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.