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The Business Side of Restaurants
- How Intellectual Restaurant Business Entrepreneurs & Investors Can Lead, Win and Make More Money in Life
- ナレーター： Rich Brennan
- 再生時間： 3 時間 2 分
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The Business Side of Restaurants
批評家のレビュー
"Great concise review for current operators, and a must for anyone considering opening a restaurant!" (Karen Bremer, president of Georgia Restaurant Association)
"Whether you're opening or currently operating a restaurant business, this book provides sage advice and practical insights into what it takes to run a profitable restaurant, from one of Georgia's most respected restaurateurs." (Chef-Owner Doug Turbush of Seed Hospitality Group)
"The leasing advice is priceless, and the money-saving tips are great. I want all of my managers to buy a copy." (Certified Master Chef Tom Catherall of Lola on 30A)
あらすじ・解説
On the 10th night of co-owning the first restaurant, Cliff thought they would run out of money. Eight days later, there was a line at the front door, and for the next five years, the restaurant hit sales and record profits. Next, Cliff co-founded one of the best wine bars in Atlanta and then one of the best steakhouses in the United States. From there, he opened one of the best seafood restaurants in the county. Over the next 14 years, he helped make the restaurants more profitable than the average independent restaurant, and the restaurants received local, regional, and national recognition.
Now, in his best-selling business book, he offers 18 steps to help businesses make more money while talking about the business side of restaurants. It's the business book every current or future entrepreneur needs. If you are a student, manager, chef, or restaurant owner, this book is a must-have. There is no better time for this book than there is now. It arrives at a time when every restaurant owner is trying to save their business.
The book's first part includes steps on contracts like the lease, operating agreements, term sheets, and general contractor. Next, it delves into operational costs, marketing, insurance, and accounting, to the financial reporting and build-out of a restaurant.
The middle part of the book includes areas of analysis. The analysis consists of financial areas of the business, human resources, sales mixes, costs, and inventory information.
The last part of the book is an analysis of areas that can suck a business dry. Topics like sales, labor, theft, and taxes are added to the book to increase awareness of all areas of business operations.
Within the book are real-life stories by the author about happenings at restaurants. They break up the book's business tone with some interesting and unusual guest experiences.
Several of the stories provide an insight into the issues restaurant operators face when serving their guests and understanding the psyche of individuals.
About the author: Cliff Bramble has been in the restaurant business for 40 years.