Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on -- the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise "RM" Restaurant Management walks readers step by step through each aspect of opening and managing a restaurant. The book covers the practical issues faced on a daily basis and offers tips from an experienced restaurateur about the risks and rewards. Operating a restaurant demands creativity and flair, as well as practical know-how. Streetwise "RM" Restaurant Management joins both these aspects and shows readers how to create both front-of-house ambience and back-of-house efficiencies. Coverage includes everything from financing and operations to menu planning and decor. Streetwise "RM" Restaurant Management shows readers how to: -- Select the right location -- Develop the menu -- Cut costs and operate more profitably -- Attain permits and licenses -- Market and promote ideas to generate positive word-of-mouth -- Manage staff
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