Find out the "First Things, First" - What you need to know and do, so you can actually DO IT!

In How to Open a Restaurant: Due Diligence, you will gain information and incite while completing the 13 Instructions. Following this guide is doing your Due Diligence; pointing you toward the reality of realizing your vision and starting your new restaurant.

Testimonial: I have to say How to Open a Restaurant: Due Diligence is very well done and extremely actionable. I have read other books on this subject and they have not been nearly as informative and detailed. Breaking down the whole process into different phases makes it even more efficient, saving time and money. I look forward to working with you, Frank.
~ Mark Giannopoulos, Pizza Pende

Saturday, September 23, 2017

Thinking of Opening a Restaurant - We will update the book

Many people ask themselves..."Should I? Shouldn't I?"
The economy is better now than since the recession of 2008. Money is beginning to flow again.
You don't need others' opinions; you need to do a bit of homework, first.

Set yourself up for SUCCESS in your restaurant, bar, cafe, pizzaria or other food service venture. There's more to owning a restaurant than cooking or counting the money at the end of the day.
To be truly successful FOLLOW THESE INSTRUCTIONAL STEPS BEFORE you sign anything, such as the lease, or the loan documents, or the partner contracts. Unless you do your due diligence – "count the cost" – months or years before you think you will open, then you will find yourself struggling to stay in the business. Do your HOMEWORK.
You ask, "What do I need to know? What do I need to do? When? How do I gather information? Who can advise me?"

Frank Stocco can get you started. He is a food service consultant, restaurant designer and author of this book which comes straight from his years of experience, successes (and failures) in the restaurant business, and wealth of education.
How to Open a Restaurant: Due Diligence is a MUST READ and a MUST DO FIRST, for SUCCESS in the food service business.
Frank wrote this book as an instruction guide... It's a valuable tool for a little bit of money.

ORDER YOUR BOOK NOW at a discounted price until Edition 2 comes out.

Visit Frank's website for restaurant design/foodservice consulting firm, if you have questions for him or need help with your food service concept, design and/or CAD drawings.  NationalRD.com  Also, visit Frank's restaurant design blog: http://national-restaurantdesign.com

Here's to your food service business success!

Friday, April 10, 2015

Before You Open a Restaurant: READ THIS FIRST!

Book Available in print or pdf download.
Excerpt from How to Open a Restaurant: Due Diligence
Foreword
There has never been a book in the foodservice industry that focuses solely on the expertise needed to open a restaurant. All the published books and manuals focus on restaurant and foodservice management. This manual is designed to provide a sort of “internship”, preparing you thoroughly with a detailed guide to opening your restaurant within a required and realistic pre-opening budget. Visualizing and preparing such things as your concept and vision will save countless thousands of dollars in every aspect of opening, and ultimately operating your foodservice facility.
Preparation is key. There are statistics available that indicate the success and failure rate of foodservice facilities. These statistics do not tell you why restaurants fail, only that an unacceptable number do fail. So what does the general public and banking institution assume? They assume that restaurant failure is due to mismanagement and a lack of expertise. In some cases that is true. However, in most cases, the fate is sealed the day the restaurateur is fully committed to open a restaurant or foodservice facility.

The first question a venture capitalist or lending institution will ask you is, “What is your culinary background and are you qualified to manage a restaurant?” I am sure your answer will be a resounding “yes” and I am sure you will be able to back that up with documentation of exceptional qualifications. My question is, “Are you qualified to open a restaurant?” There are many great chefs and restaurant managers who have failed due to what happens before the restaurant opens. Was the restaurant mismanaged? Absolutely not. Think about it. Have you ever seen a restaurant close and wonder why because it was always so busy? It happens too much of the time.

The main reason so many restaurants fail is that they are mismanaged before, not after, they open. Most likely they were under-capitalized—even tens of thousands of dollars in the red, the day they opened. It is a very complex endeavor, but definitely not impossible. You can realize your vision with confidence if you do your “Due Diligence”. In this step by step manual, How to Open a Restaurant: Due Diligence, I will take you from the conceptual stage to the Grand Opening so you can go beyond.

The goal is to save you literally thousands of dollars, and even help you gain financial advantage by using this chronological comprehensive guide. Each instructional chapter is a workbook style manual with space for notes and vital information that pertains to the respective Instruction. Look at it as your internship.

Even seasoned restaurateurs will benefit from all of the tips, tactics and organizational information presented. When the 13 Instructions are studied and followed, the worksheets completed and your restaurant is open, you will have an in-depth journal that contains all of your critical information. This will serve as an invaluable resource for your success in future endeavors.

—Frank Stocco
View the Table of Contents. View the Introduction.
Find more excerpts from the book on the Frank's Restaurant Consulting website: NationalRD.com.

Click the ADD TO CART for the book, or the BUY NOW button to order the pdf.

Saturday, August 24, 2013

How to Start or Rather, Open a Restaurant

Set yourself up for SUCCESS in your restaurant/foodservice venture. There's more to opening a restaurant than counting the money at the end of the day.
To be successful follow these steps BEFORE you sign anything, such as the lease, or the loan documents, or the partner contracts. Unless you do your due diligence – "count the cost", months, even years before you think you will open, then you will find yourself struggling among many in the food service industry. Do your HOMEWORK. You ask, "What do I need to do? When do I do what? What do I need to know? How to I gather information? Who can help?"

Frank Stocco, foodservice consultant and restaurant designer has written this book from his wealth and years of education, experience, success and failures. How to Open a Restaurant: Due Diligence is a MUST READ and a MUST DO, for SUCCESS in the restaurant business. Frank wrote this book as an instruction guide, with first steps first... It's a valuable investment for a little bit of money.
Click on the BUY NOW button at the right. If you order the pdf download version to print off for yourself (it's cheaper), it can take up to 24 hours to receive the download link in your email.
Frank also has a business website if you have questions for him or need help with your restaurant concept or design.  nationalrd.com  Also, visit Frank's restaurant design blog: http://national-restaurantdesign.com

Here's to your food service business success!

Tuesday, March 19, 2013

Don't Miss this Book - How to Open a Restaurant: Due Diligence by Frank Stocco

 
  • Are you imagining opening a restaurant or already beginning the process? 
  • Are you an independent owner or a franchise owner of a restaurant? 
  • Are you an investor of a restaurant or other food service facility? 
  • Are you responsible for curriculum in your culinary school? 
  • Do you teach culinary or hospitality in a college, community or technical school? 
Prepare for SUCCESS. Frank Stocco's book, How to Open a Restaurant: Due Diligence is full of advice and knowledge from over 40 years of experience in the food service industry. Frank, has made all the mistakes, and has learned along the way how to DO IT RIGHT. Take his advice; he's opened, run and sold many successful restaurants. Frank is a food service consultant (www.nationalrd.com) who designs for restaurateurs, architects and equipment companies.  

How to Open a Restaurant: Due Diligence IS THE BOOK to help with:
  • the terminology you need to communicate about things like codes, health departments, licensing, leases, equipment;
  • keeping track of contacts, costs, comparisons. This is a workbook/journal style publication;
  • understanding the process of opening a restaurant in carefully ordered steps; 
  • everything you need to know and do FIRST before you sign anything!!!
View the Table of Contents and Introduction.
BUY the book::
  1. Spiral bound (great as a workbook)
  2. Perfect bound paperback (great for the bookshelf)
  3. Pdf printable download (save money and print it yourself)
Excerpts from the book: http://national-restaurantdesign.com/. Contact the author, Frank Stocco, for food service advice, consulting or design/layout - www.nationalrd.com

C
lick the BUY NOW button in the sidebar to order and pay securely through Paypal by credit card.

Wednesday, January 26, 2011

How to Open a Restaurant: Due Diligence, by Frank Stocco

Book Available.
Excerpt from the book: Foreword
There has never been a book in the foodservice industry that focuses solely on the expertise needed to open a restaurant. All the published books and manuals focus on restaurant and foodservice management. This manual is designed to provide a sort of “internship”, preparing you thoroughly with a detailed guide to opening your restaurant within a required and realistic pre-opening budget. Visualizing and preparing such things as your concept and vision will save countless thousands of dollars in every aspect of opening, and ultimately operating your foodservice facility.
Preparation is key. There are statistics available that indicate the success and failure rate of foodservice facilities. These statistics do not tell you why restaurants fail, only that an unacceptable number do fail. So what does the general public and banking institution assume? They assume that restaurant failure is due to mismanagement and a lack of expertise. In some cases that is true. However, in most cases, the fate is sealed the day the restaurateur is fully committed to open a restaurant or foodservice facility.
The first question a venture capitalist or lending institution will ask you is, “What is your culinary background and are you qualified to manage a restaurant?” I am sure your answer will be a resounding “yes” and I am sure you will be able to back that up with documentation of exceptional qualifications. My question is, “Are you qualified to open a restaurant?” There are many great chefs and restaurant managers who have failed due to what happens before the restaurant opens. Was the restaurant mismanaged? Absolutely not. Think about it. Have you ever seen a restaurant close and wonder why because it was always so busy? It happens too much of the time. 
The main reason so many restaurants fail is that they are mismanaged before, not after, they open. Most likely they were under-capitalized—even tens of thousands of dollars in the red, the day they opened. It is a very complex endeavor, but definitely not impossible. You can realize your vision with confidence if you do your “Due Diligence”. In this step by step manual, How to Open a Restaurant: Due Diligence, I will take you from the conceptual stage to the Grand Opening so you can go beyond.
The goal is to save you literally thousands of dollars, and even help you gain financial advantage by using this chronological comprehensive guide. Each instructional chapter is a workbook style manual with space for notes and vital information that pertains to the respective Instruction. Look at it as your internship.
Even seasoned restaurateurs will benefit from all of the tips, tactics and organizational information presented. When the 13 Instructions are studied and followed, the worksheets completed and your restaurant is open, you will have an in-depth journal that contains all of your critical information. This will serve as an invaluable resource for your success in future endeavors.

—Frank Stocco
View the Table of Contents. View the Introduction.
Find more excerpts from the book on the Frank's Restaurant Consulting blog http://national-restaurantdesign.com/.
C
lick the BUY NOW button to order.