- Taschenbuch: 96 Seiten
- Verlag: Lebhar-Friedman (Februar 1999)
- Sprache: Englisch
- ISBN-10: 0867307528
- ISBN-13: 978-0867307528
- Größe und/oder Gewicht: 20,1 x 9,9 x 1,3 cm
- Amazon Bestseller-Rang: Nr. 1.628.731 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktbeschreibungen
Kurzbeschreibung
Provides guidance in an area that is extremely subjective. The challenge of menu pricing is to figure the optimal price you can charge customers, make a profit, and keep them coming back for more.
Der Autor über sein Buch
Why I wrote the Restaurant Manager's Pocket Handbooks
The idea for the pocket series came to me last Christmas while I was redeeming a gift certificate in a book store. While waiting in line, I saw stacks of Richard Carlson's book "Don't Sweat the Small Stuff" piled near the check out and I ended up purchasing one. After reading it, I got the idea to put together an inexpensive booklet that could be read quickly and easily by restaurant owners and managers who are always pressed for time. The content would contain the fundamental principles of cost controls. The principles presented in the six handbooks are applicable to any business venture, not just restaurants. I wrote these handbooks to help operators reduce the anxiety and stress of planning and setting up a cost-control program and as companion books to "The Fundamental Principles of Cost Control" and "Menu Pricing and Strategy" two of my previous books used in my teaching at the university. The six handbooks are not intended to to read from cover to cover in one or two sessions or even in chapter sequence. You may want to read over the list of 25 keys and turn directly to the ones that relate to issues you are currently confronting in your business. Most can be read in less than 15 minutes. You can use the keys to begin a discussion at your next management or staff meeting. And while you certainly will find two or three innovative ideas in each book, most tips will rekindle and idea or will start you thinking about ways to deal with those decisions you've been pondering.
The idea for the pocket series came to me last Christmas while I was redeeming a gift certificate in a book store. While waiting in line, I saw stacks of Richard Carlson's book "Don't Sweat the Small Stuff" piled near the check out and I ended up purchasing one. After reading it, I got the idea to put together an inexpensive booklet that could be read quickly and easily by restaurant owners and managers who are always pressed for time. The content would contain the fundamental principles of cost controls. The principles presented in the six handbooks are applicable to any business venture, not just restaurants. I wrote these handbooks to help operators reduce the anxiety and stress of planning and setting up a cost-control program and as companion books to "The Fundamental Principles of Cost Control" and "Menu Pricing and Strategy" two of my previous books used in my teaching at the university. The six handbooks are not intended to to read from cover to cover in one or two sessions or even in chapter sequence. You may want to read over the list of 25 keys and turn directly to the ones that relate to issues you are currently confronting in your business. Most can be read in less than 15 minutes. You can use the keys to begin a discussion at your next management or staff meeting. And while you certainly will find two or three innovative ideas in each book, most tips will rekindle and idea or will start you thinking about ways to deal with those decisions you've been pondering.
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