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The New Restaurant Entrepreneur: An Inside Look at Restaurant Deal-Making and Other Tales from the Culinary Trenches

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Success stories abound, but the specter of failure hovers over the launch of any new eatery. Kep Sweeney, a veteran investment analyst for the industry as well as a chef and successful restaurateur, reveals how the most fatal stumbling blocks often occur at the preopening, or deal, phase, when funding, partnerships, and a clear concept are developed and finalized. At this Success stories abound, but the specter of failure hovers over the launch of any new eatery. Kep Sweeney, a veteran investment analyst for the industry as well as a chef and successful restaurateur, reveals how the most fatal stumbling blocks often occur at the preopening, or deal, phase, when funding, partnerships, and a clear concept are developed and finalized. At this stage, however, many excited, overconfident dreamers want to charge ahead, believing everything will work itself out. The New Restaurant Entrepreneur is solely devoted to this first phase of restaurant start-up, revealing the perfect combination of art and business planning that makes a new restaurant sizzle, instead of fizzle. Sweeney offers practical, expert advice to readers whose knowledge of business development may not be quite as far-reaching as their vision, drive, and imagination. to focus their energies. Readers will learn to: Ask - and honestly answer - key questions that will successfully develop the concept. Toss out the notion that cuisine alone can differentiate the restaurant. Predetermine the evolution of a customer's experience, from first-timer to regular. Form a crackerjack team based on a savvy selection of managers and waitstaff that complements the owner's strengths and weaknesses. Look for financial partners with similar financial and personal goals - and learn to avoid the tire kickers. In 14 years working in the industry, Sweeney has seen dozens of mistakes, some made by the largest restaurant chains. He's also witnessed - and had a hand in - some spectacular successes, including Dylan Prime, Morton's, and Damon's.


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Success stories abound, but the specter of failure hovers over the launch of any new eatery. Kep Sweeney, a veteran investment analyst for the industry as well as a chef and successful restaurateur, reveals how the most fatal stumbling blocks often occur at the preopening, or deal, phase, when funding, partnerships, and a clear concept are developed and finalized. At this Success stories abound, but the specter of failure hovers over the launch of any new eatery. Kep Sweeney, a veteran investment analyst for the industry as well as a chef and successful restaurateur, reveals how the most fatal stumbling blocks often occur at the preopening, or deal, phase, when funding, partnerships, and a clear concept are developed and finalized. At this stage, however, many excited, overconfident dreamers want to charge ahead, believing everything will work itself out. The New Restaurant Entrepreneur is solely devoted to this first phase of restaurant start-up, revealing the perfect combination of art and business planning that makes a new restaurant sizzle, instead of fizzle. Sweeney offers practical, expert advice to readers whose knowledge of business development may not be quite as far-reaching as their vision, drive, and imagination. to focus their energies. Readers will learn to: Ask - and honestly answer - key questions that will successfully develop the concept. Toss out the notion that cuisine alone can differentiate the restaurant. Predetermine the evolution of a customer's experience, from first-timer to regular. Form a crackerjack team based on a savvy selection of managers and waitstaff that complements the owner's strengths and weaknesses. Look for financial partners with similar financial and personal goals - and learn to avoid the tire kickers. In 14 years working in the industry, Sweeney has seen dozens of mistakes, some made by the largest restaurant chains. He's also witnessed - and had a hand in - some spectacular successes, including Dylan Prime, Morton's, and Damon's.

19 review for The New Restaurant Entrepreneur: An Inside Look at Restaurant Deal-Making and Other Tales from the Culinary Trenches

  1. 4 out of 5

    Amy

    I started reading this book to help me with a class project, but finished this book being interested in opening a restaurant some day. It is an honest book about the trials and hardships that come with opening a restaurant. It also talks about the journey filled with rewards and further opportunities. I enjoyed it and am now developing a business plan for a new restaurant concept.

  2. 5 out of 5

    Barry

  3. 4 out of 5

    Mark Jacobson

  4. 5 out of 5

    Kerkyra

  5. 4 out of 5

    Christopher

  6. 4 out of 5

    B Lauffer

  7. 4 out of 5

    Nereyda Alina

  8. 4 out of 5

    Laurie Gershgorn

  9. 4 out of 5

    Paul

  10. 4 out of 5

    Carrie Heinonen

  11. 5 out of 5

    Tommybars

  12. 5 out of 5

    Craig Girolami

  13. 5 out of 5

    Denis Anggoro

  14. 5 out of 5

    Aisling

  15. 4 out of 5

    BookDB

  16. 4 out of 5

    Carolyn

  17. 5 out of 5

    Brad

  18. 5 out of 5

    Debbye Campbell

  19. 5 out of 5

    Aaron

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