Running a Restaurant For Dummies
Lýsing:
Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food.
Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality.
If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials--from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
Annað
- Höfundar: Michael Garvey, Andrew G. Dismore, Heather Dismore
- Útgáfa:2
- Útgáfudagur: 2019-05-09
- Hægt að prenta út 10 bls.
- Hægt að afrita 2 bls.
- Format:ePub
- ISBN 13: 9781119605478
- Print ISBN: 9781119605454
- ISBN 10: 1119605474
Efnisyfirlit
- Cover
- Introduction
- About This Book
- Conventions Used in This Book
- What You’re Not to Read
- Foolish Assumptions
- How This Book Is Organized
- Icons Used in This Book
- Beyond the Book
- Where to Go from Here
- Part 1: Getting Started
- Chapter 1: Grasping the Basics of the Restaurant Business
- Getting a Feel for the Restaurant World
- Finding Out Whether You Have What It Takes
- Chapter 2: Deciding What Kind of Restaurant to Run
- Figuring Out Where to Start
- Choosing the Right Type of Restaurant
- Creating Your Concept
- Putting It All Together
- Chapter 3: Researching the Marketplace
- Getting Your Mind Right: Profits Matter
- Exploring the Consumer’s Buying Decision: The Big Why
- Identifying and Analyzing Potential Customers
- Keeping an Eye on the Enemy
- Developing and Implementing Your Battle Plan
- Chapter 4: Writing a Business Plan
- Don’t Fly Blind: Understanding Why a Business Plan Matters
- Laying Out a Business Plan
- The Bottom Line: Focusing on Financials
- Selling Your Plan: The Unwritten Part of Your Business Plan
- Chapter 1: Grasping the Basics of the Restaurant Business
- Chapter 5: Show Me the Money! Finding Financing
- Knowing How Much Money You Need
- Looking at How You Can Contribute
- Working with Investors
- Getting a Loan
- Chapter 6: Choosing a Location
- Looking at the Local Real Estate Market
- Examining Location Specifics
- Factoring In Cost Considerations
- Chapter 7: Paying Attention to the Legalities
- Identifying the Help You Need
- Setting Up Shop on Legal Grounds
- Knowing Your Local Laws
- Getting Permits and Licenses
- Buying the Insurance You Need
- Chapter 8: Creating the All-Important Menu
- Making Some Initial Decisions
- Figuring Out How Much to Charge
- Deciding When to Change Your Menu
- Choosing Your Menu Format
- Selling the Sizzle: Setting Up a Menu with Sales in Mind
- Validating Your Menu before You Go Primetime
- Chapter 9: Setting Up the Front of the House
- Digging into Design
- Thinking outside the Box: The Exterior
- Laying Out the Interior
- Keeping Service Support Close
- Setting Up a Reservation System
- Reviewing Restrooms
- Chapter 10: Setting Up the Back of the House
- Planning a Kitchen with the Menu in Mind
- Considering Your Water Supply: Why Water Quality Matters
- Adapting an Existing Kitchen
- Acquiring Your Kitchen Equipment
- Chapter 11: Setting Up a Bar and Beverage Program
- Setting Up Your Bar
- Keeping Your Bar Clean
- Drawing Drinking Crowds
- Get with the (Beverage) Program: Providing Liquid Refreshment
- Becoming Beer Brainy
- Winning with Wine
- Lapping Up Some Liquor Learning
- Serving Alcohol Responsibly
- Chapter 12: Hiring and Training Your Staff
- Deciding Which Roles Need to Be Filled
- Finding the Right People: Placing Ads and Sifting through Résumés
- Interviewing the Candidates
- Hiring Foreign Nationals
- Training Your Staff
- Chapter 13: Purchasing and Managing Supplies
- Preparing to Stock the Supply Room
- Finding and Working with Purveyors
- Building an Efficient Inventory System
- Chapter 14: Running Your Office
- Deciding Where to Put Your Office
- Creating a Communications Hub
- Hardware (the Old-Fashioned Variety)
- Processing Payments
- Preparing for Payroll
- Saving, Storing, and Protecting Your Records
- Chapter 15: Getting the Word Out
- Defining Your Message
- Building Public Relations
- Creating an Advertising Plan
- Creating a Compelling Restaurant Website
- Sounding Off on Social Media
- Chapter 16: Managing Your Employees
- Selling Employees on Your (or Their) Restaurant
- Making Staff Schedules
- Setting Up Policies to Live (or Die) By
- Offering Benefits
- Chapter 17: Running a Safe and Clean Restaurant
- Making Sure Your Food Is Safe
- Keeping the Restaurant Clean
- Taking Precautions to Protect Your Customers and Staff
- Providing a Pest-Free Place
- Handling the Health Inspection
- Chapter 18: Building a Clientele
- Understanding Who Your Customer Is
- Meeting and Exceeding Expectations
- Turning Unsatisfied Guests into Repeat Customers
- Making Social Media Work for You
- Chapter 19: Maintaining What You’ve Created
- Evaluating Financial Performance
- Evaluating Operations
- Evaluating and Using Feedback
- Chapter 20: Ten Myths about Running a Restaurant
- Running a Restaurant Is Easy
- I’ll Have a Place to Hang Out
- I Can Trust My Brother-in-Law
- The Neighbors Will Love Me
- I’ve Been to Culinary School, So I’m Ready to Run the Show
- I’m Going to Be a Celebrity Chef
- My Chili Rocks, So I Should Open a Place
- I Can Cut the Advertising Budget
- Wraps Are Here to Stay
- I’ll Be Home for the Holidays
- Chapter 21: Ten True Restaurant Stories That You Just Couldn’t Make Up
- Déjà Vu All Over Again
- Priceless
- Free Pie Guy
- Rat-atouille
- Frosty the Newbie
- Drinks Are on Me
- You Like My Tie?
- Chefs Behaving Badly
- Radio Fryer
- (Coat) Check, Please!
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- Gerð : 208
- Höfundur : 16200
- Útgáfuár : 2019
- Leyfi : 379