The new restaurant entrepreneur : an inside look at restaurant deal-making and other tales from the culinary trenches /
Sweeney, Kep,
The new restaurant entrepreneur : an inside look at restaurant deal-making and other tales from the culinary trenches / Kep Sweeney. - x, 213 pages : illustrations ; 23 cm
Includes index.
The true beginning -- So you want to open a restaurant? -- Know your skills, use your skills -- Demand-side analysis versus supply-side analysis -- Target market -- Differentiating characteristics -- Understanding the guest's experience -- Crafting a concept -- Forming the team -- What type of entrepreneur are you? -- The critical positions -- Compensation -- Don't be a guinea pig -- A deal must be material to at least one person -- Location, location, location -- Location analysis -- "My landlord seems to like me" -- Tenant improvement dollars -- The guarantee -- Raising capital -- Financial modeling -- Few investors versus many investors -- Debt versus equity -- Profiling the investment group -- The real estate approach : people are assets -- The apple does fall far from the tree -- The tire kicker -- Projections : high, medium, or low -- Voting rights -- Noncash liabilities -- Exiting the business -- Structuring the deal -- Welcome to the world's greatest industry -- Reading the tea leaves -- A day in a life -- Setting up your business for success. 1. Pt. 1. 2. 3. 4. 5. 6. 7. Pt. 2. 8. 9. 10. 11. 12. Pt. 3. 13. 14. 15. 16. Pt. 4. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. Pt. 5. 29. 30. 31.
"The New Restaurant Entrepreneur tells the story of the author's own entrepreneurial trials and tribulations within the restaurant industry, with invaluable lessons to be learned from each situation."--BOOK JACKET.
079318567X 9780793185672
2004004599
Restaurant management
TX911.3.M27 / S93 2004
647.95068
The new restaurant entrepreneur : an inside look at restaurant deal-making and other tales from the culinary trenches / Kep Sweeney. - x, 213 pages : illustrations ; 23 cm
Includes index.
The true beginning -- So you want to open a restaurant? -- Know your skills, use your skills -- Demand-side analysis versus supply-side analysis -- Target market -- Differentiating characteristics -- Understanding the guest's experience -- Crafting a concept -- Forming the team -- What type of entrepreneur are you? -- The critical positions -- Compensation -- Don't be a guinea pig -- A deal must be material to at least one person -- Location, location, location -- Location analysis -- "My landlord seems to like me" -- Tenant improvement dollars -- The guarantee -- Raising capital -- Financial modeling -- Few investors versus many investors -- Debt versus equity -- Profiling the investment group -- The real estate approach : people are assets -- The apple does fall far from the tree -- The tire kicker -- Projections : high, medium, or low -- Voting rights -- Noncash liabilities -- Exiting the business -- Structuring the deal -- Welcome to the world's greatest industry -- Reading the tea leaves -- A day in a life -- Setting up your business for success. 1. Pt. 1. 2. 3. 4. 5. 6. 7. Pt. 2. 8. 9. 10. 11. 12. Pt. 3. 13. 14. 15. 16. Pt. 4. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. Pt. 5. 29. 30. 31.
"The New Restaurant Entrepreneur tells the story of the author's own entrepreneurial trials and tribulations within the restaurant industry, with invaluable lessons to be learned from each situation."--BOOK JACKET.
079318567X 9780793185672
2004004599
Restaurant management
TX911.3.M27 / S93 2004
647.95068