Running A Restaurant Fd 2E.: Second Edition Paperback – October 14, 2011

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 would recommend this book to anyone considering opening a restaurant of any kind without field experience. The information is very helpful, clear and the authors give many recommendations to follow or consider in every area; market, location, finances, hiring, public relations, marketing, equipment, etc.

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

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.

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 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.

I'm very hopeful reading the rest of this book as I have taken some entrepreneur courses from college to prepare a business plan as one reviewer pointed out; a book cannot cover absolutely everything but I think this is a good start to getting your feet wet.

Perfect book for beginners like myself looking to break into thus industry. It's simple but hits all the required points. Buy it.

Great information

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

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.

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.

I am unsure if I am a dummy.