine
• Seller catalogs:
  • Hotels, Restaurants, and Tourism

About this title

Synopsis

This book explains every aspect of operating a small restaurant, from determining the right kind of restaurant to open and its location, to getting start-up capital, selecting equipment and decor, understanding health and safety laws and advertising the business.

From the Back Cover

If you're thinking of opening a restaurant, you have a lot on your plate!

Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right.

The Third Edition of the celebrated soup-to-nuts classic is updated for today's competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training—one of the most important ingredients for success. It covers:

• Guidance on financing, taxes, insurance, health and safety, legal issues, and more
• Marketing research, including evaluating local competition to refine your concept
• Evaluating franchise opportunities—the pros and cons of going with an established concept
• Effective staff training—both initial and ongoing
• The "feel-good factor"—that intangible quality that keeps customers coming back for more

All this proven, practical guidance is served up in Christopher Egerton-Thomas's flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.