“This is a very useful and comprehensive guide for the would-be restaurateur”
This no-nonsense guide to opening a restaurant offers a fresh approach to a popular subject. This book covers every aspect of setting up a restaurant and usefully breaks the process down step-by-step. Topics covered include how to test your idea, surviving the crucial first six months and the importance of web presence. Not only does the book give thorough information, it is also crammed with profiles, tips and real-life advice from the founders of extremely successful restaurants such as Carluccio's and some of London's top restaurants.
ISBN: 978 1 85458 436 6
Published: 1st November 2008
Author: Sara Rizk