The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of \u201creality shows\u201d revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants—those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success. This book will be a larger page count and on par with the How to Open and Operate a B&B and be priced at the higher price point of $21.95.

Arthur L. Meyer is a restaurant and bakery consultant who has cooked professionally since 1963 in New York, San Francisco, San Antonio, and Austin. He has taught cooking internationally, is considered an expert on world cuisines, and has achieved Master status in baking. He is the author of Texas Tortes, Baking Across America, Corsican Cuisine, Danish Cooking and Baking Traditions, The Houston Chef\u2019s Table (Globe Pequot Press), and co-author of Appetizer Atlas, which won Best in the World from Gourmand Cookbook Awards in 2003. Art resides in Austin, Texas.   Self-taught chef Mick Vann grew up working in restaurant and hotel kitchens. He has worked and opened many restaurants and is currently working on a culinary tourism guide to Thailand, Savoring Siam: A Chef\u2019s Culinary Adventures in Thailand, as well as The Cocktail Cupboard: Bar Supplies for the New Mixologist. He has written for The Austin Chronicle and is the co-author of, The Appetizer Atlas. Vann currently does freelance food writing, while working with Art Meyer as an associate in his restaurant consulting firm.