Restaurant Business Plan: How to Open a Restaurant Startup and Be Profitable Within the First Year

I absolutely enjoyed reading this short book as it gives me a lot of important perspectives I need to consider before I start my first restaurant later, one of my many dreams that I aim to achieve in life. The financial model is explained very clearly; and I was able to clearly understand terms like fixed costs, variable costs, and cost of goods sold and etc. This book even gives you examples to walk you through exercises and example calculations, so that you understand these concepts better and know how to use them better. I also learned a lot from tips regarding how to select the right location. For example, it is really a good advice to walk down the streets to observe what is already working and analyse why some are working and other are not. I also think it offers very sound advice when the book talks about how to conduct your marketing efforts, where it talks about the importance of not overly spending marketing budget early on but, instead, paying attention to the quality of services and foods you are serving - this is one important way to help establish a sustainable restaurant business. These are just a few examples that I really appreciate. I will review this book from time to time to digest the content better. You are also into establishing your own restaurant someday, definitely go grab this book as well;)

This is only 23 pages long and doesn't give you any solid info. No example business plan, no example start-up costs, no example staffing plan, no example operating costs, no info on food prep stations and the like. I'm not in the habit of checking book length before I buy eBooks but I'll start - this is ridiculous.

This book is on the money about the restaurant business the long hours, the first year of sacrifice one has to make. I found this book as a great tool to have in going in the restaurant business. I love the part about the clienteles you'd be serving. And the household income of the restaurant potential customers. We all know the saying location, location, location. The author delve in more detail about finding a great location. The location has a lot to do with the clientele you are attracting, from affluent, to young adult with disposable income. Also he touches base on the setting of the restaurant location from the usage of the facility for patrons and workers. Something I'm sure start up may look over. This book does a wonderful job in preparing to avoid the many pitfalls owning are partnering in a restaurant business. One key factor this book touches on is the hiring of the right chef. I have worked in the restaurant business and have witnessed how the owner and chef have two different visions. This book hit it right on the nail about the importance of choosing a chef with similar vision. No matter how great an establishment is, if the owner and chef cant compromise then conflict arise. The author gives good tips and strategy how to counter this headache. The book lives up to its name it also touches base on hiring staff, marketing, and menu selection.

It's a good summary but it's written like a high school report. The double-spacing and blank pages reduces this booklet from 35 pages to about 25 - almost 1/3 blank pages. Definitely lacking in details - offers no operating financial ratios, etc. I do not recommend this book to anyone .... but the low price may compensate for substance.

Short, Sweet and to the point. This was clearly written as an overview. There is no in depth analysis into any one category of starting a restaurant. It covers key areas in broad strokes. I definitely recommend it as a quick read.

Given the fact that the restaurant industry has a high failure rate, one of the key elements to avoid this if you are considering opening your own restaurant is knowledge. I have found this book, Restaurant Business Plan, to present the road to owning and operating a profitable restaurant extremely informative. I wish I had read this and utilized these training tips years ago when I opened (and closed) my own restaurant. Ideas are first presented on the various ways for you to fund your restaurant and where it should be located. Monthly milestones in terms of customers needed (and food cost calculation) to lead to a profitable first year. I especially enjoyed the chapters on staffing selections and what to look for in hiring a managing chef. Lastly, I found the concepts to assist in marketing a restaurant essential if you want to get diners into the door…and keep them coming back. If you are new to the restaurant business or an experienced restauranteur, I would highly recommend you get a copy of Restaurant Business Plan.

This is a 35 page "booklet" that has huge margins...Seriously, this book has half the words per page (again, all 35 of them) as any other business topic publication. The info inside can be found in 10 minutes of Google searches for free.

really surprised how thing the book is. finished it in less than 20 mins. picked up probably 5 things i didn't think of or didn't find online. not sure it's worth $10. wouldn't regret the purchase if it was $3 or less.

Not quite what I expected. If you want to know a little about the catering world this is a fair start, but you'll need to supplement it with further research.