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Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store als Buch
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Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store

Sprache: Englisch.
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A comprehensive guide to planning, preparing, marketing, and selling gourmet foods for the takeout market, a natural extension for caterers, food retail stores, and restaurants. This book discusses everything from planning to opening and operating, d … weiterlesen
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Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store als Buch

Produktdetails

Titel: Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store
Autor/en: Robert Wemischner, Karen Karp

ISBN: 0471139394
EAN: 9780471139393
Sprache: Englisch.
JOHN WILEY & SONS INC

Oktober 1997 - gebunden - 336 Seiten

Beschreibung

A comprehensive guide to planning, preparing, marketing, and selling gourmet foods for the takeout market, a natural extension for caterers, food retail stores, and restaurants. This book discusses everything from planning to opening and operating, designing a "store" concept, setting up displays, marketing the food, equiping the kitchen and display area, and training sales and kitchen staff.

Inhaltsverzeichnis

Introduction and History of the Specialty Food Business. Getting Started: What Is the Industry Today and Are You Prepared to Enter It? The Business Plan. Financing Your Business. Location and Build-Out. Putting the Plan to Work, Part I: Concept, Legal Structure and Compliance, Graphic Design, Purchasing, and Pricing. Putting the Plan to Work, Part II: Hiring and Training, Store Policies, Cash Management, and "A Day in the Life..." Corporate Culture, Display and Merchandising, and Customer Service. Building the Business: Marketing and Promotion. Working Toward the Future: Fine-Tuning, Growth, and Expansion. Appendix. Resources. Index.

Portrait

ROBERT WEMISCHNER is a Los Angeles- based caterer and baking instructor at Los Angeles Trade Technical College who received his culinary training at LeNotre and with the famed Troisgros brothers in France. He specializes in cross-cultural cooking using ethnic ingredients in unorthodox combinations. He has published numerous articles on food and cooking in the popular press and is the author of The Vivid Flavors Cookbook. He pioneered the concept of gourmet to go in the mid-1970s when he owned Le Grand Buffet in Beverly Hills. KAREN KARP is President of Karp Resources, a consulting firm based in New York City. The company specializes in business planning and economic development. Her innovative style and focus on detail have helped make New York City restaurants and shops such as T-Salon, Flavors, and Cub Room a success. Ms. Karp guest lectures at several culinary and economic development conferences each year on the topics of business development and entrepreneurship.
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