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. REVIEWS: 'The book covers everything from finding the right location for your outlet, securing the finance, choosing suppliers and keeping customers happy.' PubChef AUTHOR BIOG: Ex-chef/restaurateur, now restaurant critic and writer, Carol Godsmark shares her wide-ranging experience with you in this book. She is also the author of Starting and Running Your Own Restaurant (How To Books).

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.