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White Hutchinson Leisure & Learning Group, Kansas City, MO, USA

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. (www.amazon.com/ gp/ product/ 1558322876/ qid=1040080502/ sr=1-1/ ref=sr_1_1/ 102-4383808-2899341) 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.

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