Strategic Book Publishing & Rights Agency, Ll So you want to open a restaurant! -a simple step-by-step process to opening a restaurant, paperback/tom wilscam

• 2 stele, bazat pe 1 voturi

The induction into the Restaurant Hall of Fame inspired Tom Wilscam to write a book to help others achieve the dream of owning a successful restaurant.

Initially, Tom owned and operated several well-known restaurants in Colorado and then took his restaurants national.

He co-owned two franchise companies, and consulted on the opening of over 80 restaurants across the country.

Additionally, Tom founded a company that later became known as Einstein Bros.

Bagels.

Tom's career has spanned the development of concepts in the major segment of the restaurant industry---- fast food, fast casual and fine dining.

While there are many how to books devoted to the restaurant industry, there are few, if any, on the step-by-step specifics of how to open a restaurant.

So You Want to Open a Restaurant begins with the necessary first step of writing a Business Plan, and covers the essential critical steps in detail that most novices might never consider.

Included are humorous, personal anecdotes related to Tom's 50 years in the industry.

If ever you want the satisfaction of sitting in your own successful restaurant, Tom Wilscam s book is a guide to a perfect opening.

Knowledge, Experience, Success, it's all in this book.

I call it: savoir-faire -- I am Pierre Wolfe, and I should know.

-- Pierre Wolfe, Celebrity Chef and Radio Talk Show Host This book is a well-thought-out primer for anyone who wishes to open a restaurant.

Author Tom Wilscam is a legend in Colorado, having mentored many of today's successful restaurant owners.

Readers will be able to use Tom's experiences, both good and bad, to get started in what is a very difficult, but very rewarding, business.

The days of Mama cooks good chili and daddy can pour the drinks are long gone.

Today's restaurant operators must have a solid foundation in hospitality business management principles.

This book provides a great outline to get started, as well as a wonderful, personal description of the challenges and rewards of the restaur.