Streetwise Restaurant Management

    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 aspect 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 expectations
·Utilizing motivational tools
·Awarding promotions
·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 considerations
·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.

    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 Operations for A&M Food Services. In 1983, he formed Entertainment Systems of America, Inc., a management and consulting firm serving the restaurant, hospitality, and entertainment industries. Mr. James lives in Bossier City, LA. Dan Baldwin is a full-time professional writer whose books include Sales Prospecting for Dummies and Sell It Now, Sell It Today (both with Tom Hopkins). Mr. Baldwin lives in Phoenix, AZ.

Acknowledgments
Author's Note
Introduction
Part One Deciding Whether-and How-You Want to Run a Restaurant
Chapter 1 Asking the Hard Questions
Chapter 2 Making Basic Decisions 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 Relations and Promotions
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