Restaurant Profiles from the Editors of Cooking For Profit Magazine
Some are gifted chefs. Some are exceptional business people. All have learned what it takes to make a profitable foodservice operation. Here you will experience, through interviews with the owners, managers and chefs of successful restaurants, how they have achieved their goals. You’ll read about their management styles, employee training and retention programs, equipment selection and usage, menu development and pricing, design, decor and more.
The editors of Cooking For Profit magazine have seleteted these twelve restaurant profiles from the many that have appeared in the pages of the magazine.
74 Pages. Full color photos throughout.
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