- ISBN13: 9781558322875
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Product DescriptionMore than 100 new restaurants open *every day* and the truth is, most of them don’t make it. This is a fully-updated edition of the classic guide to opening a small restaurant successfully, be it a bistro, diner, inn, cafe, or something fancier. Expert Daniel Miller offers a wealth of information to help would-be restaurateurs decide if the life of a small-business owner is right for them, and if so, how to proceed to get a restaurant up and running. From fin. . . More >>
Starting a Small Restaurant, Revised Edition
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This book looked like the most comprehensive book for a teenager that is interested in starting and running a restaurant.
Rating: 5 / 5
If you’re thinkg of starting a small restaurant or cafe, wait until you’ve read this book!
Rating: 5 / 5
If you are part of the restaurant biz already then this is a great way to be sure all bases are covered.
If you dont know a thing. . this will help you out alot. be ready for a lot of work with your biz plan!!
this book gets 5 stars (bought book after library rental)
Rating: 5 / 5
Now in a new and substantially revised edition, Starting A Small Restaurant: How To Make Your Dream A Reality by Daniel Miller (co-founder of the Grey Fox Inn, a successful small restaurant in Cambria, California) is an encouraging, informative, and practical guide to opening a successful small restaurant. Informing the reader of many necessities, tactics and strategies involved in opening, maintaining, and publicizing a restaurant, Starting A Small Restaurant is an easy-to-use and comprehensive reference replete with every “must-know” detail of opening and operating a new restaurant business. Starting A Small Restaurant is very strongly recommended for anyone anticipating beginning their own restaurant business no matter their degree of previous experience or expertise.
Rating: 5 / 5
Overall, this is a good book for someone who wants to open up a small restaurant. There are a lot of good tips in the book, but the author does a poor job of going over the financial difficulties that most new owners face. The menu design tips are also poor–the author recommends that a menu list item prices from cheapest to most expensive–which goes against industry advice–this just makes it easier for a customer to find the cheapest thing on your menu. But the nuts and bolts are there. If you’re a small time operator and you want a good overview on how to open up your own restaurant, this is a concise read.
The Publishing Maven
Rating: 4 / 5