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| Ch. 1 | How it all began | 1 |
| Ch. 2 | Location | 25 |
| Ch. 3 | What kind of restaurant? | 33 |
| Ch. 4 | Raising the money | 51 |
| Ch. 5 | Equipment and decor | 67 |
| Ch. 6 | The bar | 77 |
| Ch. 7 | The kitchen | 107 |
| Ch. 8 | The dining room | 127 |
| Ch. 9 | Hygiene, health, and safety | 145 |
| Ch. 10 | Public relations | 157 |
| Ch. 11 | Employees | 175 |
| Ch. 12 | Making your decision | 183 |
| App. I | Eating out for restaurateurs | 189 |
| Wine terms | ||
| Menu vocabulary |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Add How to Open and Run a Successful Restaurant, Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decor, How to Open and Run a Successful Restaurant to the inventory that you are selling on WonderClubX
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Add How to Open and Run a Successful Restaurant, Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decor, How to Open and Run a Successful Restaurant to your collection on WonderClub |