Guest chapters from industry experts in marketing, design, financing, and more give you an insider's edge to raising capital and saving money while building and launching a successful eatery.

Stop Wasting Time

Cut the hassle and save time trimming red tape by using the sample business plans, spreadsheets, and employee manuals included in this book to raise funds, hire qualified and reliable staff, and run your restaurant.

Save Your Timeline

Stay on budget and open on time with the checklists and takeaways provided after every chapter.

Real Estate

contributed by James Famularo of Eastern Consolidated

Events and Catering

contributed by Christine Wayne of Christine Wayne Events

Design

contributed by Bob Puccini of The Puccini Group

Construction and Your Lease

contributed by Frank S. Miller of Miller Development Group

Marketing

contributed by Melody Wendt of Spark Integrated Marketing

Raising Money

contributed by Faye Fisher of ARF Financial

Learn What It Really Takes to Run Your Own Restaurant

“From dream to reality is often a perilous journey, and opening a restaurant one of the most. But this guidebook Opening a Restaurant From Inception to Reception has got it covered. Reading it you can get it right and enjoy the ride without ever losing heart. If you start to, read the book again.”
— Jeremiah Tower

“The variables of the restaurant business are never ending and every opening presents new challenges. Take a moment and hedge your bet. Geordy's experience and expertise will help pave the path to a profitable long term operation. This is a must read for all restaurateurs.”
— Chef Bradley Ogden

“Despite the fact that almost everyone knows the road to restaurants as a successful business is literally choking with failures ... so few people heed the mortality rates and do something to avoid becoming yet another victim our profession's admittedly alluring ‘siren call’. If you want to create very much better odds for yourself than others… get this book by Geordy Murphy. He is a proven performer, operator, coach and Jedi master in a very volatile world! You will even enjoy the ride I bet.”
— Norman Van Aken

“I learned more from my subordinates than all the books and bosses I had over my lifetime in hotels and restaurants. I knew when I first met Geordy, I was going to learn a lot. The key to hospitality is to be ‘hospitable’ Geordy is the quintessential hospitality person as well as one of the best operators I have met. I learned a lot and you will also.”
— Tom Latour
CEO/Pres Kimpton Group
Principal Latour Hotels and Resorts/Properties

Start Your Own Restaurant Today

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The Ultimate Guide to Opening Your Own Restaurant