Book Description
A 12 month plan for successfully starting a restaurant.
The all new edition of The Restaurant Start Up Guide focuses on what to do and when to do it advice for preparing to open a restaurant. This preliminary planner is an indispensable resource for anyone who is thinking of opening a restaurant. Complete with resources, timelines, sample financials, facilities checklists, and more, the would be restaurateur can be up and running in 12 months.


Card catalog description
Internationally known restaurant consultant Peter Rainsford and business planning guru David "Andy" Bangs team up to offer this practical "what to do" and "when to do it" planning guide for opening your very own restaurant, from conception to start-up. Filled with step-by-step instructions for creating a detailed restaurant business plan complete with financials, The Restaurant Start-Up Guide will help you determine what type of restaurant to start, what focus to bring to your restaurant, what market to target for your restaurant, how to find the best location, how to develop your menu, and much, much more! Tricks of the trade - including practical anecdotes, dos and don'ts, tips and secrets from an array of savvy, successful restaurateurs - make The Restaurant Start-Up Guide the ultimate handbook for beginning restaurateurs.


From the Publisher
Although it might not be quite as easy as it looks, millions of people dream of opening their own restaurants. For anyone wanting a piece of the restaurant action, take heed: Smart planning up front can spell the difference between a successful launch and a money-losing nightmare. Take it from two restaurant and business start-up pros. Use their proven tips and timelines to plan right and move forward with profitable long-term operations. This all-new edition of The Restaurant Start-Up Guide focuses on specific what-to-do and when-to-do-it advice for opening a restaurant. Following the wise counsel and practical insights in this preliminary planner, nearly anyone can open the doors of his or her own eatery within a year. Better yet, he or she will be putting sound business and financial principles in place so the doors will remain open two years or ten years down the road. Complete with resources, timelines, sample financials, facilities checklists, and more, the would-be restaurateur can be up and running in 12 months. In addition, he or she will be able to: * Determine the restaurant’s focus, target market, and best location. * Create additional revenue streams by adding catering to the plan. * Use technology, including the Internet and e-mail, to power up restaurant sales.


About the Author
The authors have helped hundreds of thousands of people start up their own restaurants and other ventures. Peter Rainsford, formerly with the Cornell School of Hotel Administration, currently serves as director of the Daniels College of Business School of Hotel, Restaurant, and Tourism Management at the University of Denver. David H. “Andy” Bangs, Jr., former banker and publisher, is an active author, entrepreneur, and sailor. He is author of numerous bestselling how-to books for entrepreneurs.

FROM THE PUBLISHER

"Although it might not be quite as easy as it looks, millions of people dream of opening their own restaurants. For anyone wanting a piece of the restaurant action, take heed: Smart planning up front can spell the difference between a successful launch and a money-losing nightmare." "Take it from two restaurant and business start-up pros. Use their proven tips and timelines to plan right and move forward with profitable long-term operations. This all-new edition of The Restaurant Start-Up Guide focuses on specific what-to-do and when-to-do-it advice for opening a restaurant. Following the wise counsel and practical insights in this preliminary planner, nearly anyone can open the doors of his or her own eatery within a year. Better yet, he or she will be putting sound business and financial principles in place so the doors will remain open two years or ten years down the road." "Complete with resources, timelines, sample financials, facilities checklists, and more, the would-be restaurateur can be up and running in 12 months. In addition, he or she will be able to: determine the restaurant's focus, target market, and best location; create additional revenue streams by adding catering to the plan; and use technology, including the Internet and e-mail, to power up restaurant sales."--BOOK JACKET.

FROM THE CRITICS

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