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.

click here to see books • videos • cd-roms of related interest