Running A Restaurant Fd 2E.: Second Edition (For Dummies)

This book makes the incredibly terrifying process of planning a restaurant relatively smooth and simple. It covers A LOT and is not boring or confusing at a ll to follow. My only critique is that sometimes I would like it to into more depth about certain steps but I suppose it is purposefully general in an attempt to cover all aspects of restaurateuring.

HEY don't decide to open a joint based on this one book! There's too many outside variables. I just got it as a reference and also to see how our places stack up against this guys views. (Very well thank you!) A good read and worth having on your shelf.

I live in Tokyo, a city that has over 200,000 restaurants and more Michelin stars than any other city in the world. I have never worked in a restaurant but I love eating in them. I have no idea if this book could in fact help me start and run my own establishment. It can't hurt, but I am realistic and since nowhere is more competitive than Tokyo, I won't learn much just by reading a book. If nothing else though, Running A Restaurant For Dummies is a fun and informative look at how a restaurant is in fact operated. It's at least a great "how it's done" book, as opposed to being a "how to do it" book. There's a lot of practical information here. How to price items on your menu, how to decide a theme for your operations, how to schedule your staff, how to design your kitchen, what temperatures to avoid when storing food, etc. One thing that amused me, coming from a financial industry background, is that in banks we talk of front office and back office operations. Front office staff talk to clients, bring in revenue, and make money while back office staff do the support work with accounting, operations, computers, etc. The restaurant business thinks the same way: the places customers can access, i.e. the areas that bring in the money, are called the front of the house, while the support areas, including the kitchen and the pantry, are called the back of the house. A really fun book even if you don't want to open your own restaurant. Vincent Poirier, Tokyo

Made my life super easier , now I know how many moving parts there are to running and setting up a restaurant. A lot of data in one place instead of having to Google it . It's a friendly mentor in a book

Weaker than I thought it would be. Some of the Dummies series are excellent, textbook quality. Some are written at too low a level. This is one of those.

This book was bought for my teenage son who wants to open a restaurant when he gets older. I thought it would be a good starting point for him. The book has quite a bit of useful information.

I have purchased several of these books in the past. Any time that I want to learn in detail something new and how to go about it. The book really is a great learning tool. Highly recommended.

There are so many details in successfully operating a restaurant, so it's not likely that any one book will cover it all. This book is pretty good and covering the most important components of operating successfully. The book is very weak on business plan so I would not buy it for business plan purposes, but it is a good read and it will help you remember all those important details.

Li do 4 stelle invece di 5 perchè è pittosto ripetitivo riprende argomenti già trattati in altri capitoli. Un eccellente libro per chi vuole sapere come funziona un ristorante/pizzeria/fastfood.... Un bellissimo libro che si legge (per chi conosce l'inglese) tutto d'un fiato... Sicuramente un ottimo libro per chi come me vuole conoscere le basi per iniziare un percorso da ristoratore.... Lo consiglio.

This a great book to start with and sets out all the things you need to think about. It also has some great tips and warnings. Great book.

Easy to read and covers a lot of topics. Well organised and laid out

Great information

Easy to read and understand