Restaurant Start-Up Guide PDF Download

Author: Peter Rainsford
Publisher: Kaplan Publishing
ISBN: 9781574101379
Category : Business & Economics
Languages : en
Pages : 224

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Book Description
A 12 month plan for successfully starting a restaurant. The all new edition of The Restaurant Start Up Guide focuses on what to do and when to do it advice for preparing to open a restaurant. This preliminary planner is an indispensable resource for anyone who is thinking of opening a restaurant. Complete with resources, timelines, sample financials, facilities checklists, and more, the would be restaurateur can be up and running in 12 months.

Author: Ravi Wazir
Publisher: Ravi Wazir
ISBN: 1508445583
Category : Business & Economics
Languages : en
Pages : 353

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Book Description
Do you dream of starting your own restaurant? Venturing into the restaurant business is the popular choice of many prospective entrepreneurs today. Yet of all the eateries cropping up at a rapid pace, only a few survive! The 3rd Edition includes two new chapters, more articles and several other updates. Discover how to manage risks associated with the business and make well informed choices for your startup. * If you simply wish to get a reality check on the trade, use this book as a primer. * If you are a serious entrepreneur looking to realise your restaurant dream, this book will help you develop a roadmap. * If you are a hospitality student or academician keen to revisit your understanding, this book will serve as a reference source. I have packed in information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower and operational issues. I have shared proven techniques and strategies honed by hospitality professionals over decades, many of which I've used when conceptualizing and developing several food businesses. Whether you are a businessman with no knowledge of restaurants, a practising professional or an industry student, this book will help you avoid painful mistakes and do it right the first time....

Author: Tim Hoffman
Publisher: Createspace Independent Publishing Platform
ISBN: 9781977806161
Category :
Languages : en
Pages : 270

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Book Description
How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today's pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream. According to Restaraut.org, the industry stands as follows: $799 billion: Restaurant industry sales. 1 million+: Restaurant locations in the United States. 14.7 million: Restaurant industry employees. 1.6 million: New restaurant jobs created by the year 2027. 10%: Restaurant workforce as part of the overall U.S. workforce. 9 in 10: Restaurant managers who started at entry level. 8 in 10: Restaurant owners who started their industry careers in entry-level positions. 9 in 10: Restaurants with fewer than 50 employees. 7 in 10: Restaurants that are single-unit operations. In this book, you will realize why your concept and theme are critical. Factors to include in a business plan. How to start your restaurant, how to grow and how to be successful. It is a detail guide that will guide you through the process. After Reading You Will Know: How To Develop A Concept That Will Fly The WHAT and WHY factors 5 Types Of Restaurants And Their Variations Popular QSR Franchises And Their Costs How And Where To Find A Restaurant To Buy Or Lease What Legal Structure You Will Need For Your Business How To Comply With Uncle Sam Costs To Open A Restaurant Writing The Right Business Plan How To Get A Bank To Finance Your Restaurant How To Find And Hire The Right Staffing Restaurant Menu Development POS System, Accounting And Bookkeeping Marketing Development Grand Opening Steps The Keys To Success Few Important Statistics You Should Know About Appendix - A Full Restaurant Business Plan Is Included Appendix -B A Sample Personal Financial Statement Is Included This is about time you make your longtime dream of opening your own restaurant a reality. It's not as hard as you think. Remember opportunities are being taken by someone every day, waiting another day means you are passing up another opportunity. Good Luck!

Author: Jody Pennette
Publisher: Penguin
ISBN: 1615648534
Category : Business & Economics
Languages : en
Pages : 314

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Book Description
Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

Author: Carol Godsmark
Publisher: How to Books
ISBN: 9781845280192
Category : New business enterprises
Languages : en
Pages : 248

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Book Description
"This book covers all aspects of the restaurant business -- from initial startup, to building up a loyal trade and -- crucially -- putting yourself in your customers' shoes."--Cover.

Author: Daniel Miller
Publisher: Harvard Common Press
ISBN: 9781558322868
Category : Business & Economics
Languages : en
Pages : 264

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Book Description
The classic book on the subject, first published in 1978, is now revised and updated for the 21st century entrepreneur! This book covers it all-from selecting a location and creating a business plan to managing employees and controlling inventory, and everything in between. It's the perfect book for the armchair dreamer or the go-getter who has the energy and capital to make it happen.

Author: Ravi Wazir
Publisher: Jaico Publishing House
ISBN: 8119792238
Category : Business & Economics
Languages : en
Pages : 180

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Book Description
Do you dream of starting your own restaurant or café some day? Here’s your no-nonsense roadmap to becoming a restaurateur. Venturing into the restaurant business is a popular choice today, yet few new eateries survive. It’s important to discover how to manage business risks and make well-informed choices for your restaurant start-up before you go live. Beyond the Menu: A Restaurant Start-Up Guide is packed with information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower, and operational issues. Top business consultant Ravi Wazir shares proven techniques and strategies honed by hospitality professionals over decades. USE THIS BOOK AS A REFERENCE TO: • Design your restaurant • Plan your menu • Organize your team • Manage your budget • Get your certificates and approvals • And a whole lot more… Whether you are a businessman with no knowledge of restaurants, a practising professional, or an industry student, if you plan to embark on a journey of realising your restaurant dream, and are not sure how, this book will help you avoid painful mistakes and do it right the first time.

Author: Jayanth Narayanan
Publisher: Harper Collins
ISBN: 9351777219
Category : Business & Economics
Languages : en
Pages : 198

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Book Description
'This book is for every budding restaurateur, who, for some strange reason, insists on reinventing the wheel for lack of better guidance. It provides just the right insights and tips that may prevent one from committing mistakes that are committed all too often. It's a reminder that passion and hobby alone do not a restaurant make.' - Manu Chandra, Chef Partner, The Fatty Bao & Monkey Bar 'Having overseen the launch and operations of flagship restaurants and witnessed the evolution of several other dining establishments, I can say it's one thing to start a restaurant, and another to run it like a charm. What pays off in both stages is preparation -- comprehensive groundwork coupled with a sound grasp of finances, regulations, team-building, infrastructure, aesthetics, and standards of service and technology. Start Up Your Restaurant has it all covered. Priya and Jayanth combine their priceless insights and practical knowledge in this invaluable guide to navigating the unique terrain of the Indian restaurant ecosystem.' - Gautam Anand, Executive Director, ITC Hotels 'I should open a restaurant!'How frequently have you said that? Be it a cafe, a takeaway or a gourmet destination, the food business exerts a magnetic pull that few others do. Whether you are a food enthusiast or an entrepreneur looking for a clever business idea, the restaurant business promises adventure and endless possibilities. But creating that dream restaurant packed with happy people, which also rakes in the money, requires more than just passion - it calls for astute planning and rigorous execution.Choosing a smart ideaFunding and financePicking the perfect locationSetting up the spaceHiring the right peopleGetting licencesWorking with vendors and ensuring quality controlLaunching and marketingPacked with great tips and fun to read, this step-by-step guide from experts Jayanth Narayanan and Priya Bala will help you navigate therestaurant business with ease and efficiency.

Author: Richard Ware
Publisher: Penguin Group
ISBN: 9780140147896
Category : Business & Economics
Languages : en
Pages : 218

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Book Description
Do restaurants make you think of tempting dishes served in a cozy, intimate setting? Or fine dining in elegant surroundings? It takes a lot more than culinary skill and appealing ambience to open a restaurant. In this invaluable guide, coomplete with charts, facts, and figures, Richrd Ware and James Rudnick draw upon years of successful experience to tell you everything you need to know about: Money: How much you need to start up; how to find sources for funding; step-by-step plans for forecasting expenses; what you should know about the hidden costs Location: How to research the competition; whether to seek a residential or commercial setting; how to build a customer profile; revealing case studies and critiques Design and Operation: Floor plans and seating; constructing; inventory; twenty steps to opening Hiring: How to find the experts; free advice as well as professional assistance; how to establish rules for your day-to-day staff; when to use advertising. Don't even think about starting a restaurant without first reading How to Open Your Own Restaurant

Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 1607745593
Category : Business & Economics
Languages : en
Pages : 322

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Book Description
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.