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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
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612-822-4611
Restaurant Design: Concept to Customer: How to design your foodservice operation

Restaurant Design: Concept to Customer: How to design your foodservice operation

Paperback

Business General

ISBN10: 198697782X
ISBN13: 9781986977821
Publisher: Createspace
Published: Jul 9 2018
Pages: 436
Weight: 1.89
Height: 0.89 Width: 7.99 Depth: 10.00
Language: English
This book contains the practical and important elements of restaurant, bakery, or general foodservice design for the creation of an initial business model, or operational strategy in general. Topics include: looking at cities, demographics, customers, competitors, marketing and positioning, the facility, menu and pricing, and analysis of the operation

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Business General