Law (in Plain English) for Restaurants and Others in the Food Industry

by Leonard D. DuBoff, Christy King

Make Your Restaurant Thrive.

Cooking is your passion. Making a living with your cuisine is your dream. Organizing your restaurant is the key to your success.

The Law (In Plain English)® for Restaurants is your comprehensive guide to working in the food industry. It looks at the business of running a restaurant and clarifies the laws affecting your business. Learn all the essential details to become a success and gain valuable insight on issues unique to the restaurant industry, such as-
- Protecting Recipes
- Tax Rules for Tips
- Franchising
- Trademarks for Menus and Products
- Hiring and Firing
- Leases
- Advertising
- Insurance

Whether you are dreaming of opening a restaurant, wanting to ensure that your business is on track or ready to expand to the next level, The Law (In Plain English)® for Restaurants has everything you need!

284 pages, Paperback

First published February 1, 2006

Reviews

[Stephen · Rating 3 out of 5]

There are numerous culinary tasks which can be accomplished without legal advice. Baking the perfect Grand Marnier soufflé, canning quince marmalade and roasting a chicken mounted indelicately on a can of beer can all be done well without consulting a lawyer. But the moment the cook crosses over into the realm of commerce, things change. Making food for sale, renting space in which to cater, hiring another person to help cook, and opening a restaurant all absolutely require the guidance of a legal professional. This book is no substitute for consulting a lawyer, an accountant, a tax advisor, a real estate broker, and/or an insurance agent. It does identify many areas of concern which might be otherwise invisible to the enthused home cook who is thinking about going pro. Making a living in the kitchen is a worthy dream; lack of legal foresight can turn it into a nightmare. This down-to-earth guide is indeed written in the English spoken by normal human beings.