How to Succeed in the High-Risk Restaurant Business uses a practical approach and covers everythin a professional needs to know to be successful in the highly competitive industry.

How to Succeed in the High-Risk Restaurant Business provides a wealth of real-life experiences and offers basic and usable tips in an easily read format.

Contents

1. Where to Begin?
2. Deciding on Your Options
3. Predicting Your Food Cost
4. Labor Cost Control
5. The Other Costs
6. The Profit and Loss Statement
7. Sanitation
8. Doing the Right Things
9. The Greeter
10. Employee Communication
11. Know Your Customers
12. The Kitchen
13. Owning Your Own Business
14. Leadership Your Employees Can Respect
15. The Essence of Management
16. Time Management—Practical Applications
17. Food Quality
18. How to Hire a New Manager
19. Getting Ahead

Index

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