In the hospitality industry, good planning is the foundation of success. Every year, thousands of people become entrepreneurs; many take the step into self-employment in the gastronomy sector. Starting or taking over a good restaurant is the dream of many. However, particularly the establishment of a gastronomy business carries dangers and risks: the psychological and physical stresses are enormous, the competition is fierce, and financing is often difficult. This guide provides you with the necessary know-how to run a successful gastronomy business: contracts, insurance, personnel, marketing, business management knowledge, regulations, planning, financing, creating a business plan, and the essential soft skills such as resilience and communication. The work is aimed at entrepreneurs in the gastronomy sector and restaurateurs.