Are restaurants a thing of the past? Should those wanting to open a restaurant forget their dream? What about those that are open and struggling to stay in business?
Food & Beverage Magazine Guide to Restaurant Success by Michael Politz (publisher of Food & Beverage Magazine and a leader in the F&B industry) can assist owners of existing restaurants and those with a dream to open their own place.
Released in June, Michael shared his expertise and knowledge as well as his experience in successfully opening and operating five restaurants investing $25,000 (in each one).
Today, the second (or third) wave of the pandemic has hit hard, and many restaurants are forced to scale back even more. The first wave included seating dining room guests (when the restaurant opened) at spaced out tables and only allowing 50% occupancy. Food & Beverage Magazine Guide to Restaurant Success is relevant with tips, strategies, and valuable information to keep the business going.
People want to eat out, try new cuisines (with delivery and takeout), enjoy different menu items, and safely socialize with others over a meal. With this book, restaurateurs can make any necessary adjustments and find a way to make their dreams happen. Anyone with a passion and goal to open a restaurant (or keep one open) will be guided by the precise steps to become part of the food and beverage industry.
While not downplaying the pandemic, the food and beverage industry is vital and is not going away as obsolete. Yes, it is challenging, but restaurants can be opened and stay in business. Purchase either a hard copy or Kindle version on Amazon.
