Description

Do you dream of starting your own restaurant or café some day? Here’s your no-nonsense roadmap to becoming a restaurateur.

Venturing into the restaurant business is a popular choice today, yet few new eateries survive. It’s important to discover how to manage business risks and make well-informed choices for your restaurant start-up before you go live.

Beyond the Menu: A Restaurant Start-Up Guide is packed with information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower, and operational issues. Top business consultant Ravi Wazir shares proven techniques and strategies honed by hospitality professionals over decades.

USE THIS BOOK AS A REFERENCE TO:

• Design your restaurant
• Plan your menu
• Organize your team
• Manage your budget
• Get your certificates and approvals

• About the Author

  

  Ravi Wazir

  Ravi Wazir has worked in the hospitality sector as an employee, an entrepreneur and a consultant for over two decades. He has experience in businesses from hotels to fast food outlets, from catering services to restaurants, and has helped set up several brands and organizations. In 2003 he started a business consulting firm offering start-up, developmental & turnaround assistance to entrepreneurs in the trade. His articles have been published in both industry journals and the popular press. He has also helped organize, and spoken at several industry events. Ravi presently lives in Mumbai, India with his wife and two kids. For more information about his work, you can visit his website at www.raviwazir.com