Running a Restaurant For Dummies (ePub)
(Sprache: Englisch)
Millions of Americans dream of owning and running their own
restaurant -- because they want to be their own boss, because
their cooking always draws raves, or just because they love food.
Running a Restaurant For Dummies covers every aspect of
getting...
restaurant -- because they want to be their own boss, because
their cooking always draws raves, or just because they love food.
Running a Restaurant For Dummies covers every aspect of
getting...
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Millions of Americans dream of owning and running their own
restaurant -- because they want to be their own boss, because
their cooking always draws raves, or just because they love food.
Running a Restaurant For Dummies covers every aspect of
getting started for wannabe restaurateurs. From setting up a
business plan and finding financing, to designing a menu and dining
room, you'll find all the advice you need to start and run a
successful restaurant.
Even if you don't know anything about cooking or running a
business, you might still have a great idea for a restaurant
-- and this handy guide will show you how to make your dream a
reality. If you already own a restaurant, but want to see it do
better, Running a Restaurant For Dummies offers unbeatable
tips and advice of bringing in hungry customers. From start to
finish, you'll learn everything you need to know to
succeed:
* Put your ideas on paper with a realistic business plan
* Attract investors to help get the business off the ground
* Be totally prepared for your grand opening
* Make sure your business is legal and above board
* Hire and train a great staff
* Develop a delicious menu
If you're looking for expert guidance from people in the
know, then Running a Restaurant For Dummies is the only book
you need. Written by Michael Garvey, co-owner of the famous Oyster
Bar at Grand Central, with help from writer Heather Dismore and
chef Andy Dismore, this book covers all the bases, from balancing
the books to training staff and much more:
* Designing and theme and a concept
* Taking over an existing restaurant or buying into a
franchise
* Stocking and operating a bar
* Working with partners and other investors
* Choose a perfect location
* Hiring and training an excellent staff
* Pricing menu items
* Designing the interior of the restaurant
* Purchasing and managing supplies
* Marketing your restaurant to customers
If you're looking for a new career as a restaurateur, or
you need new ideas for your struggling restaurant, Running a
Restaurant For Dummies offers expert advice in a fun, friendly
format. Packed with practical advice and expert wisdom on every
aspect of the food service business, this guide is all you need to
get cooking.
restaurant -- because they want to be their own boss, because
their cooking always draws raves, or just because they love food.
Running a Restaurant For Dummies covers every aspect of
getting started for wannabe restaurateurs. From setting up a
business plan and finding financing, to designing a menu and dining
room, you'll find all the advice you need to start and run a
successful restaurant.
Even if you don't know anything about cooking or running a
business, you might still have a great idea for a restaurant
-- and this handy guide will show you how to make your dream a
reality. If you already own a restaurant, but want to see it do
better, Running a Restaurant For Dummies offers unbeatable
tips and advice of bringing in hungry customers. From start to
finish, you'll learn everything you need to know to
succeed:
* Put your ideas on paper with a realistic business plan
* Attract investors to help get the business off the ground
* Be totally prepared for your grand opening
* Make sure your business is legal and above board
* Hire and train a great staff
* Develop a delicious menu
If you're looking for expert guidance from people in the
know, then Running a Restaurant For Dummies is the only book
you need. Written by Michael Garvey, co-owner of the famous Oyster
Bar at Grand Central, with help from writer Heather Dismore and
chef Andy Dismore, this book covers all the bases, from balancing
the books to training staff and much more:
* Designing and theme and a concept
* Taking over an existing restaurant or buying into a
franchise
* Stocking and operating a bar
* Working with partners and other investors
* Choose a perfect location
* Hiring and training an excellent staff
* Pricing menu items
* Designing the interior of the restaurant
* Purchasing and managing supplies
* Marketing your restaurant to customers
If you're looking for a new career as a restaurateur, or
you need new ideas for your struggling restaurant, Running a
Restaurant For Dummies offers expert advice in a fun, friendly
format. Packed with practical advice and expert wisdom on every
aspect of the food service business, this guide is all you need to
get cooking.
Autoren-Porträt von Michael Garvey, Heather Heath, Andrew G. Dismore
Michael Garvey was, at one time, an unassuming if notinnocent soul from Brooklyn before he was grabbed by the clutchesof the evil shadow known simply as the restaurant business.Starting as a resort waiter in the Poconos of Pennsylvania, hequickly became smitten by his new work and found himself a genuinemasochist at heart. Garvey delved into other facets of theindustry, from bartending in saloons to waiting in fine diningatmospheres. He also found time to volunteer in the kitchen of theMarist Brothers in Esopus, NY, manufacturing meals for handicappedand underprivileged children and adults. In 1994, he returned toNew York City for some real brutality. He latched on to a smallthree-unit outfit by the name of Mumbles as a manager. After seeingaction in their other locations, Michael landed a job as floormanager at The Oyster Bar in Grand Central Station owned by famedrestaurateur Jerry Brody.The Oyster Bar was a wonderland for the then medium-rare manager.Garvey took advantage of many opportunities including wine cellarstewarding which led to sommelier certification. He was part of themanagement team that rebuilt the institution in 1997 after adevastating fire. In 1998, he was offered the General Managerposition and added President to his titles in 2000. Today, inaddition to running the day-to-day operations in Grand Central,Michael has led efforts to franchise The Oyster Bar concept. Whilewriting this book, he organized the first franchise in Tokyo, halfa world and a culture away. At the time of printing, it issurpassing the franchisee's sales projections by over 100%.Garvey currently resides in Long Beach, NY, with his beautiful (andunderstanding) wife Vicki and their ridiculously cute daughterTorrance.
Heather Heath Dismore is a veteran of both the restaurantand publishing industries. She has published works including suchtitles as "Indian Cooking For Dummies," part of thecompilation Cooking Around the World All-In-One For Dummies, TheParents' Success Guide to
... mehr
Organizing, The Parents'Success Guide to Managing a Household, and Low-Carb DietingFor Dummies, all published by John Wiley and Sons. This is herfifth published work.
A graduate of DePauw University, she succumbed to the restaurantbusiness in Denver, Colorado while applying to law school. Sherapidly rose to management at such regional and national chains asThe Italian Fisherman, Don Pablo's Mexican Kitchen, andRomano's Macaroni Grill. She orchestrated the openings of 15new restaurants and developed the training, procedural, andpurchasing systems t hat were used as the gold standard in numerousconcepts throughout her tenure. She currently lives in Missouriwith her husband, co-author Andrew Dismore, and their daughters whoare her first loves, inspiration, and never-ending source of newmaterial.
Andrew Dismore, one of the catering industry'spremier chefs, joined the foodservice marketing agency Noble &Associates in 2003 after amassing critical success and nationalrecognition as Corporate Executive Chef/General Manager ofChicago's uber-posh Calihan Catering, Inc. In a careerspanning some 15 years, Dismore has amassed an expertise in thecatering field few can rival. His experiences are a study indramatic contrast. He has prepared seated dinners for over 10,000guests, designed highly profitable operations that have fed over200,000 diners in three weeks, overseen the execution of over 2,500events annually, and directed the culinary operations for suchmega-volume events as the Indianapolis 500, The Brickyard 400, TheNCAA Final Four, The RCA Tennis Championships, and FormulaOne.
He has participated in over 20 openings and has independentlydesigned 12 new food service concepts. Yet he has catered intimateevents for many of the world's social, political, andculinary elite.
A graduate of DePauw University, she succumbed to the restaurantbusiness in Denver, Colorado while applying to law school. Sherapidly rose to management at such regional and national chains asThe Italian Fisherman, Don Pablo's Mexican Kitchen, andRomano's Macaroni Grill. She orchestrated the openings of 15new restaurants and developed the training, procedural, andpurchasing systems t hat were used as the gold standard in numerousconcepts throughout her tenure. She currently lives in Missouriwith her husband, co-author Andrew Dismore, and their daughters whoare her first loves, inspiration, and never-ending source of newmaterial.
Andrew Dismore, one of the catering industry'spremier chefs, joined the foodservice marketing agency Noble &Associates in 2003 after amassing critical success and nationalrecognition as Corporate Executive Chef/General Manager ofChicago's uber-posh Calihan Catering, Inc. In a careerspanning some 15 years, Dismore has amassed an expertise in thecatering field few can rival. His experiences are a study indramatic contrast. He has prepared seated dinners for over 10,000guests, designed highly profitable operations that have fed over200,000 diners in three weeks, overseen the execution of over 2,500events annually, and directed the culinary operations for suchmega-volume events as the Indianapolis 500, The Brickyard 400, TheNCAA Final Four, The RCA Tennis Championships, and FormulaOne.
He has participated in over 20 openings and has independentlydesigned 12 new food service concepts. Yet he has catered intimateevents for many of the world's social, political, andculinary elite.
... weniger
Bibliographische Angaben
- Autoren: Michael Garvey , Heather Heath , Andrew G. Dismore
- 2011, 1. Auflage, 384 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1118053192
- ISBN-13: 9781118053195
- Erscheinungsdatum: 16.03.2011
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Sprache:
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