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

ABOUT FRANK STOCCO

My passion is our wonderful food service industry. I was born and raised in Chicago, one of the best restaurant cities in the world. Every job I have had in my life has been in the food service and related industries. I was educated at the finest culinary school in the United States, The Culinary Institute of America (1975) in Hyde Park, New York. That education and degree enabled me to seek out my dream of eventually owning a restaurant. I had the opportunity to work as the executive chef of several fine restaurants and clubs, until I opened my own, then several, only to discover that my ultimate passion is food service design and consulting for end-users, architects and food service equipment companies.
I am the principal designer at National Restaurant Design (http://nationalrd.com/contact/). We specialize in concept creation, food service design and layout for all venues. I put the right team together for the project. Some projects need me, the food service designer, while others also require an architect and/or interior designer. Some projects require a high-end branding, while others do it themselves. I pull together a work with the right teams to do what I love most which is helping people like myself who have the restaurant bug, open their restaurant within their budget in the most efficient space possible.
I've written a book to help the first or second time restaurant entrepreneur: How to Open a Restaurant, Due Diligence. I want to encourage those who seek to own and operate a food service venue to do their "due diligence" as early as possible in the process. It is the major difference between success and failure.
To contact me directly call 1-651-464-5072. I'd be happy to be of service, build a team, to get your restaurant ready for success.