Starting a Small Restaurant PDF Download
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Author: Daniel Miller
Publisher: Harvard Common Press
ISBN: 9781558322868
Category : Business & Economics
Languages : en
Pages : 264
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Book Description
The classic book on the subject, first published in 1978, is now revised and updated for the 21st century entrepreneur! This book covers it all-from selecting a location and creating a business plan to managing employees and controlling inventory, and everything in between. It's the perfect book for the armchair dreamer or the go-getter who has the energy and capital to make it happen.
Author: Daniel Miller
Publisher: Harvard Common Press
ISBN: 9781558322868
Category : Business & Economics
Languages : en
Pages : 264
Get Book Here
Book Description
The classic book on the subject, first published in 1978, is now revised and updated for the 21st century entrepreneur! This book covers it all-from selecting a location and creating a business plan to managing employees and controlling inventory, and everything in between. It's the perfect book for the armchair dreamer or the go-getter who has the energy and capital to make it happen.
Author: Daniel Miller
Publisher: Harvard Common Press
ISBN: 1558325247
Category : Cooking
Languages : en
Pages : 221
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Book Description
More than 100 new restaurants open "every day" and the truth is, most of them don't make it. This is a fully-updated edition of the classic guide to opening a small restaurant successfully, be it a bistro, diner, inn, cafe, or something fancier. Expert Daniel Miller offers a wealth of information to help would-be restaurateurs decide if the life of a small-business owner is right for them, and if so, how to proceed to get a restaurant up and running. From finding the location to creating a business and finance plan, to hiring and training staff, purchasing equipment, setting up computer programs, developing a menu, and a whole lot more, this is everything you need to know. If you are a burgeoning entrepreneur, or even if you just want to "dream the dream", this practical and engaging book will lead you on your way.
Author: Steve Mariotti
Publisher: Paw Prints
ISBN: 9781439533413
Category : Business resource
Languages : en
Pages : 0
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Book Description
Describes the characteristics of a successful entrepreneur, explains how to start and run a business, and offers tips on costs, investment, market research, and negotiation.
Author: The Staff of Entrepreneur Media
Publisher: Entrepreneur Press
ISBN: 1613083009
Category : Business & Economics
Languages : en
Pages : 507
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Book Description
Tapping into more than 33 years of small business expertise, the staff at Entrepreneur Media takes today’s entrepreneurs beyond opening their doors and through the first three years of ownership. This revised edition features amended chapters on choosing a business, adding partners, getting funded, and managing the business structure and employees, and also includes help understanding the latest tax and healthcare reform information and legalities.
Author: Judith B Harrington
Publisher: Simon and Schuster
ISBN: 1605503150
Category : Business & Economics
Languages : en
Pages : 319
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Book Description
The Everything Start Your Own Business Book, 2nd Edition has everything you need to start your own business-and keep it running in the black. Completely updated and expertly revised by successful businesswoman Judith B. Harrington, this one-stop resource contains new information on: Online business strategy Critical professional associations and organizations Regulatory pitfalls Competitive concepts such as leased employees Being your own boss, head cook, and bottle washer isn't easy-one in three new businesses fail the first year. With this straightforward, no-nonsense reference book, you can make sure your business succeeds. Whether you need help formulating a business plan, finding financing, or running the business once it's off the ground, you'll find it all in The Everything Start Your Own Business Book, 2nd Edition.
Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 1607745593
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Author: Joseph Mancuso
Publisher: Prentice Hall
ISBN:
Category : Business & Economics
Languages : en
Pages : 408
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Book Description
Author: Caitlin Friedman
Publisher: Harper Collins
ISBN: 0062063294
Category : Business & Economics
Languages : en
Pages : 274
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Book Description
Geared toward the unique challenges faced by self-employed businesswomen—and updated for the social media-driven, post-financial crisis world—The Girl's Guide to Starting Your Own Business offers solutions and advice for handling a range of issues, including how to write a business plan, how to secure funding, and how to hire (and fire) employees. Caitlin Friedman and Kimberly Yorio share practical information drawn from their own extensive experience in the public relations, marketing, and consulting fields. Their concise and engaging advice is explained through entertaining tips, lists, and quizzes that speak directly to women who are dreaming of starting, or have already started, their own businesses.
Author: Tom Harris
Publisher: Springer
ISBN: 3319945475
Category : Business & Economics
Languages : en
Pages : 153
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Book Description
This guide for aspiring entrepreneurs provides expert advice on every aspect of launching a new business. It is designed to be of particular value for academics wishing to exploit the commercial value of a new technology or business solution. Inspiring and readable, it shows how to evaluate the strength of a business idea, how to protect inventions, reviews legal steps and responsibilities, shows how to position products in the market, how to create a business plan and raise initial capital. Case studies, exercises and tips demystify the process of starting a business, build confidence and greatly increase the chances of success.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
