So You Want to Open a Restaurant!

A Simple Step-by-Step Process to Opening a Restaurant

Non-Fiction - Occupational
130 Pages
Reviewed on 02/02/2011
Buy on Amazon

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Author Biography

Tom has been in the restaurant industry for over 50 years. He has owned, and created two national franchise concepts and consulted on the opening of over 70 restaurants. Tom is curently a partner in W&W Restaurant Group,a restaurnt consulting company that specializes in start ups. W&W Restaurant Group provides the same detailed services that national restaurant franchise companies provide with one significant difference; they do not charge ongoing royalties. Go to noroyalties.com for complete imformation on W&W Restaurant Group's services.

    Book Review

Reviewed by Anne Boiling for Readers' Favorite

Tom Wilscam is a successful restaurateur. He learned the business from the bottom up. Ray Dambaugh mentored him in the art of running a restaurant. In his book So You Want To Open A Restaurant!, Wilscam shares his expertise with readers.

The book is divided into four sections. The first section tells Tom’s story. I found myself smiling at some of the antics that happened in his learning years: hippies blocking the door to the dining room, and a Shriner driving off with a hay wagon behind a red Corvette.

The second section describes how to write a business plan, and how important this is. Wilscam goes in great detail explaining what to include in a business plan. He begins with a Table of Contents, and then discusses each item. This is probably the most important section in the whole book.

In the third second Wilscam discusses the minute details of opening a restaurant. What type of restaurant are you planning: a sit down, a fast food, or fast casual? He stresses the need to have good customer service. The menu should reflect your type of restaurant and the décor. It is also suggested not to offer too large of a menu. Identify your target “audience” and develop a marketing strategy.

In the concluding section Wilscam shares some of his best advice: have an exit strategy.

I wish I’d had a copy of this book two years ago when my son and a partner opened a restaurant. They could have used all of the information in this book. Unfortunately, the restaurant closed after six months.

Tom Wilscam’s book is a wonderful resource for anyone wanting to open a restaurant and for restaurant managers. He shares his successes and his failures. The way he presents the information is interesting and easy to understand. The book is well organized, well edited, and well developed. The cover is eye-catching. I’m not in the restaurant business and have no desire to be in the restaurant business; yet, I enjoyed reading about Wilscam’s experiences. Well done, Mr. Wilscam.