1.Foreword

2.Running Your Own Restaurant
Why Run Your Own Restaurant?; How Suitable Are You?; Seeing Yourself As A Restaurateur;

3.Choosing Your Restaurant
Deciding What Kind Of Restaurant; New Trends In Restaurants;

4.Location, Design And Legal Requirements
Location, Location, Location; Spotting Current Trends; First Steps To Take On The Property Ladder; Franchising A Business; Local Government And Your Business; Scrutinising The Exterior And Interior Of A Property; Kitchen Layout; First Impressions; Licences

5.Financing Your Business
Creating Income; A Business Plan; Forming A Company; Calculating Menu Costings And Prices; Tips For Attracting Finance; Raising Capital And Business Partners/Investors; Working In A Partnership; Capital Expenditure; Next Steps In Finding Funding; Vat; Payr

6.Running A Safe Business
Food Safety Regulations; Food Storage; Food Poisoning And Avoiding Contamination; Staff Hygiene; Environmental Health;

7.Design And Equipment For Kitchen And Restaurant
Design; Is Your Restaurant Functional?; The Hall And Bar; The Restaurant; The Kitchen; China And Tableware; Service;

8.Marketing Your Business
Finding Your Target Market; Choosing Your Restaurant’s Name; Signage; Promotional Material; Advertising; The Media Profile; Critics; The Guides; Business Expansion;

9.Staffing For The Well-Run Restaurant
The Importance Of Service; Finding Staff; Motivation; The Staff Interview; Other Employment Tips; Employing People; Kitchen Hierarchy Terminology Explained; The Kitchen Career; Kitchen And Front Of House Staff Working Together; Dress Code, Smoking, Behavio

10.Designing Menus
The Importance Of The Menu; The Menu: Food Consistency; Creating A Menu; Using First-Rate Produce; What To Cook And Why To Cook It; Menu And Drink Pricing; Create Contented Customers; Menu Writing And Compiling; Special Diets; Instructing Kitchen Staff On

11.Choosing Suppliers
How To Look For Key Suppliers; Kitchen Supplies And Suppliers; What Some Chefs And Restaurateurs Want And Achieve; Sourcing Alternatives; Food For Thought; Quality And Provenance Of Produce; Useful Contacts For Sourcing Produce;

12.Wine And Other Drinks
Getting Wines Right; The Diverse Wine List; Wine And Food; Pricing Wine; Wine Vocabulary; Water, Coffee And Tea; Trading Standards Guidelines For Selling Alcohol;

13.The Day To Day Running Of Your Restaurant
The Daily Pattern; Front Of House; The Kitchen; Why Do It?;

14.Customer Relations And Being A Customer
Customer Satisfaction; Handling Complaints; Promoting Customer Satisfaction; Being A Customer; Top Tips;