How to Open and Run a Successful Restaurant
(Sprache: Englisch)
This practical guide covers every critical aspect of starting and running a successful restaurant-from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff....
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This practical guide covers every critical aspect of starting and running a successful restaurant-from coming up with a winning concept, choosing a location, and equipping a kitchen, to designing the menu, decorating the dining room, and managing a staff. This book features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training. Readers will enjoy the author's bouquet of anecdotes and restaurant lore from around the world, which is as entertaining as it is instructive.
Klappentext zu „How to Open and Run a Successful Restaurant “
If you re thinking of opening a restaurant, you have a lot on your plate!Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right.
The Third Edition of the celebrated soup-to-nuts classic is updated for today s competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers:
Guidance on financing, taxes, insurance, health and safety, legal issues, and more
Marketing research, including evaluating local competition to refine your concept
Evaluating franchise opportunities-the pros and cons of going with an established concept
Effective staff training-both initial and ongoing
The "feel-good factor"-that intangible quality that keeps customers coming back for more All this proven, practical guidance is served up in Christopher Egerton-Thomas s flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.
If you're thinking of opening a restaurant, you have a lot on your plate!
Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right.
The Third Edition of the celebrated soup-to-nuts classic is updated for today's competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers:
* Guidance on financing, taxes, insurance, health and safety, legal issues, and more
* Marketing research, including evaluating local competition to refine your concept
* Evaluating franchise opportunities-the pros and cons of going with an established concept
* Effective staff training-both initial and ongoing
* The "feel-good factor"-that intangible quality that keeps customers coming back for more
All this proven, practical guidance is served up in Christopher Egerton-Thomas's flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.
Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right.
The Third Edition of the celebrated soup-to-nuts classic is updated for today's competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers:
* Guidance on financing, taxes, insurance, health and safety, legal issues, and more
* Marketing research, including evaluating local competition to refine your concept
* Evaluating franchise opportunities-the pros and cons of going with an established concept
* Effective staff training-both initial and ongoing
* The "feel-good factor"-that intangible quality that keeps customers coming back for more
All this proven, practical guidance is served up in Christopher Egerton-Thomas's flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.
Autoren-Porträt von Christopher Egerton-Thomas
CHRISTOPHER EGERTON-THOMAS is a restaurateur, caterer, and writer. He has appeared on numerous television programs and has authored four previous books with Wiley, including the Second Edition of this book and How to Manage a Successful Bar, as well as articles that have appeared in Vanity Fair and the New York Times.
Bibliographische Angaben
- Autor: Christopher Egerton-Thomas
- 2005, 3. Aufl., 240 Seiten, Maße: 22,8 cm, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0471698741
- ISBN-13: 9780471698746
Sprache:
Englisch
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