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on 14 March 2013
This book was a great purchase, easy to follow, good logical chapters.

I have always dreamed of running my own place (Haven't got there yet as I am still at University), but when I finish this is a book I will definitely come back to. It has great tips on where to begin and what to do and what not to do. It also has small details that could potentially make a big difference to someones experience visiting your establishment. For example, simple menu explanations, I have always been a massive menu critique, alot of people think "ah needs to have nice fancy writing to portray fancy food" Wrong!, it all depends on what type of food you are serving and what target audience you are aiming for, not to be too patronising, but some people may not be able to read that typography etc. I could go on forever about small details but that's why this book helps so much.. basically "I didn't think of that, good point"....Bravo Carol

Anyway for £11 you cannot go wrong, but you could, if you don't buy it ;)
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on 1 August 2013
This book is good if you know nothing. Give good indication of how to start, what the pitfalls are and necessities in the restaurant trade. Only downside ... Did talk as if money was no object.
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on 3 March 2010
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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on 14 January 2015
Bought as a xmas present for the boyfriend and he loves it, it has many tips apparently
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