Happy 2011! This is a good time to start your due diligence toward starting your own business, or opening a second location. I have a book just for those that want to get into the foodservice business, or even people who are already in it. The book How To Open a Restaurant: Due Diligence is in publishing right now and I hope it's ready by the end of the month. To order or find out more you can go to openarestaurant-duediligence.com.
Read an excerpt from the book...
"There has never been a book in the foodservice industry that focuses solely on the expertise needed to open a restaurant. All the published books and manuals focus on restaurant and foodservice management. This manual is designed to provide a detailed guide to opening your restaurant within a required and realistic pre-opening budget. Realizing your concept and vision will save countless thousands of dollars in every aspect of opening your foodservice facility. There are statistics available that indicate the success and failure rate of foodservice facilities. These statistics do not tell you why restaurants fail, only that an unacceptable number do fail. So what does the general public and banking institution assume? They assume that restaurant failure is due to mismanagement and a lack of expertise. In some cases that is true. However, in most cases, the fate is sealed the day the restaurateur is fully committed to open a restaurant or foodservice facility.
The first question a venture capitalist or lending institution will ask you is, “What is your culinary background and are you qualified to manage a restaurant?” I am sure your answer will be a resounding “yes” and I am sure you will be able to back that up with documentation of exceptional qualifications. My question is, “Are you qualified to open a restaurant?” There are many great chefs and restaurant managers who have failed due to what happens before the restaurant opens. Was the restaurant mismanaged? Absolutely not. Think about it. Have you ever seen a restaurant close and wonder why because they were always so busy? It happens all the time. Most likely they were under-capitalized—even tens of thousands of dollars in the red, the day they opened.
The main reason so many restaurants fail is that they are mismanaged before, not after, they open. It is a very complex endeavor, but definitely not impossible. You can realize your concept and vision with confidence if you do your Due Diligence. In this step by step manual, How to Open a Restaurant: Due Diligence, I will take you from the conceptual stage to the Grand Opening so you can go beyond.
The goal is to save you literally thousands of dollars, and even help you gain financial advantage by using this chronological comprehensive guide. Each instructional chapter is a true workbook style manual with space for notes and vital information that pertains to the respective Instruction.
Even seasoned restaurateurs will benefit from all of the tips, tactics and organizational information presented. When the 13 Instructions are studied and followed, the worksheets completed and your restaurant is open, you will have an in-depth journal that contains all of your critical information. This will serve as an invaluable resource for your success in future endeavors."
- Frank Stocco
This manual and workbook will get you started on the right track. Even if you read it first and do the workbook the second time around... do your homework, and that's what I'm giving you in this book.