BookkooB : How to Open and Run a Successful Restaurant, 3rd Edition - Christopher Egerton-Thomas : Compare Book Prices

	title:	How to Open and Run a Successful Restaurant, 3rd Edition
	author:	Christopher Egerton-Thomas
	format:	Paperback
	publisher:	John Wiley & Sons Inc
	released:	November 4, 2005
	isbn:	0471698741
	isbn-13:	9780471698746

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Customer Reviews
An amusing general overview of the industry - Rated This book is really a collection of thoughts and anecdotes by the author, which can be both interesting and hilarious. I would say that the purpose of the book is to give you a flavour of the industry and some suggestions for ways that you can deal with common issues. I certainly wouldn't describe the book as a 'complete guide'. One important point is that this is an American book, despite the price in UK pounds (and double-barrelled surname!). This means that it doesn't cover many of the trickiest issues to do with running a restaurant in the UK - for example: tax, VAT, business rates, rents, leasehold vs. freehold properties, and so on. Additionally, restaurants in the US seem to be run slightly differently to those in the UK and I would expect that some of the comments about how the business is run only really apply to the US. I would really say that for a British reader, the book is not really relevant enough. For a reader from the US, it is probably a valuable resource. Good general overview of restaurant bus. but lack of depth - Rated I am very much interested in the restaurant business and I was looking for a book to give me basic hands-on knowledege and tips on how to run the operations. After having read the book, I don't feel I've made progress in that direction. Therefore I would only recommend it as a first step in your market research to give you a bit of background on the industry. Truly hits on every topic necessary. - Rated As a would-be restauranteur with plenty of general business experience and only limited kitchen-time, there were many, many areas where I felt deficient when gauging the scope of my business plans. But "How to Open & Run a Successful Restaurant" not only hit each of those topics, but managed to offer alternatives, incite, history and trivia as well. Thomas offers not only information as regards opening a restaurant, but also outlines the types of personalities often associated with the business and the pitfalls that await the snobby, the paranoid, and the burnt-out. Great tips for decorating inexpensively as well as a few suggestions regarding high-profit menu items punctuate what is, at its most basic, a thorough look at the middle-class restaurant, from foyer to kitchen, from management to staff, and from profit to poor-house.

Customer Reviews

An amusing general overview of the industry - Rated 3/5
This book is really a collection of thoughts and anecdotes by the author, which can be both interesting and hilarious.

I would say that the purpose of the book is to give you a flavour of the industry and some suggestions for ways that you can deal with common issues. I certainly wouldn't describe the book as a 'complete guide'.

One important point is that this is an American book, despite the price in UK pounds (and double-barrelled surname!). This means that it doesn't cover many of the trickiest issues to do with running a restaurant in the UK - for example: tax, VAT, business rates, rents, leasehold vs. freehold properties, and so on. Additionally, restaurants in the US seem to be run slightly differently to those in the UK and I would expect that some of the comments about how the business is run only really apply to the US. I would really say that for a British reader, the book is not really relevant enough. For a reader from the US, it is probably a valuable resource.

Good general overview of restaurant bus. but lack of depth - Rated 2/5
I am very much interested in the restaurant business and I was looking for a book to give me basic hands-on knowledege and tips on how to run the operations. After having read the book, I don't feel I've made progress in that direction. Therefore I would only recommend it as a first step in your market research to give you a bit of background on the industry.

Truly hits on every topic necessary. - Rated 4/5
As a would-be restauranteur with plenty of general business experience and only limited kitchen-time, there were many, many areas where I felt deficient when gauging the scope of my business plans. But "How to Open & Run a Successful Restaurant" not only hit each of those topics, but managed to offer alternatives, incite, history and trivia as well. Thomas offers not only information as regards opening a restaurant, but also outlines the types of personalities often associated with the business and the pitfalls that await the snobby, the paranoid, and the burnt-out. Great tips for decorating inexpensively as well as a few suggestions regarding high-profit menu items punctuate what is, at its most basic, a thorough look at the middle-class restaurant, from foyer to kitchen, from management to staff, and from profit to poor-house.