A strategic guide for prospective restaurateurs covers such topics as creating a business plan, selecting a location, buying equipment and furnishings, hiring a chef, planning menus, complying with current laws, and utilizing technology. Simultaneous. A splendid book--cautious, thorough, and gilded with flashes of lively good humor. -- The Washington Post Entertaining to read and . . . invaluable to the budding restaurateur. -- Library Journal The best how-to manual available to aspiring restaurateurs . . . sets the standard against which "how-to" self-help books must be judged. -- Midwest Book Review Daniel Miller is a former small restaurant owner, whose varied career has spanned such industries as cutlery sales, beer brewing, newspaper advertising, and computer systems analysis. Used Book in Good Condition