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

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

Author: William R. Thibodeaux
Publisher: Createspace Independent Publishing Platform
Published: 07/09/2018
Pages: 436
Binding Type: Paperback
Weight: 1.89lbs
Size: 10.00h x 7.99w x 0.89d
ISBN13: 9781986977821
ISBN10: 198697782X
BISAC Categories:
- Business & Economics | Entrepreneurship

This title is not returnable