Second Edition.
This book gives authoritative, up to the minute advice on how to turn a strong business plan into a food service success story. Newly revised to reflect today's restaurant industry realities, this edition includes information on how to control costs, establishing menu pricing and staffing and scheduling. It also discusses systems for purchasing, receiving and production, finding the best location, and niche marketing for restaurants. The book is essential reading for anyone starting or managing a restaurant, who is serious about making it a successful business.
