Michael Garvey - Running a Restaurant For Dummies

Running a Restaurant For Dummies, 2nd Edition

by Michael Garvey, Heather Dismore, and Andrew G. Dismore

Running a Restaurant For Dummies, 2nd Edition

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Copyright 2011 by John Wiley & Sons, Inc.

Published simultaneously in Canada

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Library of Congress Control Number: 2011936928

ISBN 978-1-118-02792-9 (pbk); ISBN 978-1-118-15258-4 (ebk); ISBN 978-1-118-15259-1 (ebk);
ISBN 978-1-118-15257-7 (ebk)

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1

About the Authors

Michael Garvey was at one time an unassuming if not innocent soul from Brooklyn before he was grabbed by the clutches of the evil shadow known simply as the restaurant business. Starting as a resort waiter in the Poconos of Pennsylvania, he quickly became smitten by his new work and found himself a genuine masochist at heart. Garvey delved into other facets of the industry, from bartending in saloons to waiting in fine dining atmospheres. He also found time to volunteer in the kitchen of the Marist Brothers in Esopus, NY, manufacturing meals for handicapped and underprivileged children and adults. In 1994, he returned to New York City for some real brutality. He latched on to a small three-unit outfit by the name of Mumbles as a manager. After seeing action in their other locations, Michael landed a job as floor manager at The Oyster Bar in Grand Central Station owned by famed restaurateur Jerry Brody.

The Oyster Bar was a wonderland for the then medium-rare manager. Garvey took advantage of many opportunities including wine cellar stewarding which led to sommelier certification. He was part of the management team that rebuilt the institution in 1997 after a devastating fire. In 1998, he was offered the General Manager position and added President to his titles in 2000. Today, in addition to running the day-to-day operations in Grand Central, Michael has led efforts to franchise The Oyster Bar concept. While writing this book, he organized the first franchise in Tokyo, half a world and a culture away. At the time of printing, it is surpassing the franchisees sales projections by over 100 percent. Garvey currently resides in Long Beach, NY, with his beautiful (and understanding) wife Vicki and their ridiculously cute daughter Torrance.

Heather Heath Dismore is a veteran of both the restaurant and publishing industries. She has published works including such titles as Indian Cooking For Dummies, part of the compilation Cooking Around the World For Dummies All-in-One; Jewelry Making and Beading For Dummies; and the award winning Running a Bar For Dummies (all published by John Wiley & Sons, Inc.). Additionally, shes published Start Your Restaurant Career in the Entrepreneur Pocket Guide series from Entrepreneur Press.

A graduate of DePauw University, she succumbed to the restaurant business in Denver, Colorado while applying to law school. She rapidly rose to management at such regional and national chains as The Italian Fisherman, Don Pablos Mexican Kitchen, and Romanos Macaroni Grill. She orchestrated the openings of 15 new restaurants and developed the training, procedural, and purchasing systems that were used as the gold standard in numerous concepts throughout her tenure.

Andrew Dismore has forged a meteoric 16-year career marked by creativity, critical acclaim and the consistent introduction of unique, ownable products onto the national palate.

Since 2010, Andy has been the Senior Director of Foodservice Product Innovation and Development for the Schwan Food Company. In this capacity, he has led the custom development of insights-driven, strategically-grounded new products for leading national restaurant chains including Subway, Yum! Brands, Dunkin Donuts, Buffalo Wild Wings, Red Robin, and the Target Corporation among others.

From 2007 to 2010, Andy served as Senior Director of Product Innovation for the Dennys Corporation. In this capacity, he lead the Culinary, Food Science & Technology, and Operational Integration teams aligned against Dennys overall product and brand innovation strategy.

In this capacity, Chef Dismore and his team created a robust pipeline full of innovative and ownable new products, including the $2 $4 $6 $8 Value Menu, Pancake Puppies, The Grand Slamwich, the critically acclaimed Rock Star Menu for which he was awarded the 2009 Menu Master Award by Nations Restaurant News, and many, many more. You can read his complete bio at