How to Open and Run a Successful Restaurant

by Christopher Egerton Thomas and Christopher Egerton-Thomas

Book Overview

If you're thinking of opening a restaurant, you have a lot on your plate Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger...

• Format: Paperback
• Language: English
• ISBN: 0471698741
• ISBN13: 9780471698746
• Release Date: October 2005
• Publisher: Wiley
• Length: 222 Pages
• Weight: 0.79 lbs.
• Dimensions: 0.6" x 6.7" x 9.0"

Customer Reviews

For Every Restaurant Start-Up

I found this book got right to the core of starting a restaurant in a logical and easy to understand way. It contains a useful practical approaches to tasks that must be dealt with in a restaurant start-up. It also suggests ways to cope with if not avoid many typical problems, and presents numerous strategies for increasing chances of success. Very good and useful.

Truly hits on every topic necessary.

As a would-be restauranteur with plenty of general business experience and only limited kitchen-time, there were many, many areas where I felt deficient when gauging the scope of my business plans. But "How to Open & Run a Successful Restaurant" not only hit each of those topics, but managed to offer alternatives, incite, history and trivia as well. Thomas offers not only information as regards opening a restaurant, but also outlines the types of personalities often associated with the business and the pitfalls that await the snobby, the paranoid, and the burnt-out. Great tips for decorating inexpensively as well as a few suggestions regarding high-profit menu items punctuate what is, at its most basic, a thorough look at the middle-class restaurant, from foyer to kitchen, from management to staff, and from profit to poor-house.