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Specialty Food Store Operation Guide
from C.H.I.P.S.

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

by Robert Wemischner
and Karen Karp


This unique new book offers solid direction on every aspect of the retail specialty food industry.

Making liberal use of case studies, the authors cover each phase of the development and operation of a take-out gourmet store.

Coverage Includes:

  • Store marketing and promotion and building a steady clientele

  • Exceeding customers' expectations for quality and service

  • Use of in-store signage and irresistible merchandise displays to increase sales

  • Expanding or converting an existing business

  • Fine-tuning the business to promote growth


Contents

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. Employee Agreements. Resources. Index.


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ORDER NOW

Gourmet to Go:
A Guide to Opening and Operating a Specialty Food Store
by Robert Wemischner and Karen Karp

318 pages $49.00 + shipping

Texas residents please add 7 % sales tax

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