Turning your restaurant dreams into real success is an exciting challenge that requires a wide array of skills and a vast body of knowledge. The new Sixth Edition of The Restaurant: From Concept to Operation covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept to menus to staffing to legal and tax matters, this one-stop guide is packed with indispensable information to guide you to success in this highly competitive and rewarding industry.

　　This Sixth Edition has been revised, updated, and enhanced with numerous industry examples, advice containing sidebars, charts, tables, photographs, and menus, and includes the latest discussion of trends and issues within restaurant management, including the greening of the industry, sustainability, leadership, and social media as a marketing and sales opportunity.