Chapters
Chapter 1: Customers
They are the ones who decide if the chef has got it right!
Chapter 2: Stores
This is the beautiful table where the retail "dinner" is served to the customers.
Chapter 3: Buyers, Suppliers & Stock Management
These are the chefs who source and prepare the repast for the customers.
Chapter 4: Marketing PR & Communications
Your restaurant will not be a very big success if no-one knows about it. You have spent so much time and effort creating the perfect "dish" - how will anyone know about it?
Chapter 5: Strategy
Good "from scratch" cooks can whip up a delicious meal from whatever they find in the refrigerator, but a really great chef plans ahead for the menu, the ingredients, how and when it will be prepared and how and when it will be served.
Chapter 6: Investment vs Expense
Are you "spending money" or "investing money" - there is a huge difference!
Chapter 7: People
Who is in the kitchen and how good are they? Who is serving and how good are they? Can you ever imagine a really great restaurant running without the people who make it what it is?
Chapter 8: Tips & Truisms
There is no substitute for experience and doing it yourself, but it is possible to learn faster by paying attention to those who have done it successfully before.
Chapter 7: People
Who is in the kitchen and how good are they? Who is serving and how good are they? Can you ever imagine a really great restaurant running without the people who make it what it is?