A complete how-to guide with ALL you need to know to open and run a successful restaurant.
Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant.
This restaurant success guide provides vital information on how to protect the significant investment—sometimes ranging from $250,000 to $425,000—that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right.
Get guidance from a restaurant owner’s handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide
Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.
By:
Michael Politz
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Dimensions:
Height: 231mm,
Width: 160mm,
Spine: 23mm
Weight: 386g
ISBN: 9781119668961
ISBN 10: 1119668964
Pages: 208
Publication Date: 12 June 2020
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Introduction: Why You Need This Book xi The Most Important Thing to Remember My Start as an Entrepreneur Restaurateur as Entrepreneura Reality Check for Your Dreams 1 Recipe for Success 1 Soul Searching: Is Food and Beverage Part of Your DNA? Like an Onion: Cut Through the Layers Facing the Critics, Doubters, and Naysayers Only You Can Make Your Dreams Come True Opening a Restaurant Makes Me Warm and Fuzzy The One Ingredient to Use Sparingly—Ego But My Mom Likes My Recipe How Do I Become a Great Chef or Restaurateur Above the Others? I Need a Shoulder to Cry On Show Me the Money Money is Great, but the Value of Other Things is Bigger and Better Can You Change With the Times? Are You Ready to Begin? 2 Taking Those First Steps 19 Cuisine: What Do You Want to Feed Your Customers? What Do You Need Before Looking for the Right Location? Just Because It is Open Doesn’t Mean Customers Will Come Finding a Restaurant Location is Like Finding Your Home Do Not Sign Anything Yet Now the List is Getting Shorter Competition—What They Are Doing Right and Wrong That Costs Extra? What About Investors? What About Borrowing Money? I Am Ready to Sign My Name ... Final Thought 3 Red Tape 41 See Your Name . . . on Many Legal Docs The Health Department is Your Friend The Final Decision—Location—Is Approaching Ready for a Drink? Protection Equals Insurance Music Can Add to Appetites and Legal Problems What’s Your Sign? Selling Merch and Offering Entertainment This is a Special Time 4 The Dream Becomes Reality 53 Put a Signature on It I Now Pronounce You Restaurant and Restaurateur Pleasing to the Eye and Appetite Beauty is in the Eye of the Beholder and License Holder A Menu is More Than a List Tempt the Appetite with the Menu Dress to Tempt Those Taste Buds How to Take an Order Everyone Has an Opinion Walking Through the Fire See Your Vision 5 Your Restaurant is a Stage 73 Now Create That Vision as a Reality The Auditions Training Your Staff Delete the Word “Versus”! Why Would Anyone Want to Leave Me? In the End 6 The Main Course 89 This is Not a Trip to the Grocery Store Living Off the Land A Well-Stocked Pantry Good Flavor Can Be Worth the Extra Expense Be Consistent with Every Dish Every Time Never Leave Your Shelves Empty Time to Start Rehearsing How Much is Too Much? Use One Meal to Market the Next Meal Pour Me Another One Dress Rehearsal 7 Learn From Reviews and Opinions 107 The “F” Word Don’t Take It Personally Make a Note of What Customers Like Embracing 1- to 5-Star Ratings The Power of Turning a Negative Around There Are Times You Should Ask for Help Only Good Things to Say Don’t Believe the Hype The Chef Who Set the Bar on Class Time for You to Shine 8 Getting the Word Out that You’re Open for Business 117 The Big Reveal: Who Should You Invite to Your Restaurant? Putting Your Restaurant’s Name Out There through Social Media and the Media Money Can Buy You Love for Your Restaurant Mention My Restaurant’s Name, Please Answering the Final Question 9 So You Have $25,000 to Spend 139 The Answer is . . . Where Should I Buy My Food? Build It, but Will Customers Come? Considering Other Types of Restaurants $25,000 10 Persevering Through the Tough Times 153 Develop a Thick Skin Are You Dreaming of Expanding? The Space Next Door Just Opened Up If There Are Problems, Don’t Close, Scale Down It Really is a Roller Coaster Ride Final Thoughts 165 Would I Like to Write a Book? Now It is Up to You Acknowledgments 169 About the Author 173 Index 175
MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry. Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine's Top Forty Executives Under 40.
