TY  - BOOK
AU  - Egerton-Thomas,Christopher
TI  - How to open and run a successful restaurant
SN  - 0471698741
AV  - TX911.3.M27 E34 2006
U1  - 647.95068 22
PY  - 2006///]
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Restaurant management
N1  - Includes index; Chapter 1. How it all began -- A brief history of the restaurant industry -- The modern industry -- Education -- Cooking schools -- The risks -- Reasons for failure -- The theater of restaurants -- Who opens restaurants, and why -- Sacred monsters -- The masochism factor -- Thinking positive -- the fun side -- The Casablanca factor -- Chapter 2. Location -- The importance of location -- Mystical factors -- Country and suburban locations -- Rent -- How to find premises -- The neighborhood -- Converting premises -- Chapter 3. What kind of restaurant? -- What is the target market? -- Opening hours -- Which end of the market? -- Theme restaurants -- Entertainment -- Appealing to different age groups -- Mixed business -- Alcohol and licensing -- Insurance -- Taxes -- Pricing -- Who are the customers? -- What do customers want? -- Chapter 4. Raising the money -- Start-up money: how to get it? -- Inheritance -- Savings -- Bank loans -- Business plan -- Small business administration -- Loan sharks -- The pros and cons of partnerships -- Multi-partner restaurants -- Partnership disasters -- Con artists -- Working and "sleeping" partners -- Friendships -- Partnership successes -- An ideal marriage? -- Financial planning -- Bills -- The "go"position -- Foreclosure -- Buying a franchise --; Chapter 5. Equipment and decor -- Equipment-old or inherited -- Equipment-new -- The wonderful world of laundry -- Laundry alternatives -- Decor -- Design -- Chapter 6. The bar -- Pros and cons -- Food at the bar -- The service bar -- Stocking the bar -- Bar inventory -- Cocktails -- Restricting inventory -- Beer on tap -- Sodas and mixers -- Liquor control -- Types of liquors -- Wine -- The effects of alcohol -- Helpful hints for bartenders -- Handling drunks -- Turning away unwanted guests -- Organizing the bar -- Dealing with personal issues --Protecting against danger -- of all sorts -- Serving the drinks -- Chapter 7. The kitchen -- Profit margins -- Chef power -- Kitchen staff -- Deciding on the menu -- Menu changes -- Food quality -- Food sources -- Phoney foods -- Food and taste -- Dangers -- Computers -- Grocery list -- Chapter 8. The dining room -- Seating positions -- Music -- Ventilation and heating -- Restrooms -- Cleanliness -- Menus -- Verbal menus -- Duties of servers -- Systems for servers -- Helpful hints for waiters -- Keeping diners happy -- Payment -- Credit cards -- Personal house accounts -- Tipping -- To pool or not to pool -- Tipping other than wait staff -- Pros and cons of tipping -- Stealing -- Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety --; Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety -- Chapter 10. Public relations -- Exaggerated claims -- The need to advertise -- Placing an ad -- Using a public relations firm -- Celebrity power -- Special deals -- The food critics -- Reviews and their consequences -- Bribes -- Dealing with the public -- Management qualities -- Employee qualities -- People stress or combat fatigue -- Greeting -- Reservations -- Dress codes -- Dressing the room -- Avoiding nasty situations -- Robbery -- Security -- Chapter 11. Employees -- Finding help -- The employees' point of view -- Drugs -- Managers -- Chapter 12. Making your decision -- The "up" side -- The "down" side -- Questions before deciding to go into business -- Up and running -- Appendix I. Eating out for restaurateurs -- Appendix II. Glossary -- Wine terms -- Menu vocabulary --; Chapter 1. How it all began -- A brief history of the restaurant industry -- The modern industry -- Education -- Cooking schools -- The risks -- Reasons for failure -- The theater of restaurants -- Who opens restaurants, and why -- Sacred monsters -- The masochism factor -- Thinking positive - the fun side -- The Casablanca factor -- Chapter 2. Location -- The importance of location -- Mystical factors -- Country and suburban locations -- Rent -- How to find premises -- The neighborhood -- Converting premises -- Chapter 3. What kind of restaurant? -- What is the target market? -- Opening hours -- Which end of the market? -- Theme restaurants -- Entertainment -- Appealing to different age groups -- Mixed business -- Alcohol and licensing -- Insurance -- Taxes -- Pricing -- Who are the customers? -- What do customers want? -- Chapter 4. Raising the money -- Start-up money: how to get it? -- Inheritance -- Savings -- Bank loans -- Business plan -- Small business administration -- Loan sharks -- The pros and cons of partnerships -- Multi-partner restaurants -- Partnership disasters -- Con artists -- Working and "sleeping" partners -- Friendships -- Partnership successes -- An ideal marriage? -- Financial planning -- Bills -- The "go"position -- Foreclosure -- Buying a franchise --; Chapter 5. Equipment and decor -- Equipment-old or inherited -- Equipment-new -- The wonderful world of laundry -- Laundry alternatives -- Decor -- Design -- Chapter 6. The bar -- Pros and cons -- Food at the bar -- The service bar -- Stocking the bar -- Bar inventory -- Cocktails -- Restricting inventory -- Beer on tap -- Sodas and mixers -- Liquor control -- Types of liquors -- Wine -- The effects of alcohol -- Helpful hints for bartenders -- Handling drunks -- Turning away unwanted guests -- Organizing the bar -- Dealing with personal issues --Protecting against danger - of all sorts -- Serving the drinks -- Chapter 7. The kitchen -- Profit margins -- Chef power -- Kitchen staff -- Deciding on the menu -- Menu changes -- Food quality -- Food sources -- Phoney foods -- Food and taste -- Dangers -- Computers -- Grocery list -- Chapter 8. The dining room -- Seating positions -- Music -- Ventilation and heating -- Restrooms -- Cleanliness -- Menus -- Verbal menus -- Duties of servers -- Systems for servers -- Helpful hints for waiters -- Keeping diners happy -- Payment -- Credit cards -- Personal house accounts -- Tipping -- To pool or not to pool -- Tipping other than wait staff -- Pros and cons of tipping -- Stealing -- Chapter 9. Hygiene, health, and safety -- Hygiene issues -- Food contaminants -- Cleanliness -- Vermin and exterminators -- Health inspectors -- Garbage and sanitation -- Typical violations -- Personal hygiene -- Health of restaurant personnel -- Alcohol abuse -- Overwork -- Health hazards -- Safety
N2  - "The new, updated edition of the successful book on restaurant development; ; This practical guide covers every critical aspect of starting and running a successful restaurant-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. This Third Edition features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training. Readers will enjoy the author's bouquet of anecdotes and restaurant lore from around the world, which is as entertaining as it is instructive.; ; Christopher Egerton-Thomas (East Sussex, UK) is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has written five previous books as well as articles that have appeared in Vanity Fair and the New York Times.;"--Publisher description
UR  - http://catdir.loc.gov/catdir/enhancements/fy0645/2004028734-b.html
ER  -