A recent survey by the National Restaurant Association found restaurateurs to be hard-working, affluent and optimistic, but only 50% said they would do it all again. Hundreds of thousands of these business people work hard--more than half put in a minimum of 60 hours per week. But despite the hard work, the restaurant business can be one of the most fickle and difficult businesses to break into. Why? People get into it for all the wrong reasons. Voila! The Complete Idiot's GuideA (R) to Starting a Restaurant is here to provide the recipe for success. How do you decide how much money it will take? When do you know you're failing--or succeeding? If you're failing, when do you pull the plug? If you're succeeding, how do you successfully expand? Focusing on these kinds of business questions, this book takes a practical approach. Once you've decided to take the plunge, chef Mark Miller tells you all the secrets--from inventory control to hiring kitchen help.

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6 of 6 people found the following review helpful:

5.0 out of 5 stars excellently structured, 13 Jan 2005

By	laszlo kocsa - See all my reviews

I have ordered this book along with another here at amazon.uk after reading thru all/most of titles, and some comments also at amazon us - I like this one better than Your New Restaurant by Vincent Mischitelli (the ohter I bought)
This is a very good book, because
1. it is very nicely structered, it can be as kind of guideline for future business plan, it covers basically all areas you might or might just not think of
2. it touches some basics of general business principles which is good for non-finance people
3. it is easy to read (in English for non-natives) and generally the language is fun to read
disadvantages
A the very 'American' sections (which of course can be skipped by non-Americans)
B more pictures / drawings can be inserted
OVERALL IT IS WORTH THE MONEY

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The Complete Idiot's Guide to Starting Your Own Restaurant (Paperback)

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