Vol. VI, No. 5, October/November 2006
Starting a Small Restaurant classic revised
Contemplating opening a restaurant or food operation of some kind? Then you're in luck, because the classic “how to” manual, Starting a Small Restaurant, by Daniel Miller, has undergone a major revision after nearly three decades. It's a must-read for aspiring restaurateurs.
The
1978 classic, Starting a Small Restaurant has undergone a major
revision and is now titled Starting a Small Restaurant, Revised Edition. Daniel
Miller, the author, debunks the myths and extrapolates the realities
of restaurant ownership. The book sets forth everything
necessary to establish and successfully operate a small restaurant, including:
finding the right location; how to create a menu and forecast income;
dealing with equipment auctions and dealers; handling restaurant red
tape and regulations; designing a kitchen for efficiency and safety;
dining room design and decor; step-by-step analysis of preparing and
serving a typical restaurant meal; handling the difficult customer; staffing
and personnel management; getting supplied with the best products and
services; cleanup and maintenance issues; advertising and public relations;
prices and profits (figuring your investment and return); handling restaurant
emergencies; and computer systems that can save time and money.
