If you are toying with the idea of opening your own restaurant, or if you want to brush up on your managment skills, I suggest you take a peek at Running a Restaurant for Dummies, by Michael Garvey, Heather Dinsmore and Andrew Dinsmore. Running a Restaurant for Dummies gives a step by step overview of opening a restaurant, from finding the perfect location to choosing a name and writing a menu.
You can read my full review of the book in the Restaurant Resources page.
Do you have advice about running a restaurant? Share it at the Restauranting Forum.
Can you please tell me how to calculate the area required for prep area, commissary and cold rooms.