How to Open and Run a Successful Restaurant

by Chris Thomas (Author)

• Used

  Paperback
  1990

  $20.95

  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.

• Used

  Paperback
  2005

  $3.31

  If youa 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 todaya 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--Thomasa 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.