How To Open A Restaurant Due Diligence

In this book, How to Open a Restaurant: Due Diligence, you will find out the “first things first”—the expertise needed to open a restaurant, the steps you need to take early on, and a guide to help you complete the steps. This manual is designed to properly prepare you to open your restaurant within a required and realistic pre-opening budget, starting with defining your concept and vision. The goal is to save you literally thousands of dollars, and even help you gain financial advantage by using this chronological comprehensive guide. There are 13 instructional chapters and each one is a true workbook style manual with space for notes and vital information that pertains to the respective Instruction. New entrepreneurs, seasoned foodservice veterans, equipment companies as well as architects will benefit from reading the information presented. The book will serve as an invaluable resource and journal for future endeavors as well.

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.

'This is the definitive guide for anyone looking to enter the restaurant industry! Full of hands-on practical advice and real-life examples, Robin and Eric provide you with the expertise necessary to avoid common pitfalls and navigate your way to owning the restaurant of your dreams!' —Herb Mesa, Finalist, The Next Food Network Star, Season 6 'Outstanding work...presented in a bright and motivating style that is quite informative. Highly recommended reading for the food service entrepreneur.' —Henry L. Hicks, Certified business broker, fellow of the IBBA, past chairman of the board of the International Business Brokers Association, CEO of Georgia Business Associates, Inc., board member of the Georgia Association of Business Brokers Six out of every ten startup restaurants fail. Your restaurant should not be one of them. Veteran industry experts and restaurant brokers Eric and Robin Gagnon now present their guide to buying an existing restaurant so you can beat the odds. Readers will finish this book knowing how to acquire a restaurant in a way that is less painful, more profitable, and delivers a better return on their investment. With the help of this guide, you can soon satisfy your Appetite for Acquisition!

In Global Risk Agility and Decision Making, Daniel Wagner and Dante Disparte, two leading authorities in global risk management, make a compelling case for the need to bring traditional approaches to risk management and decision making into the twenty-first century. Based on their own deep and multi-faceted experience in risk management across numerous firms in dozens of countries, the authors call for a greater sense of urgency from corporate boards, decision makers, line managers, policymakers, and risk practitioners to address and resolve the plethora of challenges facing today’s private and public sector organizations. Set against the era of manmade risk, where transnational terrorism, cyber risk, and climate change are making traditional risk models increasingly obsolete, they argue that remaining passively on the side-lines of the global economy is dangerous, and that understanding and actively engaging the world is central to achieving risk agility. Their definition of risk agility taps into the survival and risk-taking instincts of the entrepreneur while establishing an organizational imperative focused on collective survival. The agile risk manager is part sociologist, anthropologist, psychologist, and quant. Risk agility implies not treating risk as a cost of doing business, but as a catalyst for growth. Wagner and Disparte bring the concept of risk agility to life through a series of case studies that cut across industries, countries and the public and private sectors. The rich, real-world examples underscore how once mighty organizations can be brought to their knees—and even their demise by simple miscalculations or a failure to just do the right thing. The reader is offered deep insights into specific risk domains that are shaping our world, including terrorism, cyber risk, climate change, and economic resource nationalism, as well as a frame of reference from which to think about risk management and decision making in our increasingly complicated world. This easily digestible book will shed new light on the often complex discipline of risk management. Readers will learn how risk management is being transformed from a business prevention function to a values-based framework for thriving in increasingly perilous times. From tackling governance structures and the tone at the top to advocating for greater transparency and adherence to value systems, this book will establish a new generation of risk leader, with clarion voices calling for greater risk agility. The rise of agile decision makers coincides with greater resilience and responsiveness in the era of manmade risk.

Due Diligence and the Business Transaction: Getting a Deal Done is a practical guide to due diligence for anyone buying or selling a privately held business or entering into a major agreement with another company. When you’re buying a business, it’s wise to conduct due diligence. That's the process of investigating and verifying the firm’s finances, labor record, exposure to environmental issues, store of intellectual property, hard assets, ownership structure, and much more. If you don’t, you may later stumble into serious, costly problems, or you may pay an inflated price for the business. This book not only shows you how to conduct such an examination and what to look for, but it will also help you uncover hidden issues that some sellers might not want you to know about. Conversely, this book shows smart business sellers how to conduct due diligence on their own firms to arrive at the right sales price, uncover issues that might scare off buyers or investors, solve lingering problems before a sale, and more. Done right, due diligence can help sellers ensure they sell the business for the best price and with the least risk. Due Diligence and the Business Transaction will help you understand when to conduct due diligence, whom to include, and how to spot the red flags that signal danger. In addition, you will learn: How to conduct due diligence when contemplating a joint venture, business loan, franchise opportunity, or manufacturing deal How to calibrate the correct scope and breadth of the due diligence investigation depending on your situation How the results of due diligence may and often will change the elements of the final deal How to draft due diligence documents so they protect your interests What successful deals look like Corporate attorney and due diligence expert Jeffrey W. Berkman interweaves critical action points, guidelines and procedural steps, case studies, and due diligence questionnaires, checklists, and documents. The veteran of many business deals, Berkman's advice will help you avoid business-crippling mistakes and make the best deal possible.

What would you do if a law that enabled your investment to operate successfully abroad suddenly changed, and your business could no longer operate profitably there? Imagine exporting goods to a government buyer only to discover after the fact that your home country, or the United Nations, has just imposed an embargo on that country. Managing Countr

Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.

Finally, there is a one-stop Enhanced Due Diligence reference source! This book clearly presents methods for risk assessing customers and developing policies, procedures and controls for implementing a sustainable AML enhanced due diligence compliance program. The book not only addresses risk models, risk categories and risk elements, but also provides detailed information regarding specific high risk customer types. "The Desktop Reference" contains sample EDD reviews and everything you need to develop and maintain your EDD program, train your staff, and reduce regulatory risk. This book also teaches how to risk assess different customer types, how to conduct customer on-boarding EDD, and how to conduct ongoing EDD reviews. Sample EDD reviews include those for: Cash Intensive Businesses, Charities and NGOs, Foreign Correspondent Banks, and Private Banking Customers. Also covered are: MSBs and NBFIs, Senior Foreign Political Figures, Non Resident Aliens, and generic high risk customer types.