Starting and Running a Restaurant For Dummies

Introduction.

Part I: Getting Started.
1. Grasping the Basics of the Restaurant Business.
2. Getting Everything Done before Your Grand Opening.
3. Deciding What Kind of Restaurant to Run.
4. Researching the Marketplace.

Part II: Putting Your Plan in Motion.
5. Writing a Business Plan.
6. Show Me the Money! Finding Financing.
7. Choosing a Location.
8. Paying Attention to the Legalities.

Part III: Preparing to Open the Doors.
9. Composing a Menu.
10. Setting Up the Front of the House.
11. Setting Up the Back of the House.
12. Setting Up a Bar and Drinks List.
13. Employing and Training Your Staff.
14. Buying and Managing Supplies.
15. Running Your Office.
16. Getting the Word Out.

Part IV: Keeping Your Restaurant Running Smoothly.
17. Managing Your Employees.
18. Running a Safe Restaurant.
19. Building a Clientele.
20. Maintaining What You’ve Created.

Part V: The Part of Tens.
21. Ten Myths about Running a Restaurant.
22. Ten Sources of Info for Restaurateurs.
23. Ten True Restaurant Stories You Just Couldn’t Make Up.

Index.