The book gives advice to aspiring restaurant owners. The author of the book, Christopher Egerton-Thomas, is known as an experienced and successful restaurateur. The author shares with readers his experience in developing the concept of a restaurant, its individual focus, choosing a location, purchasing the necessary equipment, developing a menu, internal design and staff selection. Being not only an experienced restaurateur, but also a talented journalist, the author presents the material in a lively, intelligible, interesting manner, accompanying the presentation with funny examples from his own practice. The book contains a lot of practical advice, discusses in detail the difficulties that a novice restaurateur may encounter, and gives recommendations on how to get out to overcome these difficulties. The appendix contains educational institutions that train restaurant specialists, as well as a detailed description of various types of wines, dishes of Italian, French, Mexican and Chinese cuisine. Designed for specialists working in restaurants, bars, hotel complexes, as well as for a wide range of circle of readers.