How to open and run a successful restaurant / Christopher Egerton-Thomas.

ISBN:

9780471616818

Title:

Author:

Egerton-Thomas, Christopher.

Personal Author:

Egerton-Thomas, Christopher.

Publication Information:

Brisbane, Qld. : John Wiley & Sons, c1989.

Physical Description:

216 p.

Subject Term:

Restaurant management.

Format:

Books

Publication Date:

1989

Publication Information:

Brisbane, Qld. : John Wiley & Sons, c1989.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
ARC 647.95068 EGE	Archive Collection	1	Archive Collection	Searching... Unknown

This book explains every aspect of operating a small restaurant, from determining the right kind of restaurant to open and its location, to getting start-up capital, selecting equipment and decor, understanding health and safety laws and advertising the business.

Author Notes

Christopher Egerton-Thomas is a restaurateur, caterer, and writer

Introduction	p. xi
Chapter 1 How It All Began	p. 1
A Brief History of the Restaurant Industry	p. 2
The Modern Industry	p. 6
Education	p. 6
Cooking Schools	p. 7
The Risks	p. 9
Reasons for Failure	p. 10
The Theater of Restaurants	p. 13
Who Opens Restaurants, and Why	p. 18
Sacred Monsters	p. 19
The Masochism Factor	p. 22
Thinking Positive-The Fun Side	p. 23
The Casablanca Factor	p. 24
Chapter 2 Location	p. 25
The Importance of Location	p. 26
Mystical Factors	p. 27
Country and Suburban Locations	p. 29
Rent	p. 30
How to Find Premises	p. 30
The Neighborhood	p. 31
Converting Premises	p. 31
Chapter 3 What Kind of Restaurant?	p. 33
What Is the Target Market?	p. 34
Opening Hours	p. 36
Which End of the Market?	p. 36
Theme Restaurants	p. 39
Entertainment	p. 39
Appealing to Different Age Groups	p. 40
Mixed Business	p. 41
Alcohol and Licensing	p. 41
Insurance	p. 43
Taxes	p. 44
Pricing	p. 44
Who Are the Customers?	p. 46
What Do Customers Want?	p. 47
Chapter 4 Raising the Money	p. 51
Start-Up Money: How To Get It	p. 52
Inheritance	p. 52
Savings	p. 53
Bank Loans	p. 53
Small Business Administration	p. 54
Loan Sharks	p. 54
Business Plan	p. 54
The Pros and Cons of Partnerships	p. 55
Multi-Partner Restaurants	p. 56
Partnership Disasters	p. 57
Con Artists	p. 57
Working and "Sleeping" Partners	p. 58
Friendships	p. 58
Partnership Successes	p. 59
An Ideal Marriage?	p. 60
Financial Planning	p. 60
Bills	p. 61
The Go Position	p. 62
Foreclosure	p. 62
Buying a Franchise	p. 64
Chapter 5 Equipment and Decor	p. 67
Equipment-Old or Inherited	p. 68
Equipment-New	p. 69
The Wonderful World of Laundry	p. 70
The Art of a Well-Set Table	p. 71
Laundry Alternatives	p. 71
Decor	p. 72
Design	p. 73
Chapter 6 The Bar	p. 77
Pros and Cons	p. 78
Food at the Bar	p. 79
The Service Bar	p. 80
Stocking the Bar	p. 82
Bar Inventory	p. 83
Cocktails	p. 85
Restricting Inventory	p. 87
Beer on Tap	p. 88
Sodas and Mixers	p. 88
Liquor Control	p. 89
Types of Liquors	p. 90
Wine	p. 92
The Effects of Alcohol	p. 97
Helpful Hints for Bartenders	p. 101
Handling Drunks	p. 101
Turning Away Unwanted Guests	p. 102
Organizing the Bar	p. 103
Dealing with Personal Issues	p. 103
Protecting Against Dangers-of All Sorts	p. 104
Serving the Drinks	p. 105
Chapter 7 The Kitchen	p. 107
Profit Margins	p. 108
Chef Power	p. 109
Kitchen Staff	p. 115
Deciding on the Menu	p. 116
Menu Changes	p. 117
Food Quality	p. 117
Food Sources	p. 119
Phoney Foods	p. 120
Food and Taste	p. 122
Dangers	p. 125
Computers	p. 125
Grocery List	p. 126
Chapter 8 The Dining Room	p. 127
Seating Positions	p. 128
Music	p. 128
Ventilation and Heating	p. 129
Restrooms	p. 130
Cleanliness	p. 131
Menus	p. 131
Verbal Menus	p. 132
Duties of Servers	p. 133
Systems for Servers	p. 133
Helpful Hints for Waiters	p. 135
Keeping Diners Happy	p. 136
Payment	p. 137
Credit Cards	p. 137
Personal House Accounts	p. 138
Tipping	p. 139
To Pool or Not to Pool	p. 139
Tipping Other than the Wait Staff	p. 140
Pros and Cons of Tipping	p. 140
Stealing	p. 141
Chapter 9 Hygiene, Health, and Safety	p. 145
Hygiene Issues	p. 146
Food Contaminants	p. 146
Cleanliness	p. 148
Vermin and Exterminators	p. 149
Health Inspections	p. 149
Garbage and Sanitation	p. 150
Typical Violations	p. 151
Personal Hygiene	p. 152
Health of Restaurant Personnel	p. 153
Alcohol Abuse	p. 153
Overwork	p. 154
Health Hazards	p. 155
Safety	p. 155
Chapter 10 Public Relations	p. 157
Exaggerated Claims	p. 158
The Need to Advertise	p. 159
Placing an Ad	p. 159
Using a Public Relations Firm	p. 160
Celebrity Power	p. 160
Special Deals	p. 161
The Food Critics	p. 162
Reviews and Their Consequences	p. 162
Bribes	p. 164
Dealing With the Public	p. 164
Management Qualities	p. 165
Employee Qualities	p. 166
People Stress (or Combat Fatigue)	p. 166
Greeting	p. 167
Reservations	p. 168
Dress Codes	p. 169
Dressing the Room	p. 170
Avoiding Nasty Situations	p. 171
Robbery	p. 172
Security	p. 173
Chapter 11 Employees	p. 175
Finding Help	p. 176
The Employees' Point of View	p. 178
Drugs	p. 181
Managers	p. 181
Chapter 12 Making Your Decision	p. 183
The "Up" Side	p. 184
The "Down" Side	p. 185
Questions Before Deciding to go into Business	p. 187
Up and Running	p. 188
Appendix I Eating Out for Restaurateurs	p. 189
Appendix II Glossary	p. 193
Wine Terms	p. 193

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Author Notes

Table of Contents