Running a Restaurant For Dummies, 2nd Edition
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Don't let the allure of gourmet food and the dreams of adoring customers fool you into thinking that running a restaurant is easy. It's not. A restaurant is a business like any other, which means that it has to be managed well to survive. These tips can help:

  • Play up your strengths and make them matter to your diners.

  • Analyze your competition, determine their deficiencies, and exploit them.

  • Identify your own deficiencies and address them quickly.

  • Continually create new, ownable points of difference between your restaurant and your competition.

  • Know your audience, realize how your points of difference matter to them, and then determine how to reach them.

About This Article

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About the book authors:

Michael Garvey is the former general manager of Grand Central Oyster Bar. He is currently a restaurant specialist for Vision Wine Brands. Andrew G. Dismore is an award-winning professional chef. Heather Dismore is a veteran of both the restaurant and publishing industries. Her published works include Running a Restaurant For Dummies.

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