A practical guide for opening a restaurant, with tips on choosing a location, designing a menu, hiring staff, and making a profit.
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Offers a guide to opening a restaurant and succeeding, discussing how to choose a location, designing the menu, and hiring staff.
"Americans spend more than 600 billion a year eating out. Busy consumers don't have the time or inclination to cook - they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to…
Provides information for starting a restaurant business, covering evaluating competition, set-up, staffing, permits, marketing, inventory, location, and more.
An executive sous chef who has worked alongside cooks from some of the nation's leading restaurants documents an intense twenty-four-hour period that illuminates the allures and adversities of a professional culinary life. "The back must slave to feed the belly. In this urgent …
"The back must slave to feed the belly. In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succ…