How to Open and Run a Successful Restaurant

I found this book got right to the core of starting a restaurant in a logical and easy to understand way. It contains a useful practical approaches to tasks that must be dealt with in a restaurant start-up. It also suggests ways to cope with if not avoid many typical problems, and presents numerous strategies for increasing chances of success. Very good and useful.

As a would-be restauranteur with plenty of general business experience and only limited kitchen-time, there were many, many areas where I felt deficient when gauging the scope of my business plans. But "How to Open & Run a Successful Restaurant" not only hit each of those topics, but managed to offer alternatives, incite, history and trivia as well. Thomas offers not only information as regards opening a restaurant, but also outlines the types of personalities often associated with the business and the pitfalls that await the snobby, the paranoid, and the burnt-out. Great tips for decorating inexpensively as well as a few suggestions regarding high-profit menu items punctuate what is, at its most basic, a thorough look at the middle-class restaurant, from foyer to kitchen, from management to staff, and from profit to poor-house.