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OverviewEach and every year, countless numbers of individuals act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual's success story. But comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprise, frustration, risk, and satisfaction that simply cannot be conveyed in a textbook format. The Restaurant Dream? is based on a true account of one team's efforts to develop a restaurant concept from the ground up. All aspects of the development process, from initial ideation through design, construction, opening, and the first months of operations, are covered. It is written in the form of a story, which interweaves educational material with real-life events and the unexpected twists and turns that seemed to exist around almost every corner. From elation to deception and camaraderie to lawsuits, this book shows that the surreal components of opening a restaurant are not uncommon -- they are just not frequently shared. The Restaurant Dream? shares strategies, logic, successes, and failures so that the aspiring restaurateur may learn from this effort and improve their own likelihood for success. Full Product DetailsAuthor: Lee SimonPublisher: Atlantic Publishing Co Imprint: Atlantic Publishing Co Dimensions: Width: 23.00cm , Height: 1.90cm , Length: 15.50cm Weight: 0.530kg ISBN: 9780910627832ISBN 10: 0910627835 Pages: 324 Publication Date: 23 July 2021 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Awaiting stock  The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you. Table of ContentsReviewsAt last we have a book that allows students and other would-be restaurateurs to make informed decisions about entering the restaurant business. Simon's detailed account of real-world restaurant development experience is a useful companion to what we teach in the classroom. -- Stephani Robson """At last we have a book that allows students and other would-be restaurateurs to make informed decisions about entering the restaurant business. Simon's detailed account of real-world restaurant development experience is a useful companion to what we teach in the classroom."" -- Stephani Robson" Author InformationLee Simon is an award-winning designer, specializing in commercial foodservice and hospitality projects. A graduate of Cornell University's School of Hotel Administration, he has taught Hospitality Facilities Planning and Design at the University of Central Florida's Rosen College of Hospitality Management. He is also the author of a column on hospitality design that has been featured in dozens of publications throughout the United States, Canada, the United Kingdom, Hong Kong, India, the Netherlands, Switzerland, Nigeria, and the United Arab Emirates. As a practicing designer, Lee uses his operational experience on a daily basis to assist his clients with the planning of new and renovated foodservice facilities. His past projects, located in the United States and abroad, include all types of foodservice operations. Tab Content 6Author Website:Countries AvailableAll regions |
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