Howard Cannon
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Subjects -> Business & Investing -> Industries & Professions -> Hospitality, Travel & Tourism
Subjects -> Business & Investing -> Small Business & Entrepreneurship -> Entrepreneurship
Subjects -> Business & Investing -> General
Customer Reviews:
Total reviews: 3
Average rating: 3.5 of 5
A cornucopia of information 5 out of 5 stars.
28 of 29 people found this review helpful.
This is an incredibly detailed and comprehensive book. The first part delves into the broad knowledge base you'll need to acquire in order to do a good job in your chosen profession. Running a restaurant involves everything from accounting to cooking, dishwashing to equipment repair, and while you'll rely heavily on the advice and aid of professionals, you also need to know as much as possible on your own.
No matter how early in the process you are, you'll find something for you here. Cannon describes business plans for restaurants, site choice, finding investors, hiring staff, managing risks, purchasing your equipment and materials, marketing, and so on. There's even a series of checklists in the appendices describing the things you should have done by certain periods before your restaurant opens.
Whether you want to open a fast-food franchise or a fine dining establishment, this book has plenty of advice for you. It covers all the various restaurant-type options and the issues dealing with each. A large portion of the book deals with the operation of your restaurant, from the kitchen, to the dining room, to hospitality, quality, service, cleanliness, and even the serving of alcohols--whether you're talking fine wines or a bar.
One of the book's strengths is its approach toward finding, keeping and coaching staff. Cannon strongly believes that the restaurant business is all about people--both your customers and staff--and that the best way to do a good job in these areas is to care about people.
Finally the book deals with growing your business, optimizing your profits, and, if things go well enough, deciding when and whether to expand or open a new restaurant.
The appendices include all sorts of calendars, checklists, forms, guidelines, and lists of additional reference materials.
If I planned to open a restaurant I would read this book at least three times and make copious notes. I found myself nodding along frequently, impressed by the common-sense suggestions and Cannon's application of them to the specifics of the restaurant world. The writing style is engaging and interesting, including fascinating stories and entertaining tidbits to keep some very thick reading from becoming boring. Cannon has run many restaurants himself and consulted for many more, and his copious experience certainly shines through.
Editorial Review:
The recipe for a successful restaurant—now revised … In this revised edition, aspiring restaurateurs will find everything they need to know to open a successful restaurant, including choosing a concept and location, creating a business plan, finding the cash, and much more. New content includes information on tips, tip-outs, and reporting for the entire staff, choosing the best POS system, setting up a bar and managing the wine list, and making the bottom line look good long-term.
-Restaurants are a high-risk venture, but starting a bar or restaurant is still one of the most popular new business ventures (Cornell Univ/Mich State)
-Overall industry sales are projected to hit $476 billion for 2005, a 4.9% increase
-The industry employs a workforce of 12.2 million in more than 900,000 restaurants nationwide (National Restaurant Assn.)
