Winning Foodservice Ideas: R&I's Keys to Success With the Menu, the Staff, the Customer, and the Kitchen (The Best of Restaurants & Institutions) - Hardcover

Hardcover

ISBN 10: 047130820X ISBN 13: 9780471308201

Publisher: John Wiley & Sons Inc, 1993

Synopsis

The book is divided into four parts - The Menu, The Staff, The Customer, and The Kitchen - which cover all of the basic aspects of running a profitable and superior restaurant. In these four parts Bartlett offers informative and practical insights on everything from trends and over-views of cooking in the 1990s, how to achieve exemplary service, marketing and merchandising techniques, and equipment design.

About this title

From the Publisher:

The Editor-in-Chief of Restaurants and Institutions, the leading magazine in foodservice, presents a compact, all-in-one resource to help you run a high-quality profitable restaurant operation. Features four basic aspects of the business: The Menu contains ideas about trends with overviews on where American cooking is in the 90s; The Staff provides an insightful, five-part program on how to achieve exemplary service; The Customer includes marketing and merchandising techniques that let you reach out to clients; The Kitchen contains award-winning articles on clean, secure and accessible restaurants.

From the Inside Flap:

Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You’ll get profitable ideas for R & I’s "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" In addition, you’ll find overviews on trends in American cooking in the ’90s. All of the ethnic cuisines, from the most popular (Italian), to some of the more unusual (Chino-Latino) are covered. You’ll get the best current ideas on creating a graphically appealing, effective menu. You’ll be provided with an insightful, five-part program on how to achieve exemplary service. You’ll get marketing and merchandising techniques that let you reach out to customers and then listen to their feedback. You’ll even hear exactly what restaurant critics look for in a dining experience. This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.

About this edition

• Publisher: John Wiley & Sons Inc
• Publication date: 1993
• ISBN 10: 047130820X
• ISBN 13: 9780471308201
• Binding: Hardcover
• Edition number: 1
• Number of pages: 274
• Editor: Bartlett Michael