Ray Varzhabedian draws on thirty-one years of restaurant experience to bring restaurant owners like you a different and refreshing perspective on how to create and maintain a successful dining establishment.Learn how to: Maximize profit Prevent theft Manage your bartenders and wait staff Deliver excellent customer service Create the right menu Manage overhead "Status Quo" provides insightful advice for all kinds of restaurants, with separate chapters containing advice for pizza parlors, quick serve restaurants, cafs, and caterers. No matter what type of restaurant you own, this book will help you make it the best it can be.
- Paperback | 128 pages
- 127 x 198.12 x 12.7mm | 136.08g
- 30 Oct 2007
- United States