Opening a Restaurant

Opening a Restaurant is not a dream. It's a high-risk business.

And most people walk into it unprepared.

When Aaron Gersonde set out to open his first restaurant, he searched for a simple resource:

A real, practical guide written by someone who had actually built restaurants.

It didn't exist.

Instead, he found books about cooking, celebrity chefs, and romanticized stories of hospitality-but nothing that explained how restaurants actually operate as businesses.

This is that book.

Opening a Restaurant | The Frontline Guide is a direct, experience-driven manual built from over a decade of developing, structuring, and opening restaurants across the United States and internationally.

It is not theory.

It is not academic.

It is not written from the outside looking in.

It is written from inside the process.

Inside, you'll learn:

• How to structure your restaurant investment and ownership correctly
• How to build realistic financial projections based on actual market behavior
• How to negotiate leases that don't trap your business before it opens
• How to design operational systems that prevent chaos
• How to build and lead teams in one of the highest turnover industries in the world
• How to avoid the costly mistakes that destroy most restaurants before they succeed

Restaurants are one of the most complex small businesses in the world.

When built incorrectly, they fail fast-and expensively.

But when built correctly, they can become powerful, profitable, and enduring businesses.

This book is designed for:

• First-time restaurant founders
• Experienced operators launching new concepts
• Investors evaluating restaurant opportunities
• Anyone serious about building a restaurant the right way

If you are planning to open a restaurant, this book will save you:

• Years of trial and error
• Hundreds of thousands of dollars in preventable mistakes
• And potentially the future of your business

This is not a story.

This is a frontline guide.