This book covers all apsects of the restaurant business – from initial start-up, to building up a regular trade. Running a restaurant can be a most rewarding and stimulating business – both on the personal and financial level, if you approach it with professionalism and dedication, together with inagination and flair. This book is full of up-to-date information for the aspiring or novice restaurateur, as well as those already in the business and striving to meet customer expectations. It covers: – Business and financial planning – Getting planning permission – Planning, designing and equipping the kitchen and restaurant – Dealing with environmental health officers and their required standards – Choosing a name, marketing the business and getting into guides – Planning the menu and choosing your suppliers You’ll find all you need to know for the day-to-day running of the restaurant, plus tips from several experienced restaurateurs.
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