By John R. Walker
Eating place proprietors will proceed to show to The eating place since it is helping them achieve the abilities had to grasp each problem and achieve this hugely aggressive and lucrative undefined. every one bankruptcy has been revised, up to date, and improved with a number of examples, sidebars, charts, tables, images, and menus. better emphasis is put on eating place company plans, eating place administration, and eating place operations. the topics of sustainability and sustainable eating place administration were further all through. New sections have additionally been integrated on paying for meat, cocktails, and the early heritage of consuming out. All of this data can help eating place vendors make the selections essential to construct a thriving enterprise.
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Extra resources for The Restaurant: From Concept to Operation , Sixth Edition
John Mariani, America Eats Out, New York: William Morrow, 1991, pp. 122–124. 16. Ibid. 17. Martin E. Dorf, Restaurants That Work, New York: William Morrow, 1991, pp. 122–124. 18. Ibid. 19. Ibid. 20. Lundberg, p. 215. 21. Richard A. , Dubuque, IA: Kendall Hunt, 1991, p. 29. 22. Donald E. , New York: Van Nostrand Reinhold, 1994, p. 295. 23. Ibid. 24. Colonel Harland D. Sanders, Finger Lickin’ Good, Carol Stream, IL: Creation House, 1974. 25. Lundberg op cit. p. 299. 26. ” Front Page. Miami Herald.
Remember that franchisors (the company franchising the rights to you and others) want to be sure that you have what it takes to succeed. They will need to know if you: ■ ■ ■ ■ ■ ■ Share the values, mission, and ways of doing business of the franchisor Have been successful in any other business Possess the motivation to succeed Have enough money not only to purchase the rights but also to set up and operate the business Have the ability to spend lots of time on your franchise Will go for training from the bottom up and cover all areas of the restaurant’s operation Franchising involves the least financial risk in that the restaurant format, including building design, menu, and marketing plans, already have been tested in the marketplace.
Since World War II, a number of social and economic trends have favored the restaurant business. The most important has been the rise in family income, the principal source of which has been the working woman. The more disposable income available, the greater the likelihood of eating out. Lifestyle changes have also been important for restaurant sales. ” Despite economic cycles, many people perceive restaurant eating to be something deserved or even a different kind of necessity. 20 ■ 11 12 ■ Chapter 1 Introduction Following World War II, North America took to the road.
The Restaurant: From Concept to Operation , Sixth Edition by John R. Walker