Ninety percent of all new restaurants started by new business owners failed. Vincent Gabriel, a food and management consultant shows you how a restaurant can survive its first year, based on understanding the critical factors that will make your operation a success. The topics covered are: <br>* Food Business Models<br>* Knowing Your Customer<br>* Franchise As A Food Business Tomorrow<br>* Menu Planning And Design<br>* Viability Of Your Outlet<br>* Decorating The Eatery<br>* Selecting And Keeping Staff For The Eatery<br>* Purchasing Effectively<br>* Stocking Correctly
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