The Business Side of Restaurants
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491_9780985689247
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EARLY REVIEWS:*President of Georgia Restaurant Association Karen Bremer says, Great concise review for current operators, and a must for anyone considering opening a restaurant!*Chef-Owner Doug Turbush of Seed Hospitality Group says, Whether youre opening or currently operating a restaurant business, this book provides sage advice and practical insights into what it takes to run a profitable restaurant, from one of Georgias most respected restaurateurs.*Certified Master Chef Tom Catherall of Lola on 30A says, The leasing advice is priceless, and the money-saving tips are great. I want all of my managers to buy a copy.*Howard, Appell, Publisher, Todays Restaurant, The Food Service Industry Authority says, Finally, a guide to the items needed to open and run a restaurant from the beginning stage to the grand opening. Step by step information with first-hand experiences mixed in. A must-read for new and existing owners. Pick up today!Compared to what it costs to talk to my consultant for an hour, this book is a steal, says early reviewer, WilfordFROM THE FIRST FEW PAGES:Taken from years of hands-on experience from an industry expert and a Georgia Restaurateur of the Year, the author takes you through essential business topics. While the issues are short and to the point, they cover the most crucial part of operating or opening a restaurant. They cover the business side of restaurants. The books goal is for each of the 18 steps to provide the reader with lifelong knowledge within areas that can make them more money in restaurants and in business. There is no better time for this book than there is now. It arrives at a time when every restaurant owner is trying to save their business.The books first part includes steps on contracts like the lease, operating agreements, term sheets, and general contractor. Next, it delves into operational costs, marketing, insurance, and accounting, to the financial reporting and build-out of a restaurant. Wh
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