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Restaurant Startup: A Practical Guide (3rd Edition), by Ravi Wazir
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Do you dream of starting your own restaurant?
Venturing into the restaurant business is the popular choice of many prospective entrepreneurs today. Yet of all the eateries cropping up at a rapid pace, only a few survive!
The 3rd Edition includes two new chapters, more articles and several other updates.
Discover how to manage risks associated with the business and make well informed choices for your startup.
- If you simply wish to get a reality check on the trade, use this book as a primer.
- If you are a serious entrepreneur looking to realise your restaurant dream, this book will help you develop a roadmap.
- If you are a hospitality student or academician keen to revisit your understanding, this book will serve as a reference source.
I have packed in information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower and operational issues. I have shared proven techniques and strategies honed by hospitality professionals over decades, many of which I've used when conceptualizing and developing several food businesses.
Whether you are a businessman with no knowledge of restaurants, a practising professional or an industry student, this book will help you avoid painful mistakes and do it right the first time....
- Sales Rank: #512903 in Books
- Published on: 2015-03-01
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .89" w x 5.50" l, .99 pounds
- Binding: Paperback
- 354 pages
Review
"Ravi has in painstaking detail taken on the rather daunting challenge of providing an invaluable step by step companion to the art and science of the restaurant business in India. Read it before you sign your lease." - Riyaaz Amlani, M.D., Impresario Hand made Restaurants and President of National Restaurant Association of India
"....This book helps you understand what it takes to succeed in the food business and explains in simple terms all the steps that you need to take. It is an easy-to-digest guide that shows your food business doesn't need to be an extremely complex operation to be successful but a more streamlined one! I would go a step further and include this as a part of the curriculum in Hotel Management Schools." - Chef Vineet Bhatia, Chef Patron Rasoi by Vineet, London Michelin Starred.
"The mortality rate for fledgling restaurants is dismal. If there's a new restaurant opening everyday, there is one closing every two days. What you need is a practical guide that can show you the pitfalls, and point you in the right direction. Ravi Wazir does exactly that in this book. For anyone who wants to start a restaurant, this book is eye-opening, insightful, and simply explained, albeit in great detail. This is a must-read even before you dream your dream." - Kunal Vijayakar, Food Show Host and Writer
"An extremely honest, and as the title says, practical book for restaurants past, present and future. It covers all aspects of a restaurant ecosystem from Planning, Financing, to Operations. Filled with practical insights and experience, it is evident that Ravi is not one of the consultants who's interested in just taking the client's money, but really genuinely concerned and wants his clients to succeed." - Vikram Kamat, Director, Kamat Hotels Ltd.
"...What intrigued me was the "Sample Project Summary" chapter's "Working Capital per month" computation. I have not seen a book yet with so many relevant articles and appendices within the Indian context, as you have penned. The "Agreements, Licenses and Permissions" from my Association's view point, would have been a table of the 112 licenses, but you have presented it in a very lucid manner. By far the haut monde guide on my shelf! Obliged." - Kamlesh Barot, Director (VIE Hospitality) and Past President (FHRAI & HRAWI)
About the Author
Ravi Wazir has worked in the hospitality sector for over two decades, managed his own catering business, and now advises people in the hospitality business. He is a regular contributor to various industry journals as well as mainstream publications.
Ravi presently lives in Mumbai, India with his wife and two kids.
Most helpful customer reviews
0 of 0 people found the following review helpful.
A must read!
By Sandhya Ramesh
A must read for anyone starting a restaurant ! Whether one starts a restaurant in India or elsewhere, the basic concepts discussed are applicable globally. Very well written, Ravi has deep knowledge and experience and he shares it very effectively in this book.
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