{"product_id":"running-a-restaurant-for-dummies-paperback-softback-9781119605454","title":"Running a Restaurant For Dummies (Paperback \/ softback) 9781119605454","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eRunning a Restaurant For Dummies\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eMichael Garvey (Author), Andrew G. Dismore (Author), Heather Heath (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119605454, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 2 July 2019\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e400 pages\u003cbr\u003e10.2 x 18.3 x 2.8 cm, 0.522 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eThe easy way to successfully run a profitable restaurant\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMillions of Americans dream of owning and running their own restaurant � because they want to be their own boss, because their cooking always draws raves, or just because they love food. \u003ci\u003eRunning a Restaurant For Dummies\u003c\/i\u003e covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.\u003c\/p\u003e \u003cp\u003eEven if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant � and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, \u003ci\u003eRunning a Restaurant For Dummies\u003c\/i\u003e offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eNew information on designing, re-designing, and equipping a restaurant with all the essentials�from the back of the house to the front of the house\u003c\/li\u003e \u003cli\u003eDetermining whether to rent or buy restaurant property\u003c\/li\u003e \u003cli\u003eUpdated information on setting up a bar and managing the wine list\u003c\/li\u003e \u003cli\u003eProfitable pointers on improving the bottom line\u003c\/li\u003e \u003cli\u003eThe latest and greatest marketing and publicity options in a social-media world\u003c\/li\u003e \u003cli\u003eManaging and retaining key staff\u003c\/li\u003e \u003cli\u003eNew and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eRunning a Restaurant For Dummies\u003c\/i\u003e gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eP.S. If you think this book seems familiar, you�re probably right. The Dummies team updated the cover and design to give the book a fresh feel, but the content is the same as the previous release of Running a Restaurant For Dummies (9781118027929). The book you see here shouldn�t be considered a new or updated product. But if you�re in the mood to learn something new, check out some of our other books. We�re always writing about new topics! \u003c\/i\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003cb\u003e 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAbout This Book 1\u003c\/p\u003e \u003cp\u003eConventions Used in This Book 2\u003c\/p\u003e \u003cp\u003eWhat You’re Not to Read 2\u003c\/p\u003e \u003cp\u003eFoolish Assumptions 3\u003c\/p\u003e \u003cp\u003eHow This Book is Organized 3\u003c\/p\u003e \u003cp\u003ePart 1: Getting Started 3\u003c\/p\u003e \u003cp\u003ePart 2: Putting Your Plan in Motion 3\u003c\/p\u003e \u003cp\u003ePart 3: Preparing to Open the Doors 4\u003c\/p\u003e \u003cp\u003ePart 4: Keeping Your Restaurant Running Smoothly 4\u003c\/p\u003e \u003cp\u003ePart 5: The Part of Tens 4\u003c\/p\u003e \u003cp\u003eIcons Used in This Book 4\u003c\/p\u003e \u003cp\u003eBeyond the Book 5\u003c\/p\u003e \u003cp\u003eWhere to Go from Here 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1: Getting Started\u003c\/b\u003e\u003cb\u003e 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: Grasping the Basics of the Restaurant Business\u003c\/b\u003e\u003cb\u003e 9\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting a Feel for the Restaurant World 10\u003c\/p\u003e \u003cp\u003eLaying the foundation 10\u003c\/p\u003e \u003cp\u003eSetting up shop (with a little help) 11\u003c\/p\u003e \u003cp\u003eWelcoming the world to your restaurant 11\u003c\/p\u003e \u003cp\u003eFinding Out Whether You Have What it Takes 12\u003c\/p\u003e \u003cp\u003eMonitoring your motivations 12\u003c\/p\u003e \u003cp\u003eEvaluating your expectations 13\u003c\/p\u003e \u003cp\u003eTracking key traits of successful restaurateurs 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Deciding What Kind of Restaurant to Run\u003c\/b\u003e\u003cb\u003e 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFiguring Out Where to Start 18\u003c\/p\u003e \u003cp\u003eBuying into a franchise 18\u003c\/p\u003e \u003cp\u003eTaking over an existing restaurant 19\u003c\/p\u003e \u003cp\u003ePartnering up with your current employer 20\u003c\/p\u003e \u003cp\u003eStarting from scratch 21\u003c\/p\u003e \u003cp\u003eChoosing the Right Type of Restaurant 22\u003c\/p\u003e \u003cp\u003eDining in style 22\u003c\/p\u003e \u003cp\u003eKicking back casual 24\u003c\/p\u003e \u003cp\u003ePlacing an order — to go! 24\u003c\/p\u003e \u003cp\u003eSelecting self-service or fast-food 26\u003c\/p\u003e \u003cp\u003eRunning a bar — with or without food 27\u003c\/p\u003e \u003cp\u003eProviding catering and banquet services 27\u003c\/p\u003e \u003cp\u003eCreating Your Concept 29\u003c\/p\u003e \u003cp\u003ePositioning your restaurant for success 30\u003c\/p\u003e \u003cp\u003eIdentifying the emotional connection 31\u003c\/p\u003e \u003cp\u003eCreating a unique selling proposition 31\u003c\/p\u003e \u003cp\u003eUsing consumer insights to develop and test your concept 32\u003c\/p\u003e \u003cp\u003eDeveloping your positioning statement 33\u003c\/p\u003e \u003cp\u003ePutting it All Together 34\u003c\/p\u003e \u003cp\u003eThinking about theme and concept 34\u003c\/p\u003e \u003cp\u003eChoosing a name 35\u003c\/p\u003e \u003cp\u003eCreating a logo 37\u003c\/p\u003e \u003cp\u003eSigning off on signage 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Researching the Marketplace\u003c\/b\u003e\u003cb\u003e 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting Your Mind Right: Profits Matter 42\u003c\/p\u003e \u003cp\u003eExploring the Consumer’s Buying Decision: The Big Why 42\u003c\/p\u003e \u003cp\u003eIdentifying and Analyzing Potential Customers 44\u003c\/p\u003e \u003cp\u003eFiguring out who your customers are: Target segmentation 44\u003c\/p\u003e \u003cp\u003eCreating a profile of your Superfan, or brand hero 45\u003c\/p\u003e \u003cp\u003eFocusing your research 47\u003c\/p\u003e \u003cp\u003eKeeping an Eye on the Enemy 48\u003c\/p\u003e \u003cp\u003eIdentifying your competitors 48\u003c\/p\u003e \u003cp\u003eFiguring out who they think their customers are 49\u003c\/p\u003e \u003cp\u003eReconnaissance: Mystery shopping till you drop 50\u003c\/p\u003e \u003cp\u003eDeveloping and Implementing Your Battle Plan 52\u003c\/p\u003e \u003cp\u003eDoing a competitive analysis 52\u003c\/p\u003e \u003cp\u003eActing on your information 54\u003c\/p\u003e \u003cp\u003eAdjusting to a changing battlefield 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Writing a Business Plan\u003c\/b\u003e\u003cb\u003e 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDon’t Fly Blind: Understanding Why a Business Plan Matters 58\u003c\/p\u003e \u003cp\u003eLaying Out a Business Plan 59\u003c\/p\u003e \u003cp\u003eArticulating the concept and theme 61\u003c\/p\u003e \u003cp\u003eCreating your menu now 61\u003c\/p\u003e \u003cp\u003eAnalyzing your market 62\u003c\/p\u003e \u003cp\u003eIdentifying your target audience 63\u003c\/p\u003e \u003cp\u003eThe Bottom Line: Focusing on Financials 63\u003c\/p\u003e \u003cp\u003eForecasting sales 64\u003c\/p\u003e \u003cp\u003eForecasting expenses 67\u003c\/p\u003e \u003cp\u003eBreaking even 72\u003c\/p\u003e \u003cp\u003eEstimating profits 73\u003c\/p\u003e \u003cp\u003eProjecting cash flow 74\u003c\/p\u003e \u003cp\u003eCreating a balance sheet 74\u003c\/p\u003e \u003cp\u003eSelling Your Plan: The Unwritten Part of Your Business Plan 76\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2: Putting Your Plan in Motion\u003c\/b\u003e\u003cb\u003e 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Show Me the Money! Finding Financing\u003c\/b\u003e\u003cb\u003e 79\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eKnowing How Much Money You Need 79\u003c\/p\u003e \u003cp\u003eCalculating start-up costs 80\u003c\/p\u003e \u003cp\u003eOpening with operating reserve 81\u003c\/p\u003e \u003cp\u003eLooking at How You Can Contribute 81\u003c\/p\u003e \u003cp\u003eWorking with Investors 83\u003c\/p\u003e \u003cp\u003eLooking at types of investors 83\u003c\/p\u003e \u003cp\u003eCompensating your investors 85\u003c\/p\u003e \u003cp\u003eGetting a Loan 87\u003c\/p\u003e \u003cp\u003eVisiting your local bank 87\u003c\/p\u003e \u003cp\u003eFinding government assistance 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Choosing a Location\u003c\/b\u003e\u003cb\u003e 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLooking at the Local Real Estate Market 89\u003c\/p\u003e \u003cp\u003eExamining Location Specifics 90\u003c\/p\u003e \u003cp\u003eConsidering access and visibility 91\u003c\/p\u003e \u003cp\u003ePaying attention to traffic 92\u003c\/p\u003e \u003cp\u003eKnowing which locations to avoid 93\u003c\/p\u003e \u003cp\u003eLooking at other businesses in the area 94\u003c\/p\u003e \u003cp\u003eConsidering security 94\u003c\/p\u003e \u003cp\u003eFactoring In Cost Considerations 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Paying Attention to the Legalities\u003c\/b\u003e\u003cb\u003e 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdentifying the Help You Need 98\u003c\/p\u003e \u003cp\u003eLooking at the roles to fill 98\u003c\/p\u003e \u003cp\u003eSetting Up Shop on Legal Grounds 99\u003c\/p\u003e \u003cp\u003eGoing it alone: Sole proprietorships 100\u003c\/p\u003e \u003cp\u003eTeaming up: Partnerships 100\u003c\/p\u003e \u003cp\u003eAlmost teaming up: Limited partnerships 100\u003c\/p\u003e \u003cp\u003ePlaying it safe: The corporate entity 101\u003c\/p\u003e \u003cp\u003eBlend of three: The LLC 101\u003c\/p\u003e \u003cp\u003eKnowing Your Local Laws 101\u003c\/p\u003e \u003cp\u003eGetting Permits and Licenses 102\u003c\/p\u003e \u003cp\u003eAcquiring a liquor license 103\u003c\/p\u003e \u003cp\u003eHeeding health codes 105\u003c\/p\u003e \u003cp\u003ePaying attention to building codes 106\u003c\/p\u003e \u003cp\u003eConsidering fire codes and capacity 107\u003c\/p\u003e \u003cp\u003eChecking out other permits 107\u003c\/p\u003e \u003cp\u003eTaking up trademarks 108\u003c\/p\u003e \u003cp\u003eBuying the Insurance You Need 109\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3: Preparing to Open the Doors\u003c\/b\u003e\u003cb\u003e 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Creating the All-Important Menu\u003c\/b\u003e\u003cb\u003e 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMaking Some Initial Decisions 114\u003c\/p\u003e \u003cp\u003eMatching your menu to your concept 114\u003c\/p\u003e \u003cp\u003eConsidering customers: Feeding the need with an insights-driven menu 115\u003c\/p\u003e \u003cp\u003eMatching your menu to your kitchen 116\u003c\/p\u003e \u003cp\u003eCutting your chef (if you have one) in on the action 117\u003c\/p\u003e \u003cp\u003eFiguring Out How Much to Charge 118\u003c\/p\u003e \u003cp\u003eDetermining your menu price points 118\u003c\/p\u003e \u003cp\u003eUsing food cost percentage to set prices 119\u003c\/p\u003e \u003cp\u003eCreating dishes and recipes and then costing them 121\u003c\/p\u003e \u003cp\u003eDealing with price fluctuations 122\u003c\/p\u003e \u003cp\u003eMixing your menu to meet an overall percentage goal 123\u003c\/p\u003e \u003cp\u003eDeciding When to Change Your Menu 124\u003c\/p\u003e \u003cp\u003eStaying flexible when you first open 124\u003c\/p\u003e \u003cp\u003eRevisiting your menu later on 125\u003c\/p\u003e \u003cp\u003eOffering specials 126\u003c\/p\u003e \u003cp\u003eHighlighting new news 126\u003c\/p\u003e \u003cp\u003eChoosing Your Menu Format 127\u003c\/p\u003e \u003cp\u003eCounting your main menu options 127\u003c\/p\u003e \u003cp\u003eConsidering additional presentations 130\u003c\/p\u003e \u003cp\u003eSelling the Sizzle: Setting Up a Menu with Sales in Mind 132\u003c\/p\u003e \u003cp\u003eDirecting eyes with menu engineering 132\u003c\/p\u003e \u003cp\u003eGetting people salivating: Considering visual representation on the menu 133\u003c\/p\u003e \u003cp\u003eMoney for ink: Using lingo that sells 134\u003c\/p\u003e \u003cp\u003eValidating Your Menu before You Go Primetime 135\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9: Setting Up the Front of the House\u003c\/b\u003e\u003cb\u003e 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDigging into Design 138\u003c\/p\u003e \u003cp\u003eIdentifying pros who can help 140\u003c\/p\u003e \u003cp\u003eGetting the scoop on potential pros 141\u003c\/p\u003e \u003cp\u003eThinking outside the Box: The Exterior 142\u003c\/p\u003e \u003cp\u003eLaying Out the Interior 144\u003c\/p\u003e \u003cp\u003eAllowing space for the flow 145\u003c\/p\u003e \u003cp\u003eBuilding your floor plan 145\u003c\/p\u003e \u003cp\u003eCreating space to wait 147\u003c\/p\u003e \u003cp\u003eKeeping Service Support Close 148\u003c\/p\u003e \u003cp\u003eWait stations 149\u003c\/p\u003e \u003cp\u003ePoint of sale (POS) stations 150\u003c\/p\u003e \u003cp\u003eTabletop settings 151\u003c\/p\u003e \u003cp\u003eSetting Up a Reservation System 152\u003c\/p\u003e \u003cp\u003eTaking traditional reservations 153\u003c\/p\u003e \u003cp\u003eAccepting online reservations 154\u003c\/p\u003e \u003cp\u003eReviewing Restrooms 155\u003c\/p\u003e \u003cp\u003eProviding public facilities 155\u003c\/p\u003e \u003cp\u003eEarmarking areas for employees 156\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10: Setting Up the Back of the House\u003c\/b\u003e\u003cb\u003e 157\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePlanning a Kitchen with the Menu in Mind 157\u003c\/p\u003e \u003cp\u003eFiguring out what you need to fix the food on your menu 158\u003c\/p\u003e \u003cp\u003eReviewing the basic kitchen stations 159\u003c\/p\u003e \u003cp\u003eTaking control of your prep 164\u003c\/p\u003e \u003cp\u003eLaying out your kitchen 168\u003c\/p\u003e \u003cp\u003eConsidering Your Water Supply: Why Water Quality Matters 170\u003c\/p\u003e \u003cp\u003eAdapting an Existing Kitchen 171\u003c\/p\u003e \u003cp\u003eAcquiring Your Kitchen Equipment 172\u003c\/p\u003e \u003cp\u003eDeciding whether to buy or lease 173\u003c\/p\u003e \u003cp\u003eMoving beyond name-brand equipment 175\u003c\/p\u003e \u003cp\u003eGetting purchasing advice 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11: Setting Up a Bar and Beverage Program\u003c\/b\u003e\u003cb\u003e 177\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSetting Up Your Bar 178\u003c\/p\u003e \u003cp\u003eFiguring out furniture 178\u003c\/p\u003e \u003cp\u003eSelecting equipment 179\u003c\/p\u003e \u003cp\u003eSelecting smallwares 181\u003c\/p\u003e \u003cp\u003eSurveying supplies 183\u003c\/p\u003e \u003cp\u003eKeeping Your Bar Clean 184\u003c\/p\u003e \u003cp\u003eDrawing Drinking Crowds 185\u003c\/p\u003e \u003cp\u003eRunning promotions 185\u003c\/p\u003e \u003cp\u003eProviding entertainment 186\u003c\/p\u003e \u003cp\u003eOffering great bartenders 187\u003c\/p\u003e \u003cp\u003eGet with the (Beverage) Program: Providing Liquid Refreshment 188\u003c\/p\u003e \u003cp\u003eCreating your beverage program 188\u003c\/p\u003e \u003cp\u003eDeveloping a robust nonalcoholic beverage program 189\u003c\/p\u003e \u003cp\u003eBecoming Beer Brainy 190\u003c\/p\u003e \u003cp\u003eWinning with Wine 191\u003c\/p\u003e \u003cp\u003eCreating your list 192\u003c\/p\u003e \u003cp\u003ePricing your wine 194\u003c\/p\u003e \u003cp\u003eStoring your wine 195\u003c\/p\u003e \u003cp\u003eLapping Up Some Liquor Learning 196\u003c\/p\u003e \u003cp\u003ePour size and pricing 196\u003c\/p\u003e \u003cp\u003eLiquor lingo: Understanding cost and quality 197\u003c\/p\u003e \u003cp\u003eServing Alcohol Responsibly 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12: Hiring and Training Your Staff \u003c\/b\u003e\u003cb\u003e201\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDeciding Which Roles Need to Be Filled 201\u003c\/p\u003e \u003cp\u003eManaging your quest for managers 203\u003c\/p\u003e \u003cp\u003eStaffing the kitchen 206\u003c\/p\u003e \u003cp\u003eFilling the front of the house 210\u003c\/p\u003e \u003cp\u003eStaffing the office 213\u003c\/p\u003e \u003cp\u003eFinding the Right People: Placing Ads and Sifting through Résumés 215\u003c\/p\u003e \u003cp\u003eInterviewing the Candidates 216\u003c\/p\u003e \u003cp\u003eRound 1: The meet and greet 217\u003c\/p\u003e \u003cp\u003eRound 2: Comparison shopping 218\u003c\/p\u003e \u003cp\u003eBonus rounds: The inevitable re-staffing 219\u003c\/p\u003e \u003cp\u003eHiring Foreign Nationals 220\u003c\/p\u003e \u003cp\u003eDouble-checking the documents 220\u003c\/p\u003e \u003cp\u003eEvaluating the E-Verify system 220\u003c\/p\u003e \u003cp\u003ePetitioning for an employee 221\u003c\/p\u003e \u003cp\u003eTraining Your Staff 221\u003c\/p\u003e \u003cp\u003eThe employee manual: Identifying your company policies 221\u003c\/p\u003e \u003cp\u003eOperations manuals: Understanding specific job functions 222\u003c\/p\u003e \u003cp\u003eCreating a training schedule 223\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13: Purchasing and Managing Supplies\u003c\/b\u003e\u003cb\u003e 225\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreparing to Stock the Supply Room 225\u003c\/p\u003e \u003cp\u003eListing what you need 226\u003c\/p\u003e \u003cp\u003eConsidering premade items 228\u003c\/p\u003e \u003cp\u003eFinding and Working with Purveyors 228\u003c\/p\u003e \u003cp\u003eFinding and interviewing suppliers 229\u003c\/p\u003e \u003cp\u003eComparing prices, quality, and service 231\u003c\/p\u003e \u003cp\u003eConsidering the size of suppliers 232\u003c\/p\u003e \u003cp\u003eGetting the right quality at the right price 232\u003c\/p\u003e \u003cp\u003eGetting what you ask for the way you ask for it 233\u003c\/p\u003e \u003cp\u003eBuilding an Efficient Inventory System 234\u003c\/p\u003e \u003cp\u003eManaging the inventory 234\u003c\/p\u003e \u003cp\u003eReducing waste 237\u003c\/p\u003e \u003cp\u003eEliminating spoilage 238\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14: Running Your Office\u003c\/b\u003e\u003cb\u003e 241\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDeciding Where to Put Your Office 241\u003c\/p\u003e \u003cp\u003eCreating a Communications Hub 242\u003c\/p\u003e \u003cp\u003eCounting on your computer 242\u003c\/p\u003e \u003cp\u003ePicking up the phone 243\u003c\/p\u003e \u003cp\u003eUsing e-mail and online services 243\u003c\/p\u003e \u003cp\u003eTracking sales with a point-of-sale system 244\u003c\/p\u003e \u003cp\u003eInterfacing your different systems 246\u003c\/p\u003e \u003cp\u003eHardware (the Old-Fashioned Variety) 246\u003c\/p\u003e \u003cp\u003eProcessing Payments 247\u003c\/p\u003e \u003cp\u003eCredit and debit card transactions 248\u003c\/p\u003e \u003cp\u003eGift cards 248\u003c\/p\u003e \u003cp\u003eContactless and proximity payments 250\u003c\/p\u003e \u003cp\u003ePreparing for Payroll 250\u003c\/p\u003e \u003cp\u003eFarming it out or doing it in-house 251\u003c\/p\u003e \u003cp\u003eDeciding on a payroll period 252\u003c\/p\u003e \u003cp\u003eChoosing salaries or hourly wages 252\u003c\/p\u003e \u003cp\u003eChoosing a method of payment 253\u003c\/p\u003e \u003cp\u003eSaving, Storing, and Protecting Your Records 254\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15: Getting the Word Out\u003c\/b\u003e\u003cb\u003e 257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDefining Your Message 258\u003c\/p\u003e \u003cp\u003eFocusing on the consumer and tailoring your message 258\u003c\/p\u003e \u003cp\u003eCommunicating your concept 259\u003c\/p\u003e \u003cp\u003eKeeping up with the competition 259\u003c\/p\u003e \u003cp\u003eGetting tactical 261\u003c\/p\u003e \u003cp\u003eBuilding Public Relations 262\u003c\/p\u003e \u003cp\u003ePlanning for the good and the bad 262\u003c\/p\u003e \u003cp\u003eYour PR campaign: Going it alone 263\u003c\/p\u003e \u003cp\u003eGetting some help with PR 265\u003c\/p\u003e \u003cp\u003eCreating an Advertising Plan 266\u003c\/p\u003e \u003cp\u003eCreating a Compelling Restaurant Website 268\u003c\/p\u003e \u003cp\u003eSounding Off on Social Media 269\u003c\/p\u003e \u003cp\u003eInvestigating your options 270\u003c\/p\u003e \u003cp\u003eResponding to reviews both positive and negative 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4: Keeping Your Restaurant Running Smoothly\u003c\/b\u003e\u003cb\u003e 277\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16: Managing Your Employees\u003c\/b\u003e\u003cb\u003e 279\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSelling Employees on Your (or Their) Restaurant 279\u003c\/p\u003e \u003cp\u003eEducating your employees 280\u003c\/p\u003e \u003cp\u003eMotivating your staff 281\u003c\/p\u003e \u003cp\u003eMaking Staff Schedules 283\u003c\/p\u003e \u003cp\u003eAdding it all up: How many workers you need 283\u003c\/p\u003e \u003cp\u003ePutting names to numbers 285\u003c\/p\u003e \u003cp\u003eSetting Up Policies to Live (or Die) By 287\u003c\/p\u003e \u003cp\u003eScheduling and attendance 287\u003c\/p\u003e \u003cp\u003eSmoking 288\u003c\/p\u003e \u003cp\u003eDrinking or using illegal drugs 289\u003c\/p\u003e \u003cp\u003eUniforms and grooming standards 289\u003c\/p\u003e \u003cp\u003eSocial media policies 290\u003c\/p\u003e \u003cp\u003eDisciplinary measures 292\u003c\/p\u003e \u003cp\u003eOffering Benefits 293\u003c\/p\u003e \u003cp\u003eLooking at health insurance 293\u003c\/p\u003e \u003cp\u003eConsidering other benefits 293\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17: Running a Safe and Clean Restaurant\u003c\/b\u003e\u003cb\u003e 295\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMaking Sure Your Food is Safe 295\u003c\/p\u003e \u003cp\u003eBlaming bacteria and viruses 296\u003c\/p\u003e \u003cp\u003eBattling illness: Time and temperature 297\u003c\/p\u003e \u003cp\u003ePreventing cross-contamination 299\u003c\/p\u003e \u003cp\u003eMonitoring food safety outside the kitchen 299\u003c\/p\u003e \u003cp\u003eMonitoring food safety outside the restaurant 300\u003c\/p\u003e \u003cp\u003eCritical control points: Following HACCP guidelines 301\u003c\/p\u003e \u003cp\u003eStaff education: Picking up food safety tools 301\u003c\/p\u003e \u003cp\u003eImplementing proper hand-washing procedures 302\u003c\/p\u003e \u003cp\u003eKeeping the Restaurant Clean 302\u003c\/p\u003e \u003cp\u003eGetting cleaning supplies 303\u003c\/p\u003e \u003cp\u003eScheduling your cleaning 304\u003c\/p\u003e \u003cp\u003eOpening and closing procedures 309\u003c\/p\u003e \u003cp\u003eTaking Precautions to Protect Your Customers and Staff 310\u003c\/p\u003e \u003cp\u003eFood allergies and other dietary concerns 310\u003c\/p\u003e \u003cp\u003eFirst aid 312\u003c\/p\u003e \u003cp\u003eExits: In the event of an emergency 312\u003c\/p\u003e \u003cp\u003eProviding a Pest-Free Place 313\u003c\/p\u003e \u003cp\u003eHandling the Health Inspection 314\u003c\/p\u003e \u003cp\u003eWhen the inspector arrives 315\u003c\/p\u003e \u003cp\u003eDuring the inspection 315\u003c\/p\u003e \u003cp\u003eAvoiding a bad inspection 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18: Building a Clientele\u003c\/b\u003e\u003cb\u003e 317\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Who Your Customer is 318\u003c\/p\u003e \u003cp\u003eMeeting and Exceeding Expectations 319\u003c\/p\u003e \u003cp\u003eTurning Unsatisfied Guests into Repeat Customers 321\u003c\/p\u003e \u003cp\u003eRecognizing unsatisfied guests 322\u003c\/p\u003e \u003cp\u003eMaking things right 324\u003c\/p\u003e \u003cp\u003eMaking Social Media Work for You 325\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19: Maintaining What You’ve Created\u003c\/b\u003e\u003cb\u003e 327\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEvaluating Financial Performance 328\u003c\/p\u003e \u003cp\u003eDaily business review 328\u003c\/p\u003e \u003cp\u003eIncome statement 330\u003c\/p\u003e \u003cp\u003eCash flow analysis 330\u003c\/p\u003e \u003cp\u003eEvaluating Operations 332\u003c\/p\u003e \u003cp\u003eMenu mix analysis 332\u003c\/p\u003e \u003cp\u003ePurchasing and inventory analysis 335\u003c\/p\u003e \u003cp\u003eEvaluating and Using Feedback 337\u003c\/p\u003e \u003cp\u003ePaying attention to customer feedback 337\u003c\/p\u003e \u003cp\u003eResponding to professional criticism and praise 339\u003c\/p\u003e \u003cp\u003eListening to employee feedback 342\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5: The Part of Tens\u003c\/b\u003e\u003cb\u003e 343\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 20: Ten Myths about Running a Restaurant \u003c\/b\u003e\u003cb\u003e345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRunning a Restaurant is Easy 345\u003c\/p\u003e \u003cp\u003eI’ll Have a Place to Hang Out 346\u003c\/p\u003e \u003cp\u003eI Can Trust My Brother-in-Law 346\u003c\/p\u003e \u003cp\u003eThe Neighbors Will Love Me 347\u003c\/p\u003e \u003cp\u003eI’ve Been to Culinary School, So I’m Ready to Run the Show 347\u003c\/p\u003e \u003cp\u003eI’m Going to Be a Celebrity Chef 347\u003c\/p\u003e \u003cp\u003eMy Chili Rocks, So I Should Open a Place 348\u003c\/p\u003e \u003cp\u003eI Can Cut the Advertising Budget 348\u003c\/p\u003e \u003cp\u003eWraps are Here to Stay 348\u003c\/p\u003e \u003cp\u003eI’ll Be Home for the Holidays 349\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 21: Ten True Restaurant Stories That You Just Couldn’t Make Up\u003c\/b\u003e\u003cb\u003e 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDéjà Vu All Over Again 351\u003c\/p\u003e \u003cp\u003ePriceless 352\u003c\/p\u003e \u003cp\u003eFree Pie Guy 352\u003c\/p\u003e \u003cp\u003eRat-atouille 352\u003c\/p\u003e \u003cp\u003eFrosty the Newbie 353\u003c\/p\u003e \u003cp\u003eDrinks are on Me 353\u003c\/p\u003e \u003cp\u003eYou Like My Tie? 353\u003c\/p\u003e \u003cp\u003eChefs Behaving Badly 354\u003c\/p\u003e \u003cp\u003eRadio Fryer 354\u003c\/p\u003e \u003cp\u003e(Coat) Check, Please! 354\u003c\/p\u003e \u003cp\u003eIndex 355\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"For Dummies","offers":[{"title":"Brand New","offer_id":52458243195160,"sku":"9781119605454","price":14.28,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119605454.jpg?v=1785369999","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/running-a-restaurant-for-dummies-paperback-softback-9781119605454","provider":"Freshly Printed Books","version":"1.0","type":"link"}