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Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on—the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise® Restaurant Management walks you step by step through each ***ect of opening and managing a restaurant. This guide covers the practical issues you’ll face on a daily basis and offers tips from an experienced restaurateur about the risks and rewards of restaurant management.

Is owning or managing a restaurant right for you? It can be if you have Streetwise® Restaurant Management as your ready reference for creating front-of-house ambience and back-of-house efficiencies.

Learn how to:

·Select the right location for your restaurant

·Develop the menu

·Attain appropriate permits and licenses

·Manage staff

·Market and promote ideas to generate a positive buzz

·Operate more profitably

Evaluate Your Market

·Do you have a concept or menu that stands out?

·Can you live the life of a restaurateur?

·Can you critically evaluate your marketplace?

·Do you know your budget?

Recruit and Retain Staff

·Interviewing and selecting

·Communicating expectati***

·Utilizing motivational tools

·Awarding promoti***

·Adapting appropriate training materials

·Practicing customer service philosophy

·Coping with employee turnover

Know the Cost of Doing Business

·Inventory and food costs

·Fixed/variable payroll

·Benefits

·Employee welfare/education costs

·Seasonal changes

·Tax c***iderati***

·Pricing

Plan Ahead and Get Organized

·Develop your business plan

·Find the right people: lawyers, bookkeepers, insurance brokers

·Create a timeline

·Know your mission

The restaurant business demands creativity and flair, as well as practical know-how. Streetwise® Restaurant Management explains all you need to know to run a successful restaurant—from what to do to how to fix it. Streetwise® Restaurant Management is your one-stop reference to running a restaurant resourcefully.

Acknowledgments

Author's Note

Introduction

Part One Deciding Whether-and How-You Want to Run a Restaurant

Chapter 1 Asking the Hard Questi***

Chapter 2 Making Basic Decisi*** and Conducting Research

Chapter 3 Conducting a Feasibility Study for Your Restaurant Idea

Chapter 4 Organizing Your Restaurant:Going Alone or Partnering Up

Chapter 5 Organizing as a Corporation or Buying a Franchise

Part Two Financing Timing and Desiging Your New Restaurant

Chapter 6 Developing a Misson Statement,Business Plan,and Initial Budget

Chapter 7 Understanding Financial Statements

Chapter 8 Establishing a Time Line for Your Opening

Chapter 9 Determing a Location

Chapter 10 Designing Your Space

Part Three The Nuts and Bolts:Menus,Supplies,and Permits

Chapter 11 Planning Your Menus

Chapter 12 Purchasing Supplies

Chapter 13 Securing Permits

Part Four Staffing Your Restaurant

Chapter 14 Recruiting a Support Staff

Chapter 15 Hiring Employees

Chapter 16 Establishing a Good Work Environment

Chapter 17 Training and Coaching Employees

Chapter 18 Understanding Labor Costs

Part Five Marketing and Promoting Your Restaurant

Chapter 19 Understanding the Basics of Restaurant Marketing

Chapter 20 Advertising Your Restaurant

Chapter 21 Doing Public Relati*** and Promoti***

Part Six Running Your Restaurant Day-to-Day

Chapter 22 Dealing with Unruly Customers

Chapter 23 Creating a Plan for Burglary,Fire,and Other Disasters

Chapter 24 Reducing Employee and Supplier Theft and Othe Losses

Chapter 25 Conducting Inventory

Chapter 26 Finding Additional Sources of Revenue

Appendix A Resources

Appendix B Useful Forms

Appendix C FAQs

Bibliography

Index

John James has a strong track record creating, owning, and operating profitable hospitality businesses in Louisiana, Arkansas, Oklahoma, and Florida. Mr. James has served as Vice President and Senior Director of Operati*** for A&M Food Services. In 19

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