By Peter Rainsford

The eating place Start-Up advisor bargains a realistic what-to-do and when-to-do-it plan for buying begun effectively within the eating place company. starting at yr out, the authors take a step by step method of the entire many info of beginning and operating a cafe. Anecdotes and tips of the alternate provide readers a transparent inspiration of what it takes to function profitably for the long run.

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Extra info for The Restaurant Start-Up Guide

Sample text

With annual sales exceeding $300 billion, the food service industry is the largest retail industry in the United States. The industry employs over nine million people in more than 750,000 food service establishments and, on a typical day, almost one-half of all adults are food service patrons. The typical restaurant is really a small business. Consider the following statistics from the National Restaurant Association: Page vii More than nine out of 10 restaurants had fewer than 50 paid employees in 1992.

Why? What would you recommend that I use? What trade associations do you find valuable? What kind of training should I get? What should I provide to employees? Are there any special problems in the restaurant business I should look out for? What do you like best (dislike most) about being in the restaurant business? 1: Sample Questions Attend trade shows. Don't miss this one. Trade shows are a great hot information source. Many of the suppliers and consultants to the industry will be there. The National Restaurant Association trade show is held in Chicago every May, but many state or city restaurant associations hold regional shows annually.

Also, you probably will be working in your restaurant nights and weekends when other people are playing. The result is that your family and social life will suffer. A supportive family and understanding friends go a long way to making your restaurant a success. The emotional ups and downs inherent in a start-up are unexpected and often severe. You'll find that periods of elation and excitement are followed by panic when accounts receivable are slow to turn into cash, or a supplier pulls out, or a weekend snowstorm results in not a single customer.

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