'This book is for every budding restaurateur, who, for some strange reason, insists on reinventing the wheel for lack of better guidance. It provides just the right insights and tips that may prevent one from committing mistakes that are committed all too often. It's a reminder that passion and hobby alone do not a restaurant make.' - Manu Chandra, Chef Partner, The Fatty Bao & Monkey Bar 'Having overseen the launch and operations of flagship restaurants and witnessed the evolution of several other dining establishments, I can say it's one thing to start a restaurant, and another to run it like a charm. What pays off in both stages is preparation -- comprehensive groundwork coupled with a sound grasp of finances, regulations, team-building, infrastructure, aesthetics, and standards of service and technology. Start Up Your Restaurant has it all covered. Priya and Jayanth combine their priceless insights and practical knowledge in this invaluable guide to navigating the unique terrain of the Indian restaurant ecosystem.' - Gautam Anand, Executive Director, ITC Hotels 'I should open a restaurant!'How frequently have you said that? Be it a cafe, a takeaway or a gourmet destination, the food business exerts a magnetic pull that few others do. Whether you are a food enthusiast or an entrepreneur looking for a clever business idea, the restaurant business promises adventure and endless possibilities. But creating that dream restaurant packed with happy people, which also rakes in the money, requires more than just passion - it calls for astute planning and rigorous execution.Choosing a smart ideaFunding and financePicking the perfect locationSetting up the spaceHiring the right peopleGetting licencesWorking with vendors and ensuring quality controlLaunching and marketingPacked with great tips and fun to read, this step-by-step guide from experts Jayanth Narayanan and Priya Bala will help you navigate therestaurant business with ease and efficiency.

"This book covers all aspects of the restaurant business -- from initial startup, to building up a loyal trade and -- crucially -- putting yourself in your customers' shoes."--Cover.

Master the essentials needed to start a restaurant. Features proffesional advice, sample business plan, revenue forecasting, organization tips, financial advice, location selection, leasing tips, negotiation tips, business checklist, and more!

The classic book on the subject, first published in 1978, is now revised and updated for the 21st century entrepreneur! This book covers it all-from selecting a location and creating a business plan to managing employees and controlling inventory, and everything in between. It's the perfect book for the armchair dreamer or the go-getter who has the energy and capital to make it happen.

How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today's pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream. According to Restaraut.org, the industry stands as follows: $799 billion: Restaurant industry sales. 1 million+: Restaurant locations in the United States. 14.7 million: Restaurant industry employees. 1.6 million: New restaurant jobs created by the year 2027. 10%: Restaurant workforce as part of the overall U.S. workforce. 9 in 10: Restaurant managers who started at entry level. 8 in 10: Restaurant owners who started their industry careers in entry-level positions. 9 in 10: Restaurants with fewer than 50 employees. 7 in 10: Restaurants that are single-unit operations. In this book, you will realize why your concept and theme are critical. Factors to include in a business plan. How to start your restaurant, how to grow and how to be successful. It is a detail guide that will guide you through the process. After Reading You Will Know: How To Develop A Concept That Will Fly The WHAT and WHY factors 5 Types Of Restaurants And Their Variations Popular QSR Franchises And Their Costs How And Where To Find A Restaurant To Buy Or Lease What Legal Structure You Will Need For Your Business How To Comply With Uncle Sam Costs To Open A Restaurant Writing The Right Business Plan How To Get A Bank To Finance Your Restaurant How To Find And Hire The Right Staffing Restaurant Menu Development POS System, Accounting And Bookkeeping Marketing Development Grand Opening Steps The Keys To Success Few Important Statistics You Should Know About Appendix - A Full Restaurant Business Plan Is Included Appendix -B A Sample Personal Financial Statement Is Included This is about time you make your longtime dream of opening your own restaurant a reality. It's not as hard as you think. Remember opportunities are being taken by someone every day, waiting another day means you are passing up another opportunity. Good Luck!

Do you dream of starting your own restaurant? Venturing into the restaurant business is the popular choice of many prospective entrepreneurs today. Yet of all the eateries cropping up at a rapid pace, only a few survive! The 3rd Edition includes two new chapters, more articles and several other updates. Discover how to manage risks associated with the business and make well informed choices for your startup. * If you simply wish to get a reality check on the trade, use this book as a primer. * If you are a serious entrepreneur looking to realise your restaurant dream, this book will help you develop a roadmap. * If you are a hospitality student or academician keen to revisit your understanding, this book will serve as a reference source. I have packed in information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower and operational issues. I have shared proven techniques and strategies honed by hospitality professionals over decades, many of which I've used when conceptualizing and developing several food businesses. Whether you are a businessman with no knowledge of restaurants, a practising professional or an industry student, this book will help you avoid painful mistakes and do it right the first time....

Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.