Starting and Running a Restaurant For Dummies: UK Edition

Owning and operating a restaurant is hard work and risky business, but the rewards for success can be great – you can be your own boss and make a great living! But where do you start? Starting & Running a Restaurant For Dummies shows you how to open the restaurant of your dreams – and make it a success for years to come.

Introduction.

Part I: Getting Started.

Chapter 1: Grasping the Basics of the Restaurant Business.

Chapter 2: Getting Everything Done before Your Grand Opening.

Chapter 3: Deciding What Kind of Restaurant to Run.

Chapter 4: Researching the Marketplace.

Part II: Putting Your Plan in Motion.

Chapter 5: Writing a Business Plan.

Chapter 6: Show Me the Money! Finding Financing.

Chapter 7: Choosing a Location.

Chapter 8: Paying Attention to the Legalities.

Part III: Preparing to Open the Doors.

Chapter 9: Composing a Menu.

Chapter 10: Setting Up the Front of the House.

Chapter 11: Setting Up the Back of the House.

Chapter 12: Setting Up a Bar and Drinks List.

Chapter 13: Employing and Training Your Staff.

Chapter 14: Buying and Managing Supplies.

Chapter 15: Running Your Office.

Chapter 16: Getting the Word Out.

Part IV: Keeping Your Restaurant Running Smoothly.

Chapter 17: Managing Your Employees.

Chapter 18: Running a Safe Restaurant.

Chapter 19: Building a Clientele.

Chapter 20: Maintaining What You’ve Created.

Part V: The Part of Tens.

Chapter 21: Ten Myths about Running a Restaurant.

Chapter 22: Ten Sources of Info for Restaurateurs.

Chapter 23: Ten True Restaurant Stories You Just Couldn’t Make Up.

Index.

Michael Garvey runs The Oyster Bar in New York. Heather Dismore has orchestrated the openings of 15 restaurants. Andrew G Dismore is a Corporate Development Chef. Carol Godsmark is a UK restaurant critic, consultant, author, and food journalist.