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• Foreword
• Running Your Own Restaurant
• Choosing Your Restaurant
• Location, Design And Legal Requi
• Financing Your Business
• Running A Safe Business
• Design And Equipment For Kitchen
• Marketing Your Business
• Staffing For The Well-Run Restau
• Designing Menus
• Choosing Suppliers
• Wine And Other Drinks
• The Day To Day Running Of Your R
• Customer Relations And Being A C

How To Start and Run Your Own Restaurant

• Foreword
• Running Your Own Restaurant
  • Why Run Your Own Restaurant?
  • How Suitable Are You?
  • Seeing Yourself As A Restaurateur
• Choosing Your Restaurant
  • Deciding What Kind Of Restaurant
  • New Trends In Restaurants
• Location, Design And Legal Requirements
  • Location, Location, Location
  • Spotting Current Trends
  • First Steps To Take On The Property Ladder
  • Franchising A Business
  • Local Government And Your Business
  • Scrutinising The Exterior And Interior Of A Property
  • Kitchen Layout
  • First Impressions
  • Licences
  • Music
  • Smoking
  • Complying With Acts
  • Price Marking (Food And Drink On Premises) Order 1979
  • Your Checklist
• Financing Your Business
  • Creating Income
  • A Business Plan
  • Forming A Company
  • Calculating Menu Costings And Prices
  • Tips For Attracting Finance
  • Raising Capital And Business Partners/Investors
  • Working In A Partnership
  • Capital Expenditure
  • Next Steps In Finding Funding
  • Vat
  • Payroll
  • Insurance
  • Credit Cards
  • Legal Tips
  • Business Advice Organisations
• Running A Safe Business
  • Food Safety Regulations
  • Food Storage
  • Food Poisoning And Avoiding Contamination
  • Staff Hygiene
  • Environmental Health
• Design And Equipment For Kitchen And Restaurant
  • Design
  • Is Your Restaurant Functional?
  • The Hall And Bar
  • The Restaurant
  • The Kitchen
  • China And Tableware
  • Service
• Marketing Your Business
  • Finding Your Target Market
  • Choosing Your Restaurant’s Name
  • Signage
  • Promotional Material
  • Advertising
  • The Media Profile
  • Critics
  • The Guides
  • Business Expansion
• Staffing For The Well-Run Restaurant
  • The Importance Of Service
  • Finding Staff
  • Motivation
  • The Staff Interview
  • Other Employment Tips
  • Employing People
  • Kitchen Hierarchy Terminology Explained
  • The Kitchen Career
  • Kitchen And Front Of House Staff Working Together
  • Dress Code, Smoking, Behaviour And Communicating With Customers
  • Management Skills
  • Staff Rotas
• Designing Menus
  • The Importance Of The Menu
  • The Menu: Food Consistency
  • Creating A Menu
  • Using First-Rate Produce
  • What To Cook And Why To Cook It
  • Menu And Drink Pricing
  • Create Contented Customers
  • Menu Writing And Compiling
  • Special Diets
  • Instructing Kitchen Staff On Following Your Recipes
• Choosing Suppliers
  • How To Look For Key Suppliers
  • Kitchen Supplies And Suppliers
  • What Some Chefs And Restaurateurs Want And Achieve
  • Sourcing Alternatives
  • Food For Thought
  • Quality And Provenance Of Produce
  • Useful Contacts For Sourcing Produce
• Wine And Other Drinks
  • Getting Wines Right
  • The Diverse Wine List
  • Wine And Food
  • Pricing Wine
  • Wine Vocabulary
  • Water, Coffee And Tea
  • Trading Standards Guidelines For Selling Alcohol
• The Day To Day Running Of Your Restaurant
  • The Daily Pattern
  • Front Of House
  • The Kitchen
  • Why Do It?
• Customer Relations And Being A Customer
  • Customer Satisfaction
  • Handling Complaints
  • Promoting Customer Satisfaction
  • Being A Customer
  • Top Tips

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