Guidebook Available for Opening a Restaurant to Succeed

Feb. 15, 2013 - PRLog -- In his book, How to Open a Restaurant: Due Diligence, Frank Stocco, restaurant designer/ consultant of National Restaurant Design Co.  www.nationalrd.com, and graduate of the Culinary Institute of America, authored this book to give anyone entertaining the idea of opening a restaurant or foodservice facility the process by which to do their due diligence including, the “first things first”. He presents the expertise needed to open a restaurant; the steps you need to take early on; a guide to help you complete the steps; and a log to keep your integral information in one place for this project and the next. This manual is designed to properly prepare you to open your restaurant within a required and realistic pre-opening budget, beginning with defining your concept and vision. The goal is to save you literally thousands of dollars, and even help you gain financial advantage from the beginning by using this chronological comprehensive guide. Visit the author’s webpage at the end of this release to access a purchasing page.

The book layout is done in 13 instructional chapters in a true work book style with space for notes and recording vital information that pertains to the respective Instruction. Novice entrepreneurs, seasoned foodservice veterans, equipment companies as well as architects and students will benefit from reading the information presented in Frank’s knowledgeable, logical, and understandable style.

How to Open a Restaurant: Due Diligence will serve as an invaluable resource and journal for this and future successful food service endeavors.

Preview book at Amazon, and/or purchase at http://openarestaurant-duediligence.com