How To Start and Run Your Own Restaurant

A guide to financing, opening, marketing and running successful restaurants

About this Site

Welcome to the online version of "How To Start and Run Your Own Restaurant". On this site, you can read the full text of "How To Start and Run Your Own Restaurant". This book covers all apects involved in opening a successful restaurant from financing, marketing, designing and equipping to creating the menu, choosing staff and suppliers and the day to day running of the business. You can sign up for our newsletter, or download the PDF version of the ebook from the online store.

About the Author

Carol Godsmark is a restaurant journalist, critic and chef as well as being a restaurant consultant, Good Food Guide inspector and past restaurateur. So she writes from a broad range of personal experience and most importantly helps you to put yourself in your customers' shoes.

Chapter List

Foreword
Running Your Own Restaurant Why Run Your Own Restaurant?; How Suitable Are You?; Seeing Yourself As A Restaurateur;
Choosing Your Restaurant Deciding What Kind Of Restaurant; New Trends In Restaurants;
Location, Design And Legal Requirements Location, Location, Location; Spotting Current Trends; First Steps To Take On The Property Ladder; Franchising A Business; Local Government And Your Business; Scrutinising The Exterior And Interior Of A Property; Kitchen Layout; First Impressions; Licences
Financing Your Business Creating Income; A Business Plan; Forming A Company; Calculating Menu Costings And Prices; Tips For Attracting Finance; Raising Capital And Business Partners/Investors; Working In A Partnership; Capital Expenditure; Next Steps In Finding Funding; Vat; Payr
Running A Safe Business Food Safety Regulations; Food Storage; Food Poisoning And Avoiding Contamination; Staff Hygiene; Environmental Health;
Design And Equipment For Kitchen And Restaurant Design; Is Your Restaurant Functional?; The Hall And Bar; The Restaurant; The Kitchen; China And Tableware; Service;
Marketing Your Business Finding Your Target Market; Choosing Your Restaurant’s Name; Signage; Promotional Material; Advertising; The Media Profile; Critics; The Guides; Business Expansion;
Staffing For The Well-Run Restaurant The Importance Of Service; Finding Staff; Motivation; The Staff Interview; Other Employment Tips; Employing People; Kitchen Hierarchy Terminology Explained; The Kitchen Career; Kitchen And Front Of House Staff Working Together; Dress Code, Smoking, Behavio
Designing Menus The Importance Of The Menu; The Menu: Food Consistency; Creating A Menu; Using First-Rate Produce; What To Cook And Why To Cook It; Menu And Drink Pricing; Create Contented Customers; Menu Writing And Compiling; Special Diets; Instructing Kitchen Staff On
Choosing Suppliers How To Look For Key Suppliers; Kitchen Supplies And Suppliers; What Some Chefs And Restaurateurs Want And Achieve; Sourcing Alternatives; Food For Thought; Quality And Provenance Of Produce; Useful Contacts For Sourcing Produce;
Wine And Other Drinks Getting Wines Right; The Diverse Wine List; Wine And Food; Pricing Wine; Wine Vocabulary; Water, Coffee And Tea; Trading Standards Guidelines For Selling Alcohol;
The Day To Day Running Of Your Restaurant The Daily Pattern; Front Of House; The Kitchen; Why Do It?;
Customer Relations And Being A Customer Customer Satisfaction; Handling Complaints; Promoting Customer Satisfaction; Being A Customer; Top Tips;