Review: the definitive guide to operating a world-class eatery and keep your shirt
Rating: 5 out of 5
Date: 11 12, 2013
There are many people out there that dream of being a "restaurateur" because they are passionate about food or because they want to be a world-class chef and have people fighting tooth and nail to get a reservation at one of their tables. Most would be restaurant owners, however, fail to realize that the vast majority of restaurants that open every year. End up closing within the first 60 days of opening for business and the reasons for a restaurants failure and the loss of a dream are easily preventable with basic business knowledge a bit of preparation and research into your given market demographic and a basic understanding of human nature and customer service.And it is this basic wisdom and knowledge that Brian Cliette provides each thoroughly explains every aspect of the business from out of find the most optimum location to how to hire the world's best dishwashers and find significant financial savings that will benefit your restaurant in the long term and everything in between from out of designing intriguing but balanced menu that is realistic to your capabilities even have to design the most eye-catching and inspiring menu graphics. And even the best way to determine the price points for each item on your menu. This handy little guide will definitely prevent you from losing your shirt in the restaurant business if you follow the wisdom layout within its pages. This book is so informative that if you are a budding restaurateur. You want to sleep with it under your pillow so that even when you're not reading it you can absorb the information through osmosis!! This book has something for everyone even if you are well entrenched in the food service community.