TY  - BOOK
AU  - Sweeney,Kep
TI  - The new restaurant entrepreneur: an inside look at restaurant deal-making and other tales from the culinary trenches 
SN  - 079318567X
AV  - TX911.3.M27 S93 2004
U1  - 647.95068 22
PY  - 2004///]
CY  - Chicago, IL
PB  - Dearborn Trade Pub.
KW  - Restaurant management
N1  - Includes index; 1; The true beginning --; Pt. 1; So you want to open a restaurant? --; 2; Know your skills, use your skills --; 3; Demand-side analysis versus supply-side analysis --; 4; Target market --; 5; Differentiating characteristics --; 6; Understanding the guest's experience --; 7; Crafting a concept --; Pt. 2; Forming the team --; 8; What type of entrepreneur are you? --; 9; The critical positions --; 10; Compensation --; 11; Don't be a guinea pig --; 12; A deal must be material to at least one person --; Pt. 3; Location, location, location --; 13; Location analysis --; 14; "My landlord seems to like me" --; 15; Tenant improvement dollars --; 16; The guarantee --; Pt. 4; Raising capital --; 17; Financial modeling --; 18; Few investors versus many investors --; 19; Debt versus equity --; 20; Profiling the investment group --; 21; The real estate approach : people are assets --; 22; The apple does fall far from the tree --; 23; The tire kicker --; 24; Projections : high, medium, or low --; 25; Voting rights --; 26; Noncash liabilities --; 27; Exiting the business --; 28; Structuring the deal --; Pt. 5; Welcome to the world's greatest industry --; 29; Reading the tea leaves --; 30; A day in a life --; 31; Setting up your business for success
N2  - "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
ER  -