Saturday, January 15, 2011

It's January. First Things First for Restaurateurs

I've been looking at the books for those of you that are biting at the bit to open a restaurant. The 2 books I saw on Amazon seemed like they had quite a bit of information, but relative to your plan I don't know. It seemed as though the authors wanted to make sure they touched on everything. However, communication in our society today needs to be to the point and concise. There is no time for fluff and fill.

I've written a book for you with chronological instructions for gathering all the data and information you need for your specific concept and venue. There is no reason for you to waste your time reading about what a coffee shop needs when you are opening a night club. This book, How to Open a Restaurant: Due Diligence, includes the major areas of concern, and instructs you how to gather the specific information and do the specific tasks pertaining to your unique concept. It will become a resource for you and a journal for taking and keeping notes of important information that you can refer to in future endeavours.

I want you to succeed. But you need to do your due diligence before you sign anything like a lease or a loan. This book is not a restaurant management book. This book will help you with what you need to do and know before you open. You are always advised to seek professionals. This book helps you discover which consultants you need for advice and services in order to succeed. Instructions included are:
  1. Concept and Vision
  2. Business Plan
  3. Financing
  4. Site Selection
  5. Key Personnel
  6. Design Team
  7. General Contracting
  8. Equipment Purchasing
  9. Miscellaneous Equipment
  10. Policies and Procedures
  11. Employee Hiring
  12. Employee Training
  13. Grand Opening
Follow the instructions in the book with care, and you will minimize the costly mistakes that could bring a halt to your vision and conversly begin your successful business with confidence.

If you would like a sample from the book or would like to pre-order contact books@nationalrd.com. The book website will be up and running soon for online orders. Bookmark: openarestaurant-duediligence.com.

Here's to 2011 and business success!

6 comments:

Mike said...

I'm very excited about getting a copy of your book to help me open a restaurant. I'd like to pre-order one. Please email me instructions. info@relevantdesignsolutions.

Frank Stocco said...

Send your email address to me at books@nationalrd.com. I will send you a link to order online and a pdf you can print and send with a check if you'd rather do it by snail mail. You can expect to receive a book in a couple of weeks when it's done printing. I'll be posting the book blog page soon.

Let me know in your email what your concept is. I'd be happy to talk to you on the phone too. As you know I am an independent restaurant consultant and designer.

I look forward to hearing from you and sending you the book, How to Open A Restaurant: Due Diligence. I am confident that it will benefit your effort immensly.

Nina said...

Your book sounds very interesting, but more importantly, insightful. I've been thinking for some time of opening a restaurant but want to make sure everything is in order before doing that. It sounds like your book, as opposed to many others, focuses a lot on design, which is something I think is a crucial aspect. But how important do you think it is to create a cohesive concept? Is it essential to have the concept, location, website and even simpler things like possible restaurant menu covers be closely in line?

Frank Stocco said...
This comment has been removed by the author.
Frank Stocco said...

Hi Gina,

Thanks for the comment. Due Diligence does not focus on design. The design instruction is one of thirteen instructions. The design instruction is in depth because you may need several designers for your concept. The first instruction is on Concept and Vision. That is the key. Instructions 2 thru 13 will help you realize your concept and vision within budget and mistake free. We are working on a link for the table of contents. Coming soon.

Frank

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