How to open and run a successful restaurant / Christopher Egerton-Thomas.
By: Egerton-Thomas, Christopher
Publisher: Hoboken, N.J. : John Wiley & Sons, c2006Edition: 3rd edDescription: xv, 222 p. ; 23 cmISBN: 9780471698746 (pbk. : acidfree paper); 0471698741 (pbk. : acidfree paper)Subject(s): Restaurant managementDDC classification: 647.95/068 LOC classification: TX911.3.M27 | E34 2006Online resources: Table of contents only | Publisher description | Contributor biographical information| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 647.95068 Eg26 2006 (Browse shelf) | Available | CITU-CL-40052 |
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| 647.95068 Ah52 2005 Food and beverage services / | 647.95068 B531 2008 Design and layout of foodservice facilities / | 647.95068 D878 2006 The responsible serving of alcoholic beverages : a complete staff training course for bars, restaurants, and caterers / | 647.95068 Eg26 2006 How to open and run a successful restaurant / | 647.95068 F739 2014 Food and beverage service | 647.95068 M61 2007 An introduction to restaurant management : customers, operations, and employees / | 647.95068 M61 2007 An introduction to restaurant management : customers, operations, and employees / |
Includes index.
CHRISTOPHER EGERTON-THOMAS is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has authored four previous books with Wiley, including the Second Edition of this book and How to Manage a Successful Bar, as well as articles that have appeared in Vanity Fair and the New York Times.
CONTENTS
Preface
Introduction
CHAPTER 1 How It All Began
A Brief History of the Restaurant Industry
The Modern Industry
Education
Cooking Schools
The Risks
Reasons for Failure
The Theater of Restaurants
Who Opens Restaurants, and Why
Sacred Monsters
The Masochism Factor
Thinking Positive - The Fun Side
The Casablanca Factor
CHAPTER 2 Location
The Importance of Location
Mystical Factors
Country and Suburban Locations
Rent
How to Find Premises
The Neighborhood
Converting Premises
The Theater of Restaurants
Who Opens Restaurants and Why
CHAPTER 3 What Kind of Restaurant?
What Is the Target Market?
Opening Hours
Which End of the Market?
Theme Restaurants
Entertainment
Appealing to Different Age Groups
Mixed Business
Alcohol and Licensing
Insurance
Taxes
Pricing
Who Are the Customers?
What Do Customers Want?
CHAPTER 4 Raising the Wind
Start-Up Money: How to Get It?
Inheritance
Savings
Bank Loans
Business Plan
Small Business Administration
Loan Sharks
The Pros and Cons of Partnerships
Multi-Rartner Restaurants
Partnership Disasters
Con Artists
Working and "Sleeping" Partners
Friendships
Partnership Successes
An Ideal Marriage?
Financial Planning
Bills
The "Go"Position
Foreclosure
Franchises
CHAPTER 5 Equipment and Decor
Equipment-Old or Inherited
Equipment-New
The Wonderful World of Laundry
Laundry Alternatives
Decor
Design
CHAPTER 6 The Bar
Pros and Cons
Food at the Bar
The Service Bar
Suppliers
Bar Inventory
Cocktails
Restricting Inventory
Beer onTap
Sodas and mixers
Liquor Control
Types of Liquors
Wine
Selling Wine
The Effects of Alcohol
Helpful Hints for Bartenders
CHAPTER 7 The Kitchen
Profit Margins
Chef Power
Kitchen Staff
Deciding on the Menu
Menu Changes
Food Quality
Food Sources
Phoney Foods
Food and Taste
Dangers
Computers
Grocery List
CHAPTER 8 The Dining Room
Seating Positions
Music
Ventilation and Heating
Restrooms
Cleanliness
Menus
Verbal Menus
Duties of Servers
Systems for Servers
Helpful Hints for Waiters
Keeping Diners Happy
Payment
Credit Cards
Personal House Accounts
Tipping
Pros and Cons of Tipping
Stealing
CHAPTER 9 Hygiene, Health, and Safety
Poison Sources
Cleanliness
Vermin and Exterminators
Health Inspectors
Garbage and Sanitation
Typical Violations
Personal Hygiene
Alcohol Abuse
Overwork
Health Hazards
Safety
CHAPTER 10 Public Relations
Exaggerated Claims
The Need to Advertise
Publicity
Celebrity Power
Special Deals
The Food Critics
Reviews and their Consequences
Bribes
Dealing with the Public
Management Qualities
Employee Qualities
People Stress or Combat Fatigue
Greeting
Reservations
No Reservations
Dress Codes
Dressing the Room
Avoiding Nasty Situations
Stick-up
Security
CHAPTER 11 Employees
Finding Help
The Employees' Point of View
Drugs
Managers
CHAPTER 12 Making Your Decision
The "Up" Side
The "Down" Side
Questions before Deciding to Go into Business
Up and Running
Appendix I Education for the Restaurant Industry
Programs in Hotel, Restaurant, and Institutional Management
Appendix II Eating Out for Restaurateurs
Wine Terms
Menu Vocabulary
Appendix III Glossary
Wine Terms
Menu Vocabulary
Index
The new, updated edition of the successful book on restaurant development
This practical guide covers every critical aspect of starting and running a successful restaurant-from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff. This Third Edition features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training. Readers will enjoy the author's bouquet of anecdotes and restaurant lore from around the world, which is as entertaining as it is instructive.
Christopher Egerton-Thomas (East Sussex, UK) is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has written five previous books as well as articles that have appeared in Vanity Fair and the New York Times.
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