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The Complete Idiot's Guide to Starting Your Own Restaurant by Howard Cannon
The Complete Idiot's Guide to Starting Your Own Restaurant by Howard Cannon
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The Complete Idiot's Guide to Starting Your Own Restaurant
by Howard Cannon
🍽️ BUSINESS & CULINARY ENTREPRENEURSHIP
A comprehensive, reality-grounded formula for analyzing, launching, and managing a successful restaurant venture without the need for multiple expensive resources.
Extended Synopsis
In The Complete Idiot's Guide to Starting Your Own Restaurant, industry expert Howard Cannon delivers a crucial "reality check" for future restaurateurs. While the culinary industry is filled with hard-working and optimistic individuals, it remains one of the most fickle and difficult businesses to break into, often because entrepreneurs enter the field for the wrong reasons. This comprehensive guide serves as a practical recipe for success, replacing the need for multiple expensive business textbooks by covering every critical aspect of restaurant management in a single volume.
Cannon takes a highly practical approach to the fundamental business questions that dictate survival: determining initial capital requirements, establishing inventory control, and navigating the complexities of hiring personnel. Crucially, the text provides metrics for self-evaluation, teaching owners how to recognize whether they are failing and need to pull the plug, or succeeding and should prepare for expansion. Featuring insider secrets from chef Mark Miller on kitchen management, this book is an indispensable resource for anyone ready to take the plunge into culinary entrepreneurship.
Author Biography
Howard Cannon is an established authority in restaurant management and culinary entrepreneurship. Known for his candid and practical business advice, Cannon specializes in translating complex operational logistics—from menu curation to financial forecasting—into accessible, actionable strategies for independent restaurant owners. His insights are complemented in this volume by the expertise of chef Mark Miller.
Reader Targeting
- Aspiring Restaurateurs: Individuals seeking a foundational, step-by-step guide to conceptualizing and launching a new dining establishment.
- Small Business Owners: Current culinary entrepreneurs looking for actionable strategies to optimize inventory, manage staff, and analyze financial health.
- Hospitality Management Students: Academics and students requiring a comprehensive overview of the realities of independent restaurant operations.
Accolades & Awards
- Recognized as a premier, all-in-one resource that successfully consolidates multiple aspects of business planning into a single, accessible guide.
- Praised for its grounded "reality check" approach, directly addressing the grueling statistics reported by the National Restaurant Association.
Product Specifications
| ISBN-13: | 9780028641683 |
| ISBN-10: | 002864168X |
| Publisher: | Penguin |
| Format: | Paperback |
| Edition: | First Edition |
| Publication Date: | 2002 |
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