The so-called experts will tell you that opening a restaurant is a terrible idea unless you have millions of dollars to back you up. Not true. Of course, it certainly doesn't hurt to have substantial financial resources behind your new venture--but if opening your own restaurant is your passion, nothing anyone says will stop you from pursuing your dream. You're ready to stake your claim in the food and beverage industry, yet you may not know where to start. That's where The Food & Beverage Magazine Guide to Restaurant Success comes in. This practical resource helps you to figure out if you're ready, willing, and able to open a restaurant, and shows you how to select the best market, create the best customer experience, and ensure that your new business has the best chance for success. The most important thing for you to understand is this: even though you may be a great chef, an amazing bartender, or an experienced manager, you must become an entrepreneur to open and operate a successful restaurant, nightclub, or bar. Being an entrepreneur involves more than owning and operating a business, you need to be a leader and a manager, a restaurateur and an entrepreneur. This real-world handbook will teach you how to take each critical step that will make your vision a reality. You will learn to maximize your competitive advantage, build strong relationships with vendors and suppliers, market your new restaurant, analyze customer feedback, make smart decisions about where to invest your money, use proven strategies to grow your business, and much more. Written by a successful entrepreneur, publisher, and consultant, The Food & Beverage Magazine Guide to Restaurant Success is a must-have book for anyone starting, or just thinking of starting, a new business in the hospitality industry.