Running a Restaurant For Dummies: Edition 2

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2
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The easy way to successfully run a profitable restaurant

Millions of Americans dream of owning and running their ownrestaurant — because they want to be their own boss, becausetheir cooking always draws raves, or just because they love food.Running a Restaurant For Dummies covers every aspect ofgetting started for aspiring restaurateurs. From setting up abusiness plan and finding financing, to designing a menu and diningroom, you'll find all the advice you need to start and run asuccessful restaurant.

Even if you don't know anything about cooking or running abusiness, you might still have a great idea for a restaurant— and this handy guide will show you how to make your dream areality. If you already own a restaurant, but want to see it getmore successful, Running a Restaurant For Dummies offersunbeatable tips and advice for bringing in hungry customers. Fromstart to finish, you'll learn everything you need to know tosucceed.

  • New information on designing, re-designing, and equipping arestaurant with all the essentials—from the back of the houseto the front of the house
  • Determining whether to rent or buy restaurant property
  • Updated information on setting up a bar and managing the winelist
  • Profitable pointers on improving the bottom line
  • The latest and greatest marketing and publicity options in asocial-media world
  • Managing and retaining key staff
  • New and updated information on menu creation and theimplementation of Federal labeling (when applicable), as well asinfusing local, healthy, alternative cuisine to menu planning

Running a Restaurant For Dummies gives you the scoop onthe latest trends that chefs and restaurant operators can implementin their new or existing restaurants.

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About the author

Michael Garvey is Director of Operations at 'wichcraft, adivision of the renowned Craft restaurant corporation.

Heather Dismore is a professional writer who hasextensive experience in the restaurant business.

Andrew G. Dismore is an award-winning professionalchef.

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Additional Information

Publisher
John Wiley & Sons
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Published on
Sep 13, 2011
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Pages
384
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ISBN
9781118152591
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Language
English
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Genres
Business & Economics / Industries / General
Business & Economics / Industries / Hospitality, Travel & Tourism
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Content Protection
This content is DRM protected.
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Available on Android devices
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Get insider details on how to operate a successful bar

Running a Bar For Dummies, 2nd Edition showsestablished and future bar owners how to establish and maintain asuccessful business. Using clear, concise language, this ForDummies guide contains all the information you need to startyour bar off on the right foot. From grand opening to last call,you'll discover the insider tricks that keep the business endrunning smoothly and the customers happily engaged. With updatedinformation on marketing and social media, the book walks you stepby step through the entire process, revealing the nitty-grittydetails most new bar owners only discover after starting.

The bar business continues to grow; however, securing runningcapital and having knowledge about the business are cited as thetwo biggest reasons new bars fail. Running a Bar For Dummies,2nd Edition shines a light on these issues to helpbar owners prepare properly. The book helps you find your waythrough the maze of licensing and permits, developing a businessplan, and preparing for your grand opening, plus offers clear,no-nonsense guidance on dealing with tough customers. Every step ofthe way, Running a Bar For Dummies, 2nd Editionis a reference you can count on.

Understand the bar business and important legal issuesStock the necessities, including equipment and inventoryPromote your business using marketing and social mediaManage expenses and control cash flow

When run correctly, a bar can be an extremely profitablebusiness, but the key to success is knowing exactly what you'regetting into. By recognizing common problems and teach you how toadapt quickly to changing conditions, Running a Bar For Dummies,2nd Edition provides the information you need todevelop those skills, and get your bar started.

From the New York Times bestselling author of Evidence of Harm and Animal Factory—a groundbreaking scientific thriller that exposes the dark side of SeaWorld, America's most beloved marine mammal park

Death at SeaWorld centers on the battle with the multimillion-dollar marine park industry over the controversial and even lethal ramifications of keeping killer whales in captivity. Following the story of marine biologist and animal advocate at the Humane Society of the US, Naomi Rose, Kirby tells the gripping story of the two-decade fight against PR-savvy SeaWorld, which came to a head with the tragic death of trainer Dawn Brancheau in 2010. Kirby puts that horrific animal-on-human attack in context. Brancheau's death was the most publicized among several brutal attacks that have occurred at Sea World and other marine mammal theme parks.

Death at SeaWorld introduces real people taking part in this debate, from former trainers turned animal rights activists to the men and women that champion SeaWorld and the captivity of whales. In section two the orcas act out. And as the story progresses and orca attacks on trainers become increasingly violent, the warnings of Naomi Rose and other scientists fall on deaf ears, only to be realized with the death of Dawn Brancheau. Finally he covers the media backlash, the eyewitnesses who come forward to challenge SeaWorld's glossy image, and the groundbreaking OSHA case that
challenges the very idea of keeping killer whales in captivity and may spell the end of having trainers in the water with the ocean's top predators.

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