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HOW TO THRIVE IN THE RESTAURANT BUSINESS: A COMPREHENSIVE By Roy J Slicker
US $27.25
ApproximatelyS$ 35.08
or Best Offer
Was US $28.99 (6% off)
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
Sale ends in: 5d 15h
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Located in: Monroe, North Carolina, United States
Delivery:
Estimated between Fri, 22 Aug and Fri, 29 Aug
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eBay item number:205570587413
Item specifics
- Condition
- Type
- Paperback
- Publication Name
- Independently published
- ISBN-10
- 1076170315
- ISBN
- 9781076170316
About this product
Product Identifiers
Publisher
Independently Published
ISBN-10
1076170315
ISBN-13
9781076170316
eBay Product ID (ePID)
14038479539
Product Key Features
Book Title
How to Thrive in the Restaurant Business : A Comprehensive Guide on How Start, Operate and Maintain a Successful Restaurant Business
Number of Pages
437 Pages
Language
English
Topic
Consulting
Publication Year
2019
Genre
Business & Economics
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
33.2 Oz
Item Length
10 in
Item Width
7 in
Additional Product Features
Intended Audience
Trade
Synopsis
How to Thrive in the Restaurant Business is one of the most comprehensive and cost-effective manuals for people considering opening a restaurant, or those struggling for profitability. Every aspect is covered with facts, examples and even humor to help the reader better understand the challenges on the road to profitability and enjoying restaurant business ownership. More info at: www.thrivewya.com Purchase includes access to FREE document resources files The book differs from others in many ways, including each chapter starting with What-To-Do''s and What-Not-To-Do''s in order to focus on positive results and avoid the mistakes of countless others that resulted business-ending distractions. It also addresses a key subject often overlooked by others: Loss Prevention: How to detect theft and stop it. Easy to understand chapters on: - Developing a Solid Brand: Customer attachment to your business - Restaurant Service Types: Table, Counter and Drive Thru - Menu Presentation: Organization for profit - Marketing: Traditional/untraditional methods, managing reviews and more - Team Members: Hiring, compensation, managing staff - Catering: proposals, menus, equipment, staff - Beverage Service: Certifications, tracking, portioning - Loss Prevention: Facts, cash/food schemes and how to catch them - Equipment: Considerations - Security for your customers, employees, business - Organization: Formation, payroll, taxes, insurance, licenses - Location: Considerations - Financial, business plan, tracking performance, investors - Construction, plans, contractors, infrastructure - Inventory methods - Suppliers, deliveries, credit - Kitchen menu development, food costs, portioning, ingredients, etc. - Sanitation/Safety: Health department interaction, dishwashing equipment, chemicals - Wasted Foods & Supplies - Recycling: Handling, donations, oils, foods, containers - Cleaning: garbage, receptacles, equipment - Services: Community, non-profits, etc. - And over 350 links to related products & services Restaurants have one of the highest failure rates of any industry. This book was written specifically to reduce that statistic by thoroughly educating and empowering the reader to make the best decisions, whether that''s to open a restaurant or avoid the industry altogether. In either case, the goal is to save the reader money, time and stress. FREE ACCESS TO DOCUMENTS. The book provides a link for free access to an extensive list of supporting documents including: - Spreadsheets for projecting profit/loss - Planning and tracking spreadsheets - Employee manual, NDA, drug testing waiver, training material, warning form, ad sample, interview questions, harassment policy - Check Lists for catering, cleaning, food logs, temperatures - Drawer balancing instructions, form, expense reports, daily labor - Company formation, commercial lease, loan agreement - Catering proposal, press release, email sheet - And more Testimonials "This book is an indispensable resource for anyone thinking about opening a restaurant. The author has assembled a restaurant "toolbox" brimming with easy to understand yet remarkably thorough advice. I was amazed to find not only the volume of content but the quality and attention to detail of each section. Much like having a team of experts on staff for the restaurateur without the expense of having the team!" Dave Wolfgram - Restaurant Executive SF Bay Area "I was completely ignorant about the restaurant business. I kept searching online for so long and then found the How to Thrive in the Restaurant Business book. It is exactly what I was looking for and needed to move forward! Thank you so much for such an amazing book." Esraa Alraghy, Houston, TX - Opening a New Restaurant in a Shopping Mall Food Court, How to Thrive in the Restaurant Business is one of the most comprehensive and cost-effective manuals for people considering opening a restaurant, or those struggling for profitability. Every aspect is covered with facts, examples and even humor to help the reader better understand the challenges on the road to profitability and enjoying restaurant business ownership. Purchase includes access to FREE document resources files The book differs from others in many ways, including each chapter starting with What-To-Do's and What-Not-To-Do's in order to focus on positive results and avoid the mistakes of countless others that resulted business-ending distractions. It also addresses a key subject often overlooked by others: Loss Prevention: How to detect theft and stop it. Easy to understand chapters on: - Developing a Solid Brand: Customer attachment to your business - Restaurant Service Types: Table, Counter and Drive Thru - Menu Presentation: Organization for profit - Marketing: Traditional/untraditional methods, managing reviews and more - Team Members: Hiring, compensation, managing staff - Catering: proposals, menus, equipment, staff - Beverage Service: Certifications, tracking, portioning - Loss Prevention: Facts, cash/food schemes and how to catch them - Equipment: Considerations - Security for your customers, employees, business - Organization: Formation, payroll, taxes, insurance, licenses - Location: Considerations - Financial, business plan, tracking performance, investors - Construction, plans, contractors, infrastructure - Inventory methods - Suppliers, deliveries, credit - Kitchen menu development, food costs, portioning, ingredients, etc. - Sanitation/Safety: Health department interaction, dishwashing equipment, chemicals - Wasted Foods & Supplies - Recycling: Handling, donations, oils, foods, containers - Cleaning: garbage, receptacles, equipment - Services: Community, non-profits, etc. - And over 350 links to related products & services Restaurants have one of the highest failure rates of any industry. This book was written specifically to reduce that statistic by thoroughly educating and empowering the reader to make the best decisions, whether that's to open a restaurant or avoid the industry altogether. In either case, the goal is to save the reader money, time and stress. FREE ACCESS TO DOCUMENTS. The book provides a link for free access to an extensive list of supporting documents including: - Spreadsheets for projecting profit/loss - Planning and tracking spreadsheets - Employee manual, NDA, drug testing waiver, training material, warning form, ad sample, interview questions, harassment policy - Check Lists for catering, cleaning, food logs, temperatures - Drawer balancing instructions, form, expense reports, daily labor - Company formation, commercial lease, loan agreement - Catering proposal, press release, email sheet - And more Testimonials "This book is an indispensable resource for anyone thinking about opening a restaurant. The author has assembled a restaurant "toolbox" brimming with easy to understand yet remarkably thorough advice. I was amazed to find not only the volume of content but the quality and attention to detail of each section. Much like having a team of experts on staff for the restaurateur without the expense of having the team " Dave Wolfgram - Restaurant Executive SF Bay Area "I was completely ignorant about the restaurant business. I kept searching online for so long and then found the How to Thrive in the Restaurant Business book. It is exactly what I was looking for and needed to move forward Thank you so much for such an amazing book." Esraa Alraghy, Houston, TX - Opening a New Restaurant in a Shopping Mall Food Court
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Popular categories from this store
Seller feedback (11,141)
- 7***6 (482)- Feedback left by buyer.Past monthVerified purchaseThank you!
- l***s (2540)- Feedback left by buyer.Past monthVerified purchasesmooth transaction
- e***r (226)- Feedback left by buyer.Past monthVerified purchaseFast shipping,item as described A+++