Starting and Running a Successful Gastropub or Brasserie
Location, Financing, Pricing, Marketing, Designing, Equipping, Menus. Staffing and Accounting
By (author) Carol Godsmark
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Starting and Running a Successful Gastropub or Brasserie by Carol Godsmark
Book DescriptionGastropubs - Britain's very own version of the French bistro, brasserie or Spanish tapas bar - have grown into a vibrant and essential part of all that is good about British food, cooking, style and hospitality in the 21st century. The brasserie is also coming of age in Britain and differs from gastropub in style and type of food, the emphasis on more refined yet simple food and decor. Bridging the divide between the formality of the restaurant and a cafe, brasseries offer a more relaxed approach to eating out alongside the gastropub. But not a the expense of the food. This book is aimed at those who would like to get into the gastropub business for the first time, and at those already in the pub or restaurant business wishing to trade up. Contents: Preface; 1. What is a gastropub? What is a brasserie; 2. Gastropub or brasserie? 3. How do i get into the business?; 4. Your property; 5. Licensing laws and regulations; 6. Business finances; 7. Design and equipment for the kitchen and restaurant; 8. Running a safe business; 9. Marketing; 10. Staffing your business; 11. Menus and suppliers; 12. Stocking your bar: wines, beers and other drinks; 13. The day-to-day running of your restaurant; 14. Customer relations and being a customer; Index.
Buy Starting and Running a Successful Gastropub or Brasserie book by Carol Godsmark from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9781845282011
(245mm x 170mm x 18mm)
Imprint: How To Books Ltd
Publisher: Little, Brown Book Group
Publish Date: 3-Aug-2007
Country of Publication: United Kingdom
Books By Author Carol Godsmark
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Starting and Running a Restaurant For Dummies, Paperback (December 2007)» View all books by Carol Godsmark
Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry - from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues - to help you keep your business venture afloat and enjoyable at the same time.
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Author Biography - Carol Godsmark
Ex-chef/restaurateur, now restaurant critic and writer, Carol Godsmark shares her wide-ranging experience with you in this book. She is also the author of Starting and Running Your Own Restaurant (How To Books).
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