Synopsis
This is the ultimate guide to restaurant, successfully updated and revised/ Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. "The Restaurant: From Concept to Operation, Fourth Edition" provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success. You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first---time customers into regular patrons. Special features of this new edition include: It offers an increased focus on the independent restaurant; it lays greater emphasis on restaurant business plans, including new exercises; it offers up-to-date restaurant profiles, including franchises and independents; it includes a new chapter on restaurant operations and control; and it also contains a new chapter on the latest restaurant technology. As part of the National Restaurant Association's Education Foundation's Pro Management. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
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