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Start and Run a Restaurant (How to Books: Small Business Start-Ups)
 
 
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Start and Run a Restaurant (How to Books: Small Business Start-Ups) [Paperback]

Carol Godsmark
5.0 out of 5 stars  See all reviews (1 customer review)
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Frequently Bought Together

Start and Run a Restaurant (How to Books: Small Business Start-Ups) + Setting the Table: Lessons and inspirations from one of the worlds leading entrepreneurs + Starting Your Own Restaurant: All you need to know to open a successful restaurant (Startups Guide)
Price For All Three: £29.97

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Product details

  • Paperback: 256 pages
  • Publisher: How To Books Ltd; 2nd Revised edition edition (31 Jan 2010)
  • Language English
  • ISBN-10: 1845283902
  • ISBN-13: 978-1845283902
  • Product Dimensions: 24.4 x 17 x 1.5 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 28,891 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

Carol Godsmark
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Product Description

Product Description

This book covers all apsects of the restaurant business - from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business - both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: - Business and financial planning - Getting planning permission - Planning, designing and equipping the kitchen and restaurant - Dealing with environmental health officers and their required standards - Choosing a name, marketing the business and getting into guides - Planning the menu and choosing your suppliers You'll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs.

About the Author

Carol Godsmark is a restaurant journalist, critic and chef, as well as being a restaurant consultant, Good Food Guide inspector and former restauranteur. So she writes from a broad range of personal experience.

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3 of 7 people found the following review helpful
Format:Paperback
I am its author and wrote it from the point of view of a would-be restaurateur who wishes to explore the steps that need to be taken to set up a business from scratch. I have set up and run three restaurants in the past two decades and am now a consultant on how to open and run such businesses. It is the dream of many to run a restaurant, erroneously, in some cases, believing that it is a piece of cake and that you will be full from day one. Sadly, this is not case, the restaurant business full of pitfalls. It is necessary to get to grips with big and small details such as choosing your location, your menu, hiring the right people - even down to the font on your menu to communicate effectively.
The book covers everything from deciding what kind of restaurant you wish to run, scrutinising a potential property, dealing with music, smoking, alcohol, finance such as calculating menu costings and prices, raising capital, running a safe, hygienic business and marketing your restaurant to choosing suppliers, organising wine and other drinks and the all-important customer relations.
Owning and running a restaurant is a most exhausting, nerve-racking time but it can also be the most satisfying, rewarding part of your life. I've laid out the difficulties you may encounter - and the strategies needed to create a successful business. Do let me know how you get on! Good luck to all to embark on such a venture.
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