follow site Want to be a Restaurateur? Want to know more about Restaurants? Most of us nurture a dream of turning entrepreneur and starting up our own eateries. A hardcore foodie definitely wants to be surrounded with foods all around him or her and what else is the best place other than having one’s own commercial kitchen and a line of Chef’s to cook. One can rarely find a book which can thoroughly guides budding restaurateur into successfully starting and maintaining a restaurant.
I am lucky enough to attend the game changing book launch of “Start Up Your Own Restaurant” – The Definitive Guide for Anyone Who Dreams of Running Their Own Restaurant(a Harper Collins publication) along with the authors Jayanth Narayanan- restaurateur and entrepreneur, a BITS Pilani ,XLRI alumnus and Priya Bala – a restaurant expert along with Chef Manu Chandra – Chef Partner The Fatty Bao and Monkey Bar, to share his experiences about restaurants and being a restaurateur himself.
http://theaumf.org/?page_id=403 The Book launched on 4th of March and the venue was NUMA Bengaluru.
The event started on time and auther’s Priya Bala and Jayanth L Narayanan gave a sneek peek of the book and Chef Manu Chandra share his valuable insight about starting and owning up a restaurant and answers some trivial questions thrown to him by both the author’s.
Then the session was opened to the audience to have an one to one interaction with the three of them and shoot any questions about any aspect of owning up a restaurant. Some Restaurateur’s were also grace the stage and share of their success and failure stories. Those present were Chef Manu Chandra, Executive Chef, Olive Beach and Chef Partner, Monkey Bar, Fatty Bao and Toast & Tonic, Yogesh Mokashi – Egg Factory ,Mr. Mohan Reddy – Nagarjuna, Mr. Venkat – Oliver with a Twist, Mr. Mani Prabhakaran – Mani’s Dum Biryani, Mr. Kapil – Chandni Chowk, Junoon, Ruh, Chenddyna Schae– Jus Trufs, Mr. Naren Thimmiah – Karavalli (Taj Gateway) and Chef Ramasamy Selvaraju– Exec Chef, Vivanta by Taj, MG Road.
After the session the book was available for buying with a 20% discount and a chance to own your auther’s signatured copy of the book.
We are treated with some quick bites Cheese Crackers with toppings and Greek style Yogurt dip along with alcoholic and non alcoholic beverages.
Finally one can gather after attending this informative session that Chase your unconventional Dream and be ready to face failures in the whole process but don’t attempt the run of the mill kind things and do what your heart tells you to do and do it wholeheartedly even if there are people who are ready to pull you down.
Excerpts from the Book –
The food business exerts a magnetic pull that few others do.
Whether you are a food enthusiast or an entrepreneur looking for a clever business idea, the restaurant business promises adventure and endless possibilities.
But creating that dream restaurant packed with happy people, which also rakes in the money, requires more than just passion – it calls for astute planning and rigorous execution.
Choosing a smart idea
Funding and finance
Picking the perfect location
Setting up the space
Hiring the right people
Working with vendors and ensuring quality control
Launching and marketing
Packed with great tips and fun to read, this step-by-step guide from experts Jayanth Narayanan and Priya Bala will help you navigate the restaurant business with ease and efficiency.