An introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. Written for food service professionals, it is a useful resource for anyone wishing to break into one of today's most dynamic service industries.
Introduction to franchising -- Impact of hospitality franchising on the U.S. economy -- Pros and cons of franchising -- Franchising agreements and legal documentation -- Franchise application and franchise package -- Franchisee/franchisor/franchise selection -- Standard franchis…
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispens…
A practical guide for opening a restaurant, with tips on choosing a location, designing a menu, hiring staff, and making a profit.
Offers a guide to opening a restaurant and succeeding, discussing how to choose a location, designing the menu, and hiring staff.
Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories, he walks readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. This editi…
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right' Wrong! Roger…
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong!…
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong!…
"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.
From the Publisher: Make Your Dreams of Owning a Profitable Eatery Come True. Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of roo…