Starting and Running a Restaurant For Dummies, UK Edition

Michael Garvey runs The Oyster Bar in New York. Heather Dismore has orchestrated the openings of 15 restaurants. Andrew G Dismore is a Corporate Development Chef. Carol Godsmark is a UK restaurant critic, consultant, author, and food journalist.

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• Introduction. Part I: Getting Started.Chapter 1: Grasping the Basics of the Restaurant Business.Chapter 2: Getting Everything Done before Your Grand Opening.Chapter 3: Deciding What Kind of Restaurant to Run.Chapter 4: Researching the Marketplace.Part II: Putting Your Plan in Motion.Chapter 5: Writing a Business Plan.Chapter 6: Show Me the Money! Finding Financing.Chapter 7: Choosing a Location.Chapter 8: Paying Attention to the Legalities.Part III: Preparing to Open the Doors.Chapter 9: Composing a Menu.Chapter 10: Setting Up the Front of the House.Chapter 11: Setting Up the Back of the House.Chapter 12: Setting Up a Bar and Drinks List.Chapter 13: Employing and Training Your Staff.Chapter 14: Buying and Managing Supplies.Chapter 15: Running Your Office.Chapter 16: Getting the Word Out.Part IV: Keeping Your Restaurant Running Smoothly.Chapter 17: Managing Your Employees.Chapter 18: Running a Safe Restaurant.Chapter 19: Building a Clientele.Chapter 20: Maintaining What You’ve Created.Part V: The Part of Tens.Chapter 21: Ten Myths about Running a Restaurant.Chapter 22: Ten Sources of Info for Restaurateurs.Chapter 23: Ten True Restaurant Stories You Just Couldn’t Make Up.Index.