Table of Contents

Introduction 1 Part I: Getting Started 7

Chapter 1: Grasping the Basics of the Restaurant Business 9

Chapter 2: Deciding What Kind of Restaurant to Run 17

Chapter 3: Researching the Marketplace 41

Chapter 4: Writing a Business Plan 57

Part II: Putting Your Plan in Motion 77

Chapter 5: Show Me the Money! Finding Financing 79

Chapter 6: Choosing a Location 91

Chapter 7: Paying Attention to the Legalities 99

Part III: Preparing to Open the Doors 113

Chapter 8: Creating the All-Important Menu 115

Chapter 9: Setting Up the Front of the House 137

Chapter 10: Setting Up the Back of the House 157

Chapter 11: Setting Up a Bar and Beverage Program 177

Chapter 12: Hiring and Training Your Staff 199

Chapter 13: Purchasing and Managing Supplies 223

Chapter 14: Running Your Office 237

Chapter 15: Getting the Word Out 253

Part IV: Keeping Your Restaurant Running Smoothly 275

Chapter 16: Managing Your Employees 277

Chapter 17: Running a Safe and Clean Restaurant 293

Chapter 18: Building a Clientele 315

Chapter 19: Maintaining What You've Created 325

Part V: The Part of Tens 341

Chapter 20: Ten Myths about Running a Restaurant 343

Chapter 21: Ten True Restaurant Stories That You Just Couldn't Make Up 347

Index 351

About the Author

Michael Garvey is Director of Operations at 'wichcraft, a division of the renowned Craft restaurant corporation. Heather Dismore is a professional writer who has extensive experience in the restaurant business. Andrew G. Dismore is an award-winning professional chef.