How to open and run a successful restaurant /

• Egerton-Thomas, Christopher.

• Restaurant management

• Wiley,

• 0471698741 (pbk.)

• Previous ed.: 1995.
• Includes index.
• 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. -- 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 MONEY. -- START-UP MONEY: HOW TO GET IT. -- Inheritance. -- Savings. -- Bank Loans. -- Small Business Administration. -- Loan Sharks. -- BUSINESS PLAN. -- THE PROS AND CONS OF PARTNERSHIPS. -- Multi-Partner Restaurants. -- Partnership Disasters. -- Con Artists. -- Working and "Sleeping" Partners. -- Friendships. -- Partnership Successes. -- An Ideal Marriage? -- FINANCIAL PLANNING. -- Bills. -- The Go Position. -- Foreclosure. -- BUYING A FRANCHISE. -- CHAPTER 5: EQUIPMENT AND DECOR. -- EQUIPMENT OLD OR INHERITED. -- EQUIPMENT NEW. -- THE WONDERFUL WORLD OF LAUNDRY. -- The Art of a Well-Set Table. -- Laundry Alternatives. -- DECOR. -- DESIGN. -- CHAPTER 6: THE BAR. -- PROS AND CONS. -- FOOD AT THE BAR. -- THE SERVICE BAR. -- STOCKING THE BAR. -- Bar Inventory. -- Cocktails. -- RESTRICTING INVENTORY. -- Beer on Tap. -- Sodas and Mixers. -- LIQUOR CONTROL. -- Types of Liquors. -- Wine. -- THE EFFECTS OF ALCOHOL. -- HELPFUL HINTS FOR BARTENDERS. -- Handling Drunks. -- Turning Away Unwanted Guests. -- Organizing the Bar. -- Dealing with Personal Issues. -- .

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