1. Running your own restaurant; 2. Choosing your restaurant; 3. Location, design and legal requirements; 4. Financing your business; 5. Running a safe business; 6. Design and equipment for the kitchen and restaurant; 7. Marketing your business; 8. Staffing for the well-run restaurant; 9. Designing menus; 10. Choosing suppliers; 11. Wine and other drinks; 12. The day to day running of your restaurant; 13. Customer relations and being a customer
Carol Godsmark is a restaurant journalist, critic and chef as well as being a restaurant consultant, Good Food Guide inspector and past restaurateur. So she writes from a broad range of personal experience and most importantly helps you to put yourself in your customers' shoes.