{"product_id":"running-a-restaurant-for-dummies-isbn-9781119605454","title":"Running a Restaurant For Dummies","description":"\u003cp\u003e\u003cb\u003eThe easy way to successfully run a profitable restaurant\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMillions 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. \u003ci\u003eRunning a Restaurant For Dummies\u003c\/i\u003e covers every aspect of getting started for aspiring 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.\u003c\/p\u003e \u003cp\u003eEven 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 get more successful, \u003ci\u003eRunning a Restaurant For Dummies\u003c\/i\u003e offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eNew information on designing, re-designing, and equipping a restaurant with all the essentials�from the back of the house to the front of the house\u003c\/li\u003e \u003cli\u003eDetermining whether to rent or buy restaurant property\u003c\/li\u003e \u003cli\u003eUpdated information on setting up a bar and managing the wine list\u003c\/li\u003e \u003cli\u003eProfitable pointers on improving the bottom line\u003c\/li\u003e \u003cli\u003eThe latest and greatest marketing and publicity options in a social-media world\u003c\/li\u003e \u003cli\u003eManaging and retaining key staff\u003c\/li\u003e \u003cli\u003eNew and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eRunning a Restaurant For Dummies\u003c\/i\u003e gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eP.S. If you think this book seems familiar, you�re probably right. The Dummies team updated the cover and design to give the book a fresh feel, but the content is the same as the previous release of Running a Restaurant For Dummies (9781118027929). The book you see here shouldn�t be considered a new or updated product. But if you�re in the mood to learn something new, check out some of our other books. We�re always writing about new topics! \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003cb\u003e 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAbout This Book 1\u003c\/p\u003e \u003cp\u003eConventions Used in This Book 2\u003c\/p\u003e \u003cp\u003eWhat You’re Not to Read 2\u003c\/p\u003e \u003cp\u003eFoolish Assumptions 3\u003c\/p\u003e \u003cp\u003eHow This Book is Organized 3\u003c\/p\u003e \u003cp\u003ePart 1: Getting Started 3\u003c\/p\u003e \u003cp\u003ePart 2: Putting Your Plan in Motion 3\u003c\/p\u003e \u003cp\u003ePart 3: Preparing to Open the Doors 4\u003c\/p\u003e \u003cp\u003ePart 4: Keeping Your Restaurant Running Smoothly 4\u003c\/p\u003e \u003cp\u003ePart 5: The Part of Tens 4\u003c\/p\u003e \u003cp\u003eIcons Used in This Book 4\u003c\/p\u003e \u003cp\u003eBeyond the Book 5\u003c\/p\u003e \u003cp\u003eWhere to Go from Here 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1: Getting Started\u003c\/b\u003e\u003cb\u003e 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: Grasping the Basics of the Restaurant Business\u003c\/b\u003e\u003cb\u003e 9\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting a Feel for the Restaurant World 10\u003c\/p\u003e \u003cp\u003eLaying the foundation 10\u003c\/p\u003e \u003cp\u003eSetting up shop (with a little help) 11\u003c\/p\u003e \u003cp\u003eWelcoming the world to your restaurant 11\u003c\/p\u003e \u003cp\u003eFinding Out Whether You Have What it Takes 12\u003c\/p\u003e \u003cp\u003eMonitoring your motivations 12\u003c\/p\u003e \u003cp\u003eEvaluating your expectations 13\u003c\/p\u003e \u003cp\u003eTracking key traits of successful restaurateurs 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Deciding What Kind of Restaurant to Run\u003c\/b\u003e\u003cb\u003e 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFiguring Out Where to Start 18\u003c\/p\u003e \u003cp\u003eBuying into a franchise 18\u003c\/p\u003e \u003cp\u003eTaking over an existing restaurant 19\u003c\/p\u003e \u003cp\u003ePartnering up with your current employer 20\u003c\/p\u003e \u003cp\u003eStarting from scratch 21\u003c\/p\u003e \u003cp\u003eChoosing the Right Type of Restaurant 22\u003c\/p\u003e \u003cp\u003eDining in style 22\u003c\/p\u003e \u003cp\u003eKicking back casual 24\u003c\/p\u003e \u003cp\u003ePlacing an order — to go! 24\u003c\/p\u003e \u003cp\u003eSelecting self-service or fast-food 26\u003c\/p\u003e \u003cp\u003eRunning a bar — with or without food 27\u003c\/p\u003e \u003cp\u003eProviding catering and banquet services 27\u003c\/p\u003e \u003cp\u003eCreating Your Concept 29\u003c\/p\u003e \u003cp\u003ePositioning your restaurant for success 30\u003c\/p\u003e \u003cp\u003eIdentifying the emotional connection 31\u003c\/p\u003e \u003cp\u003eCreating a unique selling proposition 31\u003c\/p\u003e \u003cp\u003eUsing consumer insights to develop and test your concept 32\u003c\/p\u003e \u003cp\u003eDeveloping your positioning statement 33\u003c\/p\u003e \u003cp\u003ePutting it All Together 34\u003c\/p\u003e \u003cp\u003eThinking about theme and concept 34\u003c\/p\u003e \u003cp\u003eChoosing a name 35\u003c\/p\u003e \u003cp\u003eCreating a logo 37\u003c\/p\u003e \u003cp\u003eSigning off on signage 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Researching the Marketplace\u003c\/b\u003e\u003cb\u003e 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting Your Mind Right: Profits Matter 42\u003c\/p\u003e \u003cp\u003eExploring the Consumer’s Buying Decision: The Big Why 42\u003c\/p\u003e \u003cp\u003eIdentifying and Analyzing Potential Customers 44\u003c\/p\u003e \u003cp\u003eFiguring out who your customers are: Target segmentation 44\u003c\/p\u003e \u003cp\u003eCreating a profile of your Superfan, or brand hero 45\u003c\/p\u003e \u003cp\u003eFocusing your research 47\u003c\/p\u003e \u003cp\u003eKeeping an Eye on the Enemy 48\u003c\/p\u003e \u003cp\u003eIdentifying your competitors 48\u003c\/p\u003e \u003cp\u003eFiguring out who they think their customers are 49\u003c\/p\u003e \u003cp\u003eReconnaissance: Mystery shopping till you drop 50\u003c\/p\u003e \u003cp\u003eDeveloping and Implementing Your Battle Plan 52\u003c\/p\u003e \u003cp\u003eDoing a competitive analysis 52\u003c\/p\u003e \u003cp\u003eActing on your information 54\u003c\/p\u003e \u003cp\u003eAdjusting to a changing battlefield 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Writing a Business Plan\u003c\/b\u003e\u003cb\u003e 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDon’t Fly Blind: Understanding Why a Business Plan Matters 58\u003c\/p\u003e \u003cp\u003eLaying Out a Business Plan 59\u003c\/p\u003e \u003cp\u003eArticulating the concept and theme 61\u003c\/p\u003e \u003cp\u003eCreating your menu now 61\u003c\/p\u003e \u003cp\u003eAnalyzing your market 62\u003c\/p\u003e \u003cp\u003eIdentifying your target audience 63\u003c\/p\u003e \u003cp\u003eThe Bottom Line: Focusing on Financials 63\u003c\/p\u003e \u003cp\u003eForecasting sales 64\u003c\/p\u003e \u003cp\u003eForecasting expenses 67\u003c\/p\u003e \u003cp\u003eBreaking even 72\u003c\/p\u003e \u003cp\u003eEstimating profits 73\u003c\/p\u003e \u003cp\u003eProjecting cash flow 74\u003c\/p\u003e \u003cp\u003eCreating a balance sheet 74\u003c\/p\u003e \u003cp\u003eSelling Your Plan: The Unwritten Part of Your Business Plan 76\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2: Putting Your Plan in Motion\u003c\/b\u003e\u003cb\u003e 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Show Me the Money! Finding Financing\u003c\/b\u003e\u003cb\u003e 79\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKnowing How Much Money You Need 79\u003c\/p\u003e \u003cp\u003eCalculating start-up costs 80\u003c\/p\u003e \u003cp\u003eOpening with operating reserve 81\u003c\/p\u003e \u003cp\u003eLooking at How You Can Contribute 81\u003c\/p\u003e \u003cp\u003eWorking with Investors 83\u003c\/p\u003e \u003cp\u003eLooking at types of investors 83\u003c\/p\u003e \u003cp\u003eCompensating your investors 85\u003c\/p\u003e \u003cp\u003eGetting a Loan 87\u003c\/p\u003e \u003cp\u003eVisiting your local bank 87\u003c\/p\u003e \u003cp\u003eFinding government assistance 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Choosing a Location\u003c\/b\u003e\u003cb\u003e 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLooking at the Local Real Estate Market 89\u003c\/p\u003e \u003cp\u003eExamining Location Specifics 90\u003c\/p\u003e \u003cp\u003eConsidering access and visibility 91\u003c\/p\u003e \u003cp\u003ePaying attention to traffic 92\u003c\/p\u003e \u003cp\u003eKnowing which locations to avoid 93\u003c\/p\u003e \u003cp\u003eLooking at other businesses in the area 94\u003c\/p\u003e \u003cp\u003eConsidering security 94\u003c\/p\u003e \u003cp\u003eFactoring In Cost Considerations 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Paying Attention to the Legalities\u003c\/b\u003e\u003cb\u003e 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdentifying the Help You Need 98\u003c\/p\u003e \u003cp\u003eLooking at the roles to fill 98\u003c\/p\u003e \u003cp\u003eSetting Up Shop on Legal Grounds 99\u003c\/p\u003e \u003cp\u003eGoing it alone: Sole proprietorships 100\u003c\/p\u003e \u003cp\u003eTeaming up: Partnerships 100\u003c\/p\u003e \u003cp\u003eAlmost teaming up: Limited partnerships 100\u003c\/p\u003e \u003cp\u003ePlaying it safe: The corporate entity 101\u003c\/p\u003e \u003cp\u003eBlend of three: The LLC 101\u003c\/p\u003e \u003cp\u003eKnowing Your Local Laws 101\u003c\/p\u003e \u003cp\u003eGetting Permits and Licenses 102\u003c\/p\u003e \u003cp\u003eAcquiring a liquor license 103\u003c\/p\u003e \u003cp\u003eHeeding health codes 105\u003c\/p\u003e \u003cp\u003ePaying attention to building codes 106\u003c\/p\u003e \u003cp\u003eConsidering fire codes and capacity 107\u003c\/p\u003e \u003cp\u003eChecking out other permits 107\u003c\/p\u003e \u003cp\u003eTaking up trademarks 108\u003c\/p\u003e \u003cp\u003eBuying the Insurance You Need 109\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3: Preparing to Open the Doors\u003c\/b\u003e\u003cb\u003e 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Creating the All-Important Menu\u003c\/b\u003e\u003cb\u003e 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMaking Some Initial Decisions 114\u003c\/p\u003e \u003cp\u003eMatching your menu to your concept 114\u003c\/p\u003e \u003cp\u003eConsidering customers: Feeding the need with an insights-driven menu 115\u003c\/p\u003e \u003cp\u003eMatching your menu to your kitchen 116\u003c\/p\u003e \u003cp\u003eCutting your chef (if you have one) in on the action 117\u003c\/p\u003e \u003cp\u003eFiguring Out How Much to Charge 118\u003c\/p\u003e \u003cp\u003eDetermining your menu price points 118\u003c\/p\u003e \u003cp\u003eUsing food cost percentage to set prices 119\u003c\/p\u003e \u003cp\u003eCreating dishes and recipes and then costing them 121\u003c\/p\u003e \u003cp\u003eDealing with price fluctuations 122\u003c\/p\u003e \u003cp\u003eMixing your menu to meet an overall percentage goal 123\u003c\/p\u003e \u003cp\u003eDeciding When to Change Your Menu 124\u003c\/p\u003e \u003cp\u003eStaying flexible when you first open 124\u003c\/p\u003e \u003cp\u003eRevisiting your menu later on 125\u003c\/p\u003e \u003cp\u003eOffering specials 126\u003c\/p\u003e \u003cp\u003eHighlighting new news 126\u003c\/p\u003e \u003cp\u003eChoosing Your Menu Format 127\u003c\/p\u003e \u003cp\u003eCounting your main menu options 127\u003c\/p\u003e \u003cp\u003eConsidering additional presentations 130\u003c\/p\u003e \u003cp\u003eSelling the Sizzle: Setting Up a Menu with Sales in Mind 132\u003c\/p\u003e \u003cp\u003eDirecting eyes with menu engineering 132\u003c\/p\u003e \u003cp\u003eGetting people salivating: Considering visual representation on the menu 133\u003c\/p\u003e \u003cp\u003eMoney for ink: Using lingo that sells 134\u003c\/p\u003e \u003cp\u003eValidating Your Menu before You Go Primetime 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9: Setting Up the Front of the House\u003c\/b\u003e\u003cb\u003e 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDigging into Design 138\u003c\/p\u003e \u003cp\u003eIdentifying pros who can help 140\u003c\/p\u003e \u003cp\u003eGetting the scoop on potential pros 141\u003c\/p\u003e \u003cp\u003eThinking outside the Box: The Exterior 142\u003c\/p\u003e \u003cp\u003eLaying Out the Interior 144\u003c\/p\u003e \u003cp\u003eAllowing space for the flow 145\u003c\/p\u003e \u003cp\u003eBuilding your floor plan 145\u003c\/p\u003e \u003cp\u003eCreating space to wait 147\u003c\/p\u003e \u003cp\u003eKeeping Service Support Close 148\u003c\/p\u003e \u003cp\u003eWait stations 149\u003c\/p\u003e \u003cp\u003ePoint of sale (POS) stations 150\u003c\/p\u003e \u003cp\u003eTabletop settings 151\u003c\/p\u003e \u003cp\u003eSetting Up a Reservation System 152\u003c\/p\u003e \u003cp\u003eTaking traditional reservations 153\u003c\/p\u003e \u003cp\u003eAccepting online reservations 154\u003c\/p\u003e \u003cp\u003eReviewing Restrooms 155\u003c\/p\u003e \u003cp\u003eProviding public facilities 155\u003c\/p\u003e \u003cp\u003eEarmarking areas for employees 156\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10: Setting Up the Back of the House\u003c\/b\u003e\u003cb\u003e 157\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePlanning a Kitchen with the Menu in Mind 157\u003c\/p\u003e \u003cp\u003eFiguring out what you need to fix the food on your menu 158\u003c\/p\u003e \u003cp\u003eReviewing the basic kitchen stations 159\u003c\/p\u003e \u003cp\u003eTaking control of your prep 164\u003c\/p\u003e \u003cp\u003eLaying out your kitchen 168\u003c\/p\u003e \u003cp\u003eConsidering Your Water Supply: Why Water Quality Matters 170\u003c\/p\u003e \u003cp\u003eAdapting an Existing Kitchen 171\u003c\/p\u003e \u003cp\u003eAcquiring Your Kitchen Equipment 172\u003c\/p\u003e \u003cp\u003eDeciding whether to buy or lease 173\u003c\/p\u003e \u003cp\u003eMoving beyond name-brand equipment 175\u003c\/p\u003e \u003cp\u003eGetting purchasing advice 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11: Setting Up a Bar and Beverage Program\u003c\/b\u003e\u003cb\u003e 177\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSetting Up Your Bar 178\u003c\/p\u003e \u003cp\u003eFiguring out furniture 178\u003c\/p\u003e \u003cp\u003eSelecting equipment 179\u003c\/p\u003e \u003cp\u003eSelecting smallwares 181\u003c\/p\u003e \u003cp\u003eSurveying supplies 183\u003c\/p\u003e \u003cp\u003eKeeping Your Bar Clean 184\u003c\/p\u003e \u003cp\u003eDrawing Drinking Crowds 185\u003c\/p\u003e \u003cp\u003eRunning promotions 185\u003c\/p\u003e \u003cp\u003eProviding entertainment 186\u003c\/p\u003e \u003cp\u003eOffering great bartenders 187\u003c\/p\u003e \u003cp\u003eGet with the (Beverage) Program: Providing Liquid Refreshment 188\u003c\/p\u003e \u003cp\u003eCreating your beverage program 188\u003c\/p\u003e \u003cp\u003eDeveloping a robust nonalcoholic beverage program 189\u003c\/p\u003e \u003cp\u003eBecoming Beer Brainy 190\u003c\/p\u003e \u003cp\u003eWinning with Wine 191\u003c\/p\u003e \u003cp\u003eCreating your list 192\u003c\/p\u003e \u003cp\u003ePricing your wine 194\u003c\/p\u003e \u003cp\u003eStoring your wine 195\u003c\/p\u003e \u003cp\u003eLapping Up Some Liquor Learning 196\u003c\/p\u003e \u003cp\u003ePour size and pricing 196\u003c\/p\u003e \u003cp\u003eLiquor lingo: Understanding cost and quality 197\u003c\/p\u003e \u003cp\u003eServing Alcohol Responsibly 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12: Hiring and Training Your Staff \u003c\/b\u003e\u003cb\u003e201\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDeciding Which Roles Need to Be Filled 201\u003c\/p\u003e \u003cp\u003eManaging your quest for managers 203\u003c\/p\u003e \u003cp\u003eStaffing the kitchen 206\u003c\/p\u003e \u003cp\u003eFilling the front of the house 210\u003c\/p\u003e \u003cp\u003eStaffing the office 213\u003c\/p\u003e \u003cp\u003eFinding the Right People: Placing Ads and Sifting through Résumés 215\u003c\/p\u003e \u003cp\u003eInterviewing the Candidates 216\u003c\/p\u003e \u003cp\u003eRound 1: The meet and greet 217\u003c\/p\u003e \u003cp\u003eRound 2: Comparison shopping 218\u003c\/p\u003e \u003cp\u003eBonus rounds: The inevitable re-staffing 219\u003c\/p\u003e \u003cp\u003eHiring Foreign Nationals 220\u003c\/p\u003e \u003cp\u003eDouble-checking the documents 220\u003c\/p\u003e \u003cp\u003eEvaluating the E-Verify system 220\u003c\/p\u003e \u003cp\u003ePetitioning for an employee 221\u003c\/p\u003e \u003cp\u003eTraining Your Staff 221\u003c\/p\u003e \u003cp\u003eThe employee manual: Identifying your company policies 221\u003c\/p\u003e \u003cp\u003eOperations manuals: Understanding specific job functions 222\u003c\/p\u003e \u003cp\u003eCreating a training schedule 223\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13: Purchasing and Managing Supplies\u003c\/b\u003e\u003cb\u003e 225\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreparing to Stock the Supply Room 225\u003c\/p\u003e \u003cp\u003eListing what you need 226\u003c\/p\u003e \u003cp\u003eConsidering premade items 228\u003c\/p\u003e \u003cp\u003eFinding and Working with Purveyors 228\u003c\/p\u003e \u003cp\u003eFinding and interviewing suppliers 229\u003c\/p\u003e \u003cp\u003eComparing prices, quality, and service 231\u003c\/p\u003e \u003cp\u003eConsidering the size of suppliers 232\u003c\/p\u003e \u003cp\u003eGetting the right quality at the right price 232\u003c\/p\u003e \u003cp\u003eGetting what you ask for the way you ask for it 233\u003c\/p\u003e \u003cp\u003eBuilding an Efficient Inventory System 234\u003c\/p\u003e \u003cp\u003eManaging the inventory 234\u003c\/p\u003e \u003cp\u003eReducing waste 237\u003c\/p\u003e \u003cp\u003eEliminating spoilage 238\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14: Running Your Office\u003c\/b\u003e\u003cb\u003e 241\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDeciding Where to Put Your Office 241\u003c\/p\u003e \u003cp\u003eCreating a Communications Hub 242\u003c\/p\u003e \u003cp\u003eCounting on your computer 242\u003c\/p\u003e \u003cp\u003ePicking up the phone 243\u003c\/p\u003e \u003cp\u003eUsing e-mail and online services 243\u003c\/p\u003e \u003cp\u003eTracking sales with a point-of-sale system 244\u003c\/p\u003e \u003cp\u003eInterfacing your different systems 246\u003c\/p\u003e \u003cp\u003eHardware (the Old-Fashioned Variety) 246\u003c\/p\u003e \u003cp\u003eProcessing Payments 247\u003c\/p\u003e \u003cp\u003eCredit and debit card transactions 248\u003c\/p\u003e \u003cp\u003eGift cards 248\u003c\/p\u003e \u003cp\u003eContactless and proximity payments 250\u003c\/p\u003e \u003cp\u003ePreparing for Payroll 250\u003c\/p\u003e \u003cp\u003eFarming it out or doing it in-house 251\u003c\/p\u003e \u003cp\u003eDeciding on a payroll period 252\u003c\/p\u003e \u003cp\u003eChoosing salaries or hourly wages 252\u003c\/p\u003e \u003cp\u003eChoosing a method of payment 253\u003c\/p\u003e \u003cp\u003eSaving, Storing, and Protecting Your Records 254\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15: Getting the Word Out\u003c\/b\u003e\u003cb\u003e 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDefining Your Message 258\u003c\/p\u003e \u003cp\u003eFocusing on the consumer and tailoring your message 258\u003c\/p\u003e \u003cp\u003eCommunicating your concept 259\u003c\/p\u003e \u003cp\u003eKeeping up with the competition 259\u003c\/p\u003e \u003cp\u003eGetting tactical 261\u003c\/p\u003e \u003cp\u003eBuilding Public Relations 262\u003c\/p\u003e \u003cp\u003ePlanning for the good and the bad 262\u003c\/p\u003e \u003cp\u003eYour PR campaign: Going it alone 263\u003c\/p\u003e \u003cp\u003eGetting some help with PR 265\u003c\/p\u003e \u003cp\u003eCreating an Advertising Plan 266\u003c\/p\u003e \u003cp\u003eCreating a Compelling Restaurant Website 268\u003c\/p\u003e \u003cp\u003eSounding Off on Social Media 269\u003c\/p\u003e \u003cp\u003eInvestigating your options 270\u003c\/p\u003e \u003cp\u003eResponding to reviews both positive and negative 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4: Keeping Your Restaurant Running Smoothly\u003c\/b\u003e\u003cb\u003e 277\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16: Managing Your Employees\u003c\/b\u003e\u003cb\u003e 279\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSelling Employees on Your (or Their) Restaurant 279\u003c\/p\u003e \u003cp\u003eEducating your employees 280\u003c\/p\u003e \u003cp\u003eMotivating your staff 281\u003c\/p\u003e \u003cp\u003eMaking Staff Schedules 283\u003c\/p\u003e \u003cp\u003eAdding it all up: How many workers you need 283\u003c\/p\u003e \u003cp\u003ePutting names to numbers 285\u003c\/p\u003e \u003cp\u003eSetting Up Policies to Live (or Die) By 287\u003c\/p\u003e \u003cp\u003eScheduling and attendance 287\u003c\/p\u003e \u003cp\u003eSmoking 288\u003c\/p\u003e \u003cp\u003eDrinking or using illegal drugs 289\u003c\/p\u003e \u003cp\u003eUniforms and grooming standards 289\u003c\/p\u003e \u003cp\u003eSocial media policies 290\u003c\/p\u003e \u003cp\u003eDisciplinary measures 292\u003c\/p\u003e \u003cp\u003eOffering Benefits 293\u003c\/p\u003e \u003cp\u003eLooking at health insurance 293\u003c\/p\u003e \u003cp\u003eConsidering other benefits 293\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17: Running a Safe and Clean Restaurant\u003c\/b\u003e\u003cb\u003e 295\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMaking Sure Your Food is Safe 295\u003c\/p\u003e \u003cp\u003eBlaming bacteria and viruses 296\u003c\/p\u003e \u003cp\u003eBattling illness: Time and temperature 297\u003c\/p\u003e \u003cp\u003ePreventing cross-contamination 299\u003c\/p\u003e \u003cp\u003eMonitoring food safety outside the kitchen 299\u003c\/p\u003e \u003cp\u003eMonitoring food safety outside the restaurant 300\u003c\/p\u003e \u003cp\u003eCritical control points: Following HACCP guidelines 301\u003c\/p\u003e \u003cp\u003eStaff education: Picking up food safety tools 301\u003c\/p\u003e \u003cp\u003eImplementing proper hand-washing procedures 302\u003c\/p\u003e \u003cp\u003eKeeping the Restaurant Clean 302\u003c\/p\u003e \u003cp\u003eGetting cleaning supplies 303\u003c\/p\u003e \u003cp\u003eScheduling your cleaning 304\u003c\/p\u003e \u003cp\u003eOpening and closing procedures 309\u003c\/p\u003e \u003cp\u003eTaking Precautions to Protect Your Customers and Staff 310\u003c\/p\u003e \u003cp\u003eFood allergies and other dietary concerns 310\u003c\/p\u003e \u003cp\u003eFirst aid 312\u003c\/p\u003e \u003cp\u003eExits: In the event of an emergency 312\u003c\/p\u003e \u003cp\u003eProviding a Pest-Free Place 313\u003c\/p\u003e \u003cp\u003eHandling the Health Inspection 314\u003c\/p\u003e \u003cp\u003eWhen the inspector arrives 315\u003c\/p\u003e \u003cp\u003eDuring the inspection 315\u003c\/p\u003e \u003cp\u003eAvoiding a bad inspection 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18: Building a Clientele\u003c\/b\u003e\u003cb\u003e 317\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Who Your Customer is 318\u003c\/p\u003e \u003cp\u003eMeeting and Exceeding Expectations 319\u003c\/p\u003e \u003cp\u003eTurning Unsatisfied Guests into Repeat Customers 321\u003c\/p\u003e \u003cp\u003eRecognizing unsatisfied guests 322\u003c\/p\u003e \u003cp\u003eMaking things right 324\u003c\/p\u003e \u003cp\u003eMaking Social Media Work for You 325\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19: Maintaining What You’ve Created\u003c\/b\u003e\u003cb\u003e 327\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEvaluating Financial Performance 328\u003c\/p\u003e \u003cp\u003eDaily business review 328\u003c\/p\u003e \u003cp\u003eIncome statement 330\u003c\/p\u003e \u003cp\u003eCash flow analysis 330\u003c\/p\u003e \u003cp\u003eEvaluating Operations 332\u003c\/p\u003e \u003cp\u003eMenu mix analysis 332\u003c\/p\u003e \u003cp\u003ePurchasing and inventory analysis 335\u003c\/p\u003e \u003cp\u003eEvaluating and Using Feedback 337\u003c\/p\u003e \u003cp\u003ePaying attention to customer feedback 337\u003c\/p\u003e \u003cp\u003eResponding to professional criticism and praise 339\u003c\/p\u003e \u003cp\u003eListening to employee feedback 342\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5: The Part of Tens\u003c\/b\u003e\u003cb\u003e 343\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 20: Ten Myths about Running a Restaurant \u003c\/b\u003e\u003cb\u003e345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRunning a Restaurant is Easy 345\u003c\/p\u003e \u003cp\u003eI’ll Have a Place to Hang Out 346\u003c\/p\u003e \u003cp\u003eI Can Trust My Brother-in-Law 346\u003c\/p\u003e \u003cp\u003eThe Neighbors Will Love Me 347\u003c\/p\u003e \u003cp\u003eI’ve Been to Culinary School, So I’m Ready to Run the Show 347\u003c\/p\u003e \u003cp\u003eI’m Going to Be a Celebrity Chef 347\u003c\/p\u003e \u003cp\u003eMy Chili Rocks, So I Should Open a Place 348\u003c\/p\u003e \u003cp\u003eI Can Cut the Advertising Budget 348\u003c\/p\u003e \u003cp\u003eWraps are Here to Stay 348\u003c\/p\u003e \u003cp\u003eI’ll Be Home for the Holidays 349\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 21: Ten True Restaurant Stories That You Just Couldn’t Make Up\u003c\/b\u003e\u003cb\u003e 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDéjà Vu All Over Again 351\u003c\/p\u003e \u003cp\u003ePriceless 352\u003c\/p\u003e \u003cp\u003eFree Pie Guy 352\u003c\/p\u003e \u003cp\u003eRat-atouille 352\u003c\/p\u003e \u003cp\u003eFrosty the Newbie 353\u003c\/p\u003e \u003cp\u003eDrinks are on Me 353\u003c\/p\u003e \u003cp\u003eYou Like My Tie? 353\u003c\/p\u003e \u003cp\u003eChefs Behaving Badly 354\u003c\/p\u003e \u003cp\u003eRadio Fryer 354\u003c\/p\u003e \u003cp\u003e(Coat) Check, Please! 354\u003c\/p\u003e \u003cp\u003eIndex 355\u003c\/p\u003e \t \u003cp\u003e\u003cb\u003eMichael Garvey\u003c\/b\u003e is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. \u003cb\u003eHeather Dismore\u003c\/b\u003e is a professional writer who has extensive experience in the restaurant business. \u003cb\u003eAndrew G. Dismore\u003c\/b\u003e is an award-winning professional chef.   \u003c\/p\u003e\u003cul\u003e \u003cli\u003eFind investors and start-up cash\u003c\/li\u003e \u003cli\u003eDesign a unique menu and manage a wine list\u003c\/li\u003e \u003cli\u003eChoose a great restaurant location\u003c\/li\u003e\t \u003c\/ul\u003e \t \u003cp\u003e\u003cb\u003eStart and run a successful restaurant\u003c\/b\u003e  \u003c\/p\u003e\u003cp\u003eIf you're an aspiring restaurateur, \u003ci\u003eRunning a Restaurant For Dummies\u003c\/i\u003e covers every aspect of getting started, from setting up a business plan to designing a menu and dining room. Get the nitty gritty on choosing the right location, finding financing for your new business, obtaining the right permits and licenses, and legally protecting yourself. Learn how to keep diners coming back, successfully handle customer service situations, and much more. This updated guide helps set the table for long-term success in the restaurant industry. \u003c\/p\u003e\u003cul\u003e \u003cli\u003eThe 411 on franchises\u003c\/li\u003e \u003cli\u003eHow to write an effective  business plan\u003c\/li\u003e \u003cli\u003eCurrent laws and industry   requirements\u003c\/li\u003e \u003cli\u003eTips for using social media to  market your restaurant\u003c\/li\u003e \u003cli\u003eHire, train, and manage staff\u003c\/li\u003e \u003c\/ul\u003e","brand":"For Dummies","offers":[{"title":"Default Title","offer_id":47989975646437,"sku":"NP9781119605454","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119605454.jpg?v=1761786093","url":"https:\/\/k12savings.com\/es\/products\/running-a-restaurant-for-dummies-isbn-9781119605454","provider":"K12savings","version":"1.0","type":"link"}