Average Reviews:
(More customer reviews)"Starting a Small Restaurant" gives any novice a good starting point for considerations in this fast-paced world. The Author, Daniel Miller, has had mixed career employment, not all of which are in the food service industry. Danial co-founded the Grey Fox Inn, a large undertaking. I gave the book 2 stars because on some subjects Miller is simply vague or incorrect in my experience. For instance, Miller states that "People steal food from restaurants." Not necessarily true, but only gives solutions of locking storage areas (ludicrous), or deal honestly with employees, whatever that means. Another subject I found unenlightening was the equipment discussion on a deep fat fryer. Dirty and dangerous was about as far as the text went.
It is a good book, just keep in mind that there are other solutions than the ones Miller advises.
Click Here to see more reviews about: Starting a Small Restaurant, Revised Edition
More than 100 new restaurants open *every day* and the truth is, most of them don't make it.This is a fully-updated edition of the classic guide to opening a small restaurant successfully, be it a bistro, diner, inn, cafe, or something fancier.Expert Daniel Miller offers a wealth of information to help would-be restaurateurs decide if the life of a small-business owner is right for them, and if so, how to proceed to get a restaurant up and running.From finding the location to creating a business and finance plan, to hiring and training staff, purchasing equipment, setting up computer programs, developing a menu, and a whole lot more, this is everything you need to know.If you are a burgeoning entrepreneur, or even if you just want to "dream the dream", this practical and engaging book will lead you on your way.
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