Running a Restaurant for Dummies

By: Michael Garvey, Heather Dismore, Andrew G. Dismore

Narrated by: Shawn Compton

The easy way to successfully run a profitable restaurant.

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 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.

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 get more successful, Running a Restaurant for Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.

Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.

©2011 John Wiley & Sons, Inc. (P)2019 Tantor

DECENT OVERVIEW

This came across as a suggestion and figured I would give it a listen. I have been a chef since 1999 and opened my first of three restaurants in 2006 just for a little background. This book is humorous and fairly on point. While a disagree with a few items overall this is an excellent start for someone who has either never been in the industry (which I suggest at least getting your hands dirty before jumping in to the industry) or someone who has only been a frontline worker. For someone that has experience it will be a fun listen in general.

Pretty thorough

Seems like good reference material. If you can internalize and implement every point made in this book, you'd probably be off to a good start. Some of the advice may only apply to certain kinds of restaurants (the book seems to focus on slightly "higher end" restaurants), but most of the fundamentals presented would apply to many restaurants.

Probably not the best book to just read/through, and it'd be better consumed as needed, but overall good quality and worth the time.