Restaurant Financial Basics

Author: Raymond S. Schmidgall
Publisher: John Wiley & Sons
ISBN: 0471213799
Category : Business & Economics
Languages : en
Pages : 358

Book Description
One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.

Restaurant Success by the Numbers, Second Edition

Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 1607745593
Category : Business & Economics
Languages : en
Pages : 322

Book Description
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

HBR Guide to Finance Basics for Managers (HBR Guide Series)

Author: Harvard Business Review
Publisher: Harvard Business Review Press
ISBN: 1422187322
Category : Business & Economics
Languages : en
Pages : 193

Book Description
DON’T LET YOUR FEAR OF FINANCE GET IN THE WAY OF YOUR SUCCESS Can you prepare a breakeven analysis? Do you know the difference between an income statement and a balance sheet? Or understand why a business that’s profitable can still go belly-up? Has your grasp of your company’s numbers helped—or hurt—your career? Whether you’re new to finance or you just need a refresher, this go-to guide will give you the tools and confidence you need to master the fundamentals, as all good managers must. The HBR Guide to Finance Basics for Managers will help you: Learn the language of finance Compare your firm’s financials with rivals’ Shift your team’s focus from revenues to profits Assess your vulnerability to industry downturns Use financial data to defend budget requests Invest smartly through cost/benefit analysis

Starting and Running a Restaurant

Author: Jody Pennette
Publisher: Penguin
ISBN: 1615648534
Category : Business & Economics
Languages : en
Pages : 314

Book Description
Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: • Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. • Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. • Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. • Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. • Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. • Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.

Hospitality Management Accounting

Author: Martin G. Jagels
Publisher: John Wiley and Sons
ISBN: 0471687898
Category : Business & Economics
Languages : en
Pages : 610

Book Description
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.

Restaurant Success by the Numbers

Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 0307779181
Category : Business & Economics
Languages : en
Pages : 258

Book Description
Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats: money-guy, restaurant owner, and restaurant consultant-Roger Fields shows how a restaurant can survive its first year, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author's own), this comprehensive how-to walks readers through the logistics of opening a restaurant: creating the concept, choosing a location, designing the menu, establishing ambiance, hiring staff, and, most important, turning a profit. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success. From the Trade Paperback edition.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide: A Must-Have QuickBooks Guide for Restaurant Owners and Operators

Author: Zachary Weiner
Publisher:
ISBN: 9780578556246
Category : Business & Economics
Languages : en
Pages : 226

Book Description
The Back Office Restaurant Accounting Guide You've Been Searching for! Restaurants are notorious for their low margins and even lower success rates. It's no surprise that restaurant owners and operators are usually stressed out. Many wonder if they can ever truly break the cycle of a runaway payroll or ever-increasing food and beverage costs. It's no surprise that it's sometimes easier to quit than to push through. However, I argue that with the right support and know-how, owners and operators can set up and successfully execute all of their back-office tasks. With the help of my guide, anyone can run the balanced-book restaurant of their dreams. QuickBooks for Restaurants - A Bookkeeping and Accounting Guide shows restaurant owners and operators how QuickBooks software can be leveraged for restaurant success. I explain QuickBooks fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. I also guide owners and operators through the process of accounting for sales, payroll, inventory and more. Ultimately, I show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Inside, learn: How to record daily sales and payroll entries How to understand and navigate the regular accounts payable cycle How to manage day-to-day liabilities How to conquer restaurant inventory How to generate and understand key restaurant reports ZACHARY WEINER is a full-time business consultant helping small- to medium-sized businesses achieve their financial and operational goals. He specializes in restaurants, hospitality, startups, and real estate from pre-revenue to annual revenue of up to tens of millions of dollars. An entrepreneur and an economist by training, Zachary has written numerous bestselling books and guides that have helped thousands of small business owners and operators better manage their finances. His newest book brings a new and easy-to-understand perspective to the world of restaurant accounting.

How to Money

Author: Jean Chatzky
Publisher: Roaring Brook Press
ISBN: 1250791685
Category : Young Adult Nonfiction
Languages : en
Pages : 208

Book Description
"Where was this book when we were teenagers?" - Real Simple "Helps new grads make smart, informed money decisions." - MSNBC Learn how to money in this in-depth, illustrated guide from New York Times bestselling author and financial expert Jean Chatzky, Kathryn Tuggle, and the team at HerMoney There’s no getting around it. You need to know how to manage money to know how to manage life — but most of us don’t! This illustrated guidebook from New York Times bestselling author and financial expert Jean Chatzky, Kathryn Tuggle, and their team at HerMoney breaks down the basics of money—how to earn it, manage it, and use it—giving you all the tools you need to take charge and be fearless with personal finance. How to Money will teach you the ins and outs of: -creating a budget (and sticking to it) -scoring that first job (and what that paycheck means) -navigating student loans (and avoiding student debt) -getting that first credit card (and what “credit” is) -investing like a pro (and why it’s important!) All so you can earn more, save smart, invest wisely, borrow only when you have to, and enjoy everything you've got!

How to Open Your Own Restaurant

Author: Richard Ware
Publisher: Penguin Group
ISBN: 9780140147896
Category : Business & Economics
Languages : en
Pages : 218

Book Description
Do restaurants make you think of tempting dishes served in a cozy, intimate setting? Or fine dining in elegant surroundings? It takes a lot more than culinary skill and appealing ambience to open a restaurant. In this invaluable guide, coomplete with charts, facts, and figures, Richrd Ware and James Rudnick draw upon years of successful experience to tell you everything you need to know about: Money: How much you need to start up; how to find sources for funding; step-by-step plans for forecasting expenses; what you should know about the hidden costs Location: How to research the competition; whether to seek a residential or commercial setting; how to build a customer profile; revealing case studies and critiques Design and Operation: Floor plans and seating; constructing; inventory; twenty steps to opening Hiring: How to find the experts; free advice as well as professional assistance; how to establish rules for your day-to-day staff; when to use advertising. Don't even think about starting a restaurant without first reading How to Open Your Own Restaurant

Restaurant Concepts, Management, and Operations

Author: John R. Walker
Publisher: Wiley Global Education
ISBN: 1119393582
Category : Business & Economics
Languages : en
Pages : 446

Book Description
Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.