Chapter 13 in Running a Restaurant for dummies by Daniel H. Shain; Andrew G. Dismore; Heather H. Dismore; Michael GarveyThe easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials--from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
Publication Date: 2011
YouTube clips
Food Cost Control for Independent RestaurantsIf you don't measure it, you can't manage it. When it comes to managing or controlling virtually anything, step one should always involve some type of measurement. Food cost in your restaurant needs to be measured frequently and accurately.
How to Calculate Food Cost PercentageFood cost is one of 3 giant expenses that take a bunch of your margins. If you don't know your food cost or how to manage it, you'll be in big trouble. It is one of the numbers you MUST understand well and tinker around.
Useful Websites
Costing Your Restaurant MenuCreating a menu for your restaurant can be enjoyable experience; it can also be a chore especially when you do not have to the correct tools with which to work. Chefs often liken it to picking out names for a new baby. You can play around with terms and mix the different foods together to see what looks great together.
Counting the Costs : A Guide to Menu & Food CostingFor someone new to the food service industry, pricing food for sale in a cafe or restaurant may appear as simple an equation as: ‘Cost of ingredients’ + ‘An adequate profit margin’.
Recipe CalculatorUse our recipe calculator to help you devise the right quantity, ingredients and costs.
Books in the Library
Basic Hotel and Restaurant Accounting by Raymond CoteToday's business technology and competitive environment demand much more from hospitality accounting texts that just focusing on the traditional methods of accounting. It is imperative that accounting not be treated as a glorified bookkeeping course; merely discussing debits and credits, journalizing and other routine accounting processes is not enough to meet today's business and employer standards.
Publication Date: 2006
Cookery for the Hospitality Industry by G. DodgshunCookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery.
Publication Date: 2011
Foundations of Cost Control by Daniel TrasterCost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.
Publication Date: 2012
Hospitality & Restaurant Marketing by NRAThis book contains learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the Manage First Program from the National Restaurant Association (NRA).
Publication Date: 2012
Hospitality Accounting by NRA"This book focuses on Hospitality Accounting topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives" -- distributor website.
Publication Date: 2012
Hospitality Management by by Lyn Van der WagenThis book provides the foundation knowledge needed for the role of a hospitality manager. This edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level.
Publication Date: 2019
Managerial Accounting for the Hospitality Industry by L. DopsonThough not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly to hospitality management.
Publication Date: 2008
Principles of Food & Beverage Management by NRAThis text focuses on principles of food and beverage management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
Publication Date: 2012
Purchasing by Andrew Feinstein and others.Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
Chapter 9 Sales and Marketing in Principles and Practices of Bar and Beverage Management by
Principles and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.
Chapter 13 in Running a Restaurant for dummies by
The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials--from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
Basic Hotel and Restaurant Accounting by
Today's business technology and competitive environment demand much more from hospitality accounting texts that just focusing on the traditional methods of accounting. It is imperative that accounting not be treated as a glorified bookkeeping course; merely discussing debits and credits, journalizing and other routine accounting processes is not enough to meet today's business and employer standards.
Cookery for the Hospitality Industry by
Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery.
Foundations of Cost Control by
Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.
Hospitality & Restaurant Marketing by
This book contains learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the Manage First Program from the National Restaurant Association (NRA).
Hospitality Accounting by
"This book focuses on Hospitality Accounting topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives" -- distributor website.
Hospitality Management by
This book provides the foundation knowledge needed for the role of a hospitality manager. This edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level.
Managerial Accounting for the Hospitality Industry by
Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly to hospitality management.
Principles of Food & Beverage Management by
This text focuses on principles of food and beverage management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
Purchasing by
Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.