Starting & Running a Restaurant For Dummies; About the Authors; Authors' Acknowledgements; Contents at a Glance; Table of Contents; Introduction; About This Book; Conventions Used in This Book; Foolish Assumptions; How This Book Is Organized; Icons Used in This Book; Where to Go from Here; Part I: Getting Started; Chapter 1: Grasping the Basics of the Restaurant Business; Getting a Feel for the Restaurant World; Discovering Whether You Have What It Takes; Chapter 2: Getting Everything Done before Your Grand Opening; Working Out How Much Time You Need; T-Minus One Year or More

T-Minus Nine MonthsT-Minus Seven Months; T-Minus Six Months; T-Minus Five Months; T-Minus Four Months; T-Minus Three Months; T-Minus Two Months; T-Minus Six Weeks; T-Minus Thirty Days; T-Minus Ten Days; T-Minus One Week; T-Minus Three Days; T-Minus One Day; Chapter 3: Deciding What Kind of Restaurant to Run; Working Out Where to Start; Choosing the Best Type of Restaurant; Putting It All Together; Chapter 4: Researching the Marketplace; Getting Your Mind Right: Profits Matter; The Buying Decision: The Big Question; Identifying and Analysing Potential Customers; Keeping an Eye on the Enemy

Developing Your Battle PlanRealising that Research Doesn't End After You Open Your Doors; Maintaining Your Competitive Edge; Part II: Putting Your Plan in Motion; Chapter 5: Writing a Business Plan; Don't Fly Blind: Understanding Why a Business Plan Matters; Laying Out a Business Plan; The Bottom Line: Focusing on Finances; Chapter 6: Show Me the Money! Finding Financing; Knowing How Much Money You Need; Looking at How You Can Contribute; Working with Investors; Getting a Loan; Considering Other Ways to Increase Your Liquidity; Chaper 7: Choosing a Location

Looking at the Local Property MarketExamining Location Specifics; Factoring In Cost Considerations; Chapter 8: Paying Attention to the Legalities; Identifying the Help You Need; Setting Up Shop on Legal Grounds; Knowing Your Law; Buying the Insurance You Need; Part III: Preparing to Open the Doors; Chapter 9: Composing a Menu; Making Some Initial Decisions; Cutting Your Chef (If You Have One) In on the Action; Working Out How Much to Charge; Deciding When to Change Your Menu; Laying Out Your Menu; Selling the Hot Spots; Chapter 10: Setting Up the Front of the House; Digging into Design

Thinking Outside the Box - the Exterior Laying Out the Interior; Keeping Service Support Close; Setting Up a Reservation System; Talking toilets; Chapter 11: Setting Up the Back of the House; Planning a Kitchen with the Menu in Mind; Laying Out Your Kitchen; Working with an Existing Kitchen; Acquiring Your Kitchen Equipment; Chapter 12: Setting Up a Bar and Drinks List; Setting Up Your Bar; Keeping Your Bar Clean; Drawing Crowds; Providing Liquid Refreshment; Becoming Beer Brainy; Getting With It about Wine; Serving Alcohol Responsibly; Chapter 13: Employing and Training Your Staff

Finding the Right People