Restaurant sales are expected to hit $511 billion this year. More people than ever are dining out. Average Joes are becoming "foodies" after exposure to the celebrity chefs and exotic ingredients on TV's Food Network. Busy consumers don't have the time or inclination to cook--they want the flavor of fresh bread without the hassle of baking. They want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience in buying their meals and are turning to operations that provide that convenience. As you can see, there's never been a better time to open up your own restaurant.

In this extensive guide, you learn the latest food trends, what the competition looks like, how to research your potential customers, the basics of setting up a dining room and kitchen, how to find a great location, how to leap over regulatory hurdles in the industry, and how to find the best people to staff your business.

Here’s everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Among the many topics covered are:

This guide is fully updated with the newest trends in menu items, décor and themes, plus recent market statistics and forecasts. Interviews with successful eatery owners show how others have made their food business dreams come true. So whether you decide to keep it simple with a sandwich-and-salad operation, dazzle event guests with your catered cuisine, create a cozy neighborhood java joint, or make a splash with a four-star bistro, we've got the information you need to be a success.

Chapter 1

As increasing numbers of consumers want to either dine out or take prepared food home, the number of food-service operations has skyrocketed from 155,000 about 25 years ago to nearly 800,000 today. But there’s still room in the market for your food-service business.

Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Busy consumers don’t have the time or inclination to cook. They want the flavor of fresh bread without the hassle of baking. They want tasty, nutritious meals without dishes to wash. In fact, the rise in popularity of to-go operations underscores some clear trends in the food-service industry. More and more singles, working parents and the elderly are demanding greater convenience in buying their meals and are turning to operations that provide that convenience.

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