Starting and Running a Successful Gastro Pub or Brasserie

Gastropubs - Britain's very own version of the French bistro, brasserie or Spanish tapas bar - have grown into a vibrant and essential part of all that is good about British food, cooking, style and hospitality in the 21st century. The brasserie is also coming of age in Britain and differs from gastropub in style and type of food, the emphasis on more refined yet simple food and decor. Bridging the divide between the formality of the restaurant and a cafe, brasseries offer a more relaxed approach to eating out alongside the gastropub. But not a the expense of the food. This book is aimed at those who would like to get into the gastropub business for the first time, and at those already in the pub or restaurant business wishing to trade up.

Contents: Preface; 1. What is a gastropub? What is a brasserie; 2. Gastropub or brasserie? 3. How do i get into the business?; 4. Your property; 5. Licensing laws and regulations; 6. Business finances; 7. Design and equipment for the kitchen and restaurant; 8. Running a safe business; 9. Marketing; 10. Staffing your business; 11. Menus and suppliers; 12. Stocking your bar: wines, beers and other drinks; 13. The day-to-day running of your restaurant; 14. Customer relations and being a customer; Index.