How to start and run a restaurant

Videos in this playlist

1. 1How to Start a Restaurant That Actually SucceedsUniversity of La Verne SBDCPlay from here Loop
2. 2How Much Does It Cost to Open a Restaurant? (Full Cost Breakdown)SquarePlay from here Loop
3. 33 Most Common Mistakes When Opening a RestaurantTouchBistroPlay from here Loop
4. 412 Restaurant Ideas to Inspire Your ConceptSquarePlay from here Loop
5. 510 Essential Steps to Opening a RestaurantToast, Inc.Play from here Loop
6. 6How to Write a Winning Restaurant Business PlanToast, Inc.Play from here Loop
7. 7How to Write a Restaurant Business Plan (Step-by-Step Guide)SquarePlay from here Loop
8. 8How to Do Market Research to Keep Your Restaurant CompetitiveTouchBistroPlay from here Loop
9. 9Restaurant Equipment Checklist | Essential Items You Need to OpenSquarePlay from here Loop
10. 10Licenses and Permits For Your Small BusinessUniversity of La Verne SBDCPlay from here Loop
11. 11FSA Explains: Registering a food businessFoodStandardsAgencyPlay from here Loop
12. 12Preparing for your food hygiene inspectionFoodStandardsAgencyPlay from here Loop
13. 13FSA Explains: Food hygiene rating scheme in EnglandFoodStandardsAgencyPlay from here Loop
14. 144 Ways to Lose Your Restaurant Liquor LicenseTouchBistroPlay from here Loop
15. 15How to Open a Pizza ShopToast, Inc.Play from here Loop
16. 16Are Ghost Kitchens and Virtual Restaurants the Same?Toast, Inc.Play from here Loop
17. 17How to Make Sense of Your Restaurant P&L StatementTouchBistroPlay from here Loop
18. 18Menu Matrix Explained: Engineer Your Restaurant's Menu for SuccessToast, Inc.Play from here Loop
19. 193 Ways to Make More Money with Menu DesignTouchBistroPlay from here Loop
20. 20Restaurant Inventory Management: How to Calculate & Use PAR Levels to Reduce Food WasteToast, Inc.Play from here Loop
21. 21How to Manage Your Restaurant Back of House (Kitchen, Staff & Tools)SquarePlay from here Loop
22. 22How to Manage Your Restaurant Front of House (Staff, Tools, & Service)SquarePlay from here Loop
23. 23How To Keep Restaurant Labor Costs Under ControlTouchBistroPlay from here Loop
24. 24Restaurant SOPs Are the Key to Ending ChaosToast, Inc.Play from here Loop
25. 25Ch. 1: Attract Great Staff | Complete Guide To: Restaurant StaffingToast, Inc.Play from here Loop
26. 266 Simple Restaurant Marketing Tricks That Actually WorkToast, Inc.Play from here Loop
27. 27Dealing with Difficult Restaurant GuestsToast, Inc.Play from here Loop
28. 28Why Every Restaurant Needs Allergy Alert CardsToast, Inc.Play from here Loop
29. 29Ch. 6: First-Party vs. Third-Party | Complete Guide To: Online Ordering & DeliveryToast, Inc.Play from here Loop
30. 30This Chinese Restaurant Chain Built Its $9B Empire off Customer Service | WSJ The Economics OfThe Wall Street JournalPlay from here Loop
31. 31Why So Many TGI Friday Restaurants Are Closing | WSJ What Went WrongThe Wall Street JournalPlay from here Loop
32. 32Why Is McDonald's Struggling In The Philippines? JollibeeCNBCPlay from here Loop
33. 33How Cava's Bet On The Chipotle Model Is Paying OffCNBCPlay from here Loop
34. 34How this family business retains staff: Sombrero Mexican Food [Family Style S1 E5]Toast, Inc.Play from here Loop
35. 35Irv's Burgers: Hollywood's iconic Route 66 burger stand modernized [Family Style S1 E4]Toast, Inc.Play from here Loop
36. 36Guy Raz x Square | The Way Up: Nixta TaqueriaSquarePlay from here Loop
37. 37Guy Raz x Square | The Way Up: Charles Pan-Fried ChickenSquarePlay from here Loop
38. 38Square UK | Open Door | A Day in The Life of an Independent Hospitality OwnerSquare UKPlay from here Loop
39. 39How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City — Clocking InEaterPlay from here Loop
40. 40He Runs 66 Pizza Restaurants. His Biggest Challenge? ConsistencyEntrepreneurPlay from here Loop
41. 41SCORE Success Stories: La Divina Italian CafeSCORE MentorsPlay from here Loop

How does a restaurant make money?

A restaurant earns from food and drink sales, plus catering, delivery and gift cards. Profit is what is left after food cost, labour, rent and other overheads, so many owners start by learning to read a P&L statement, price each dish from its ingredient cost and control waste.

How do I use RepeatWatch to study these lessons?

Set an A–B loop on one explanation, such as how the menu matrix sorts dishes or how a P&L adds up, and replay it until it makes sense. Slow to 0.75× to take notes, speed up to 1.5× for a review, and save the chapters of a long lesson to keys 1–9.