Start & Run a Restaurant Business

This is intended for a global audience.

ISBN: 978-1-55180-632-7

Number of pages: 232

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This book will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so.

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Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers.

  • Learn from stories of successes — and failures
  • Understand the industry and competition
  • Maximize your food savvy

Start and Run a Restaurant Business is a practical guide in “how to” and “how not to” proceed in this volatile business, covering the following:

  • Formulating a business plan
  • Budgeting and financing
  • Choosing a location
  • Designing a menu
  • Creating atmosphere through décor
  • Hiring and managing employees
  • Attracting customers

Start and Run a Restaurant Business will not only help you decide if you have what it takes to prosper as a restaurant owner but will also set you up to do so.

Additional Info

Additional Info

Publication Date Mar 15, 2005
Market Global
PDF Preview Download URL
Edition Second Edition
Pages 232
Size 8¼ x 9¾
ISBN 978-1-55180-632-7
UPC 069635806326
About the CD The CD works with all versions of Microsoft Windows: 95, 98, ME, NT4, 2000, XP, and Vista (Vista installation requires you to have Administrator rights on your computer).

Author Details

Author Details - Brian Cooper, Brian Floody, and Gina McNeill

Brian Cooper spent his life in the hospitality business. He managed restaurants, was an executive for major hotel chains, and as Dean Emeritus of George Brown College’s Hospitality School he created the first worldwide chefs’ competition.

Brian Floody has more than 30 years’ experience as a bar and restaurant owner, operator, consultant, and educator. His consulting company has opened more than 30 restaurants and bars, including several at EXPO ’86 in Vancouver, EXPO ’88 in Brisbane, and EXPO ’92 in Seville.

Gina McNeill has been a restaurant owner and chef, a culinary instructor, a casino hotel catering sales manager, and a freelance food stylist.


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