Start and Run a Restaurant
Start and Run a Restaurant by Carol Godsmark is a comprehensive guide published by How To Books in 2010. This 200-page book is designed for both aspiring and novice restaurateurs, as well as those already in the industry looking to enhance their operations. It addresses all aspects of the restaurant business, from initial start-up to establishing a loyal customer base, emphasizing the importance of professionalism, dedication, and creativity.
Readers will find detailed information on essential topics such as business and financial planning, obtaining planning permissions, and designing and equipping a restaurant kitchen. The book also discusses compliance with health standards, marketing strategies, and menu planning, providing practical insights for the day-to-day management of a restaurant. With contributions from experienced restaurateurs, this edition serves as a valuable resource for anyone interested in navigating the complexities of running a successful restaurant.
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This book covers all aspects of the restaurant business – from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business – both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: – Business and financial planning – Getting planning permission – Planning, designing and equipping the kitchen and restaurant – Dealing with environmental health officers and their required standards – Choosing a name, marketing the business and getting into guides – Planning the menu and choosing your suppliers You’ll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs.
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