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
Contents:
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
Summary: 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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BOOK BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
SUBJECT REFERENCE 		647.95068 Eg26 2006 (Browse shelf) Available CITU-CL-40052
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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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