Restaurant Planning Guide - Softcover

Rainsford, Peter; Bangs, David H.

3.33

9 ratings by Goodreads

9781574100266: Restaurant Planning Guide

Softcover

ISBN 10: 1574100262 ISBN 13: 9781574100266

Publisher: Kaplan Business, 1996

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This book gives authoritative advice on how to parley a strong business plan into a food service success story.

The Restaurant Planning Guide helps you with the business side of the house. Its clear, direct style and many useful checklists, question sets, and forms will make financing, managing and controlling your restaurant much easier. Topics covered include description of business, product/service, the market, location of business, the competition, and management.

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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.

David H. “Andy” Bangs, Jr., is a longtime entrepreneur, founder of Upstart Publishing Company, bestselling author, and former banker. Calling himself “Writer, Sailor, Appreciator” (not necessarily in that order), Bangs’s genial insights on building businesses have made him one of the most sought-after experts on business planning. From his home base on the coast of New England, he has penned such perennial business classics as The Market Planning Guide and The Start-Up Guide and has coauthored numerous others.

From Library Journal:

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.

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