How to Open and Operate a Profitable Restaurant

How to Open and Operate a Profitable Restaurant
Author: Steve Malaga
Publisher: AuthorHouse
Total Pages: 371
Release: 2010
Genre: Business & Economics
ISBN: 1452061157


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- Plan and organize your new startup restaurant business - Make more money in your existing restaurant and improve ROI This restaurant startup book is easy to read and the tips and strategies are time proven and used by successful restaurateurs worldwide.


How to Open and Operate a Profitable Restaurant
Language: es
Pages: 371
Authors: Steve Malaga
Categories: Business & Economics
Type: BOOK - Published: 2010 - Publisher: AuthorHouse

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- Plan and organize your new startup restaurant business - Make more money in your existing restaurant and improve ROI This restaurant startup book is easy to r
How to Start, Run & Grow a Successful Restaurant Business
Language: en
Pages: 270
Authors: Tim Hoffman
Categories:
Type: BOOK - Published: 2017-09-29 - Publisher: Createspace Independent Publishing Platform

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How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and sin
How to Open and Operate a Restaurant
Language: en
Pages: 241
Authors: Arthur Meyer
Categories: Business & Economics
Type: BOOK - Published: 2013-07-02 - Publisher: Rowman & Littlefield

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The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of t
Restaurant Business Plan
Language: en
Pages: 40
Authors: Cory Sutherland
Categories:
Type: BOOK - Published: 2015-02-13 - Publisher:

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Starting a business is always tough - especially in the food industry, and particularly for restaurant businesses. Among other things, you'll have to please a d
Restaurant Man
Language: en
Pages: 342
Authors: Joe Bastianich
Categories: Biography & Autobiography
Type: BOOK - Published: 2012-05-01 - Publisher: Penguin

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The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s K