Restaurant Economic Trends PDF Download
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Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 198
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Book Description
Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 198
Get Book Here
Book Description
Author: Peter Merriman
Publisher:
ISBN: 9780990520580
Category :
Languages : en
Pages :
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Book Description
A collection of stories and recipes from Chef Peter Merriman, owner of several restaurants in Hawaii and a pioneer of the local and sustainable food movement in the islands. With more than 100 images from photograph Linny Morris.
Author: Danny Meyer
Publisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
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Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Author: Akbaba, Atilla
Publisher: IGI Global
ISBN: 1799830322
Category : Business & Economics
Languages : en
Pages : 336
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Book Description
The tourism and hospitality industries are seeing continued success, which is why so many new businesses are trying to find a foothold in the field. However, the functions and responsibilities of management differ heavily between organizations within the tourism industry, such as the differences faced by big chain hotels, family owned hotels, and individually owned hotels. Understanding the methods of managing such companies is vital to ensuring their success. Industrial and Managerial Solutions for Tourism Enterprises is a pivotal reference source that focuses on the latest developments on management in the tourism and hospitality industries. Highlighting a range of topics including core competency, customer relationship management, and departmental relationships, this book is ideally designed for managers, restaurateurs, tour developers, destination management professionals, travel agencies, tourism media journalists, hotel managers, management consulting companies, human resources professionals, performance evaluators, researchers, academicians, and students.
Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 1607745593
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Author: César Quintero
Publisher:
ISBN: 9781502469700
Category :
Languages : en
Pages : 68
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Book Description
The food industry sucks time, energy and money with often very little rewards. Yet everyone thinks they can start and manage a restaurant. But in this day and age, margins are so thin that it is difficult for most to keep their doors open. In this book, a passionate and successful entrepreneur shares his experiences to help you make your restaurant leaner and more profitable. Get into the food industry trends that most restaurants aren't following and set yourself up for the freedom and cash that you thought you would have by owning your food business.
Author: Robin Gagnon
Publisher: Tate Publishing
ISBN: 1617398144
Category : Business & Economics
Languages : en
Pages : 352
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Book Description
'This is the definitive guide for anyone looking to enter the restaurant industry! Full of hands-on practical advice and real-life examples, Robin and Eric provide you with the expertise necessary to avoid common pitfalls and navigate your way to owning the restaurant of your dreams!' —Herb Mesa, Finalist, The Next Food Network Star, Season 6 'Outstanding work...presented in a bright and motivating style that is quite informative. Highly recommended reading for the food service entrepreneur.' —Henry L. Hicks, Certified business broker, fellow of the IBBA, past chairman of the board of the International Business Brokers Association, CEO of Georgia Business Associates, Inc., board member of the Georgia Association of Business Brokers Six out of every ten startup restaurants fail. Your restaurant should not be one of them. Veteran industry experts and restaurant brokers Eric and Robin Gagnon now present their guide to buying an existing restaurant so you can beat the odds. Readers will finish this book knowing how to acquire a restaurant in a way that is less painful, more profitable, and delivers a better return on their investment. With the help of this guide, you can soon satisfy your Appetite for Acquisition!
Author: Androniki Kavoura
Publisher: Springer
ISBN: 9783030661533
Category : Business & Economics
Languages : en
Pages : 240
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Book Description
This book presents the latest findings of researchers from around the globe who presented their work at the 9th International Conference on Strategic Innovative Marketing and Tourism in the Covid-19 era. It provides up-to-date information and discusses current trends, issues, and debates, as well as theoretical and practical research, on strategic innovative marketing and tourism and applications from social media. Topics covered include social media in marketing and tourism hospitality, and strategic tools and techniques developed and implemented by some of the world’s leading research labs. In addition, the book brings together work from academia and industry.
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1014
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Book Description
Author: Cheryl J. Baldwin
Publisher: John Wiley & Sons
ISBN: 1118447735
Category : Technology & Engineering
Languages : en
Pages : 226
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Book Description
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The 10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources, enhance economic development, and close resource loops. The book makes this complex topic approachable and actionable by identifying the most pressing sustainability priorities across the entire food supply chain and showing, with tools and examples, how producers, processors, packers, distributors, marketers and retailers all play a role in advancing improvement. The book begins with an overview of the Principles of sustainability in the food industry: what they are and why they matter. Subsequent chapters focus on each of the Ten Principles in detail: how they relate to the food industry, their global relevance (including their environmental, health, and social impacts), and the best practices to achieve the potential of meaningful and positive progress that the Principles offer. Specific examples from industry are presented in order to provide scalable solutions and bring the concepts to life, along with top resources for further exploration. The Principles, practices, and potential of sustainability in the food industry covered in this book are designed to be motivating and to offer a much-needed and clear way forward towards a sustainable food supply.
