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by Michael Politz (Author)
A complete how-to guide with ALL you need to know to open and run a successful restaurant.
Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers Food and Beverage Magazine's Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant.
This restaurant success guide provides vital information on how to protect the significant investment--sometimes ranging from $250,000 to $425,000--that's required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you're doing things right.
- Get guidance from a restaurant owner's handbook of what to do and not do
- Refer to handy tips and checklists that help you launch your business
- Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more
- Gain food industry knowledge with a comprehensive restaurant how-to guide
Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You'll be better prepared before, during, and after your restaurant launch Set your establishment up for rave reviews with Food and Beverage Magazine's Guide to Restaurant Success.
Front Jacket
The so-called "experts" will tell you that opening a restaurant is a terrible idea unless you have millions of dollars to back you up. Not true. Of course, it certainly doesn't hurt to have substantial financial resources behind your new venture--but if opening your own restaurant is your passion, nothing anyone says will stop you from pursuing your dream. You're ready to stake your claim in the food and beverage industry, yet you may not know where to start. That's where The Food & Beverage Magazine Guide to Restaurant Success comes in. This practical resource helps you to figure out if you're ready, willing, and able to open a restaurant, and shows you how to select the best market, create the best customer experience, and ensure that your new business has the best chance for success.
The most important thing for you to understand is this: even though you may be a great chef, an amazing bartender, or an experienced manager, you must become an entrepreneur to open and operate a successful restaurant, nightclub, or bar. Being an entrepreneur involves more than owning and operating a business, you need to be a leader and a manager, a restaurateur and an entrepreneur. This real-world handbook will teach you how to take each critical step that will make your vision a reality. You will learn to maximize your competitive advantage, build strong relationships with vendors and suppliers, market your new restaurant, analyze customer feedback, make smart decisions about where to invest your money, use proven strategies to grow your business, and much more.
Written by a successful entrepreneur, publisher, and consultant, The Food & Beverage Magazine Guide to Restaurant Success is a must-have book for anyone starting, or just thinking of starting, a new business in the hospitality industry.
Back Jacket
PRAISE FOR THE FOOD & BEVERAGE MAGAZINE GUIDE TO RESTAURANT SUCCESS
"This book is the go-to for anyone thinking of jumping in the exciting business of restaurants. I eat out 365 days a year and I know the places to eat! If you want to become one of them, read this book!"
--JONATHAN CHEBAN, Foodgod
"The Food & Beverage Magazine Guide to Restaurant Success is an essential and invaluable resource for any food entrepreneur dreaming of opening a restaurant, food truck, or cafe. This book is a must-read for any entrepreneur with a great recipe, concept, or dream. Politz wants to see you succeed in realizing your dreams and he backs up this wish with proven, direct, expert advice, a plan, and a true guide to make your dreams come true. I wish I had this book when I started my first food business. This book will empower food business dreamers to dream even bigger, and to see the path to success."
--JENNIFER ENGLISH, James Beard Award Winner, and Journalist
"While Michael was selling greeting and holiday cards at 8 years old, I was a paperboy which gave me my intro to entrepreneurism. If you are willing to take each experience as an opportunity to learn with an outlook to the future and to have a fearless attitude, this book will help guide you and provide insight into what's ahead for you coming from an industry expert."
--CHEF DAVID BURKE
"Politz has written a must-read guide for ANYONE considering opening a restaurant. Read and learn from one of the best. All the unknown is answered right here. Success is learning from your failures and Politz is candid about his. This book tells all!"
--JULIE ROSSLER-THOMPSON, Owner, Celebrity Delly
"Thank you for writing this book Michael. For years I've had friends asking me about opening or investing in a restaurant. Here's an actual path to follow to help someone on that journey."
--SHEP GORDON, Creator of the celebrity chef, which revolutionized the food industry and turned the culinary arts into the multi-billion dollar industry it is today
Author Biography
MICHAEL POLITZ is the founder and publisher of Food & Beverage Magazine, the leading online magazine and resource in the industry. Michael has developed and branded multiple celebrity bar and nightlife concepts, and has consulted for Fortune 500 Companies such as Hallmark and Safeway Foods. Michael was recognized as one of Entrepreneur Magazine's Top Forty Executives Under 40.
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