Signed Copy of The Business Side of Restaurants
Paperback book with a signed author page delivered to your home.
"Compared to what it costs to talk to my consultant for an hour, this book is a steal," says early reviewer, Wilford
*President of Georgia Restaurant Association Karen Bremer says, "Great concise review for current operators, and a must for anyone considering opening a restaurant!"
*Chef-Owner Doug Turbush of Seed Hospitality Group says, "Whether you're opening or currently operating a restaurant business, this book provides sage advice and practical insights into what it takes to run a profitable restaurant, from one of Georgia's most respected restaurateurs."
*Certified Master Chef Tom Catherall of Lola on 30A says, "The leasing advice is priceless, and the money-saving tips are great. I want all of my managers to buy a copy."
Howard, Appell, Publisher, Today's Restaurant, The Food Service Industry Authority says, "Finally, a guide to the items needed to open and run a restaurant from the beginning stage to the grand opening. Step by step information with first-hand experiences mixed in. A must-read for new and existing owners. Pick up today!"
FROM THE FIRST FEW PAGES:
Taken from years of hands-on experience from an industry expert and a Georgia Restaurateur of the Year, the author takes you through essential business topics. While the issues are short and to the point, they cover the most crucial part of operating or opening a restaurant. They cover the business side of restaurants. The book's goal is for each of the 18 steps to provide the reader with lifelong knowledge within areas that can make them more money in restaurants and in business. There is no better time for this book than there is now. It arrives at a time when every restaurant owner is trying to save their business.
The book's first part includes steps on contracts like the lease, operating agreements, term sheets, and general contractor. Next, it delves into operational costs, marketing, insurance, and accounting, to the financial reporting and build-out of a restaurant. While the steps are quick and the book is easily read, they all have highly pertinent information in them, which assists in creating more knowledge and saving money opportunities.
The middle part of the book includes areas of analysis. The analysis consists of financial areas of the business, human resources, sales mixes, costs, and inventory information. Each topic is highly thought out and pertinent to any restaurant or small business operation.
The last part of the book is an analysis of areas that can suck a business dry. Topics like sales, labor, theft, and taxes are added to the book to increase awareness of all areas of business operations.
Also included in the book are QR codes that take the reader to websites, forms, examples, and recommendations simply by scanning the code. Using the QR codes seems to bring some technology to the pages, whereas one would have had to punch in a website address in the past. Now, the reader can scan the code and is taken immediately to the website.
Within the book are real-life stories by the author about happenings at restaurants. They break up the book's business tone with some funny guest experiences and unusual incidents. Keep an eye out for the one with the guy named Travis.
Several of the stories provide an insight into the issues restaurant operators face when serving their guests and understanding the psyche of individuals.
ABOUT THE AUTHOR:
Cliff Bramble has been in the restaurant business for forty years. He is an award-winning restaurateur that previously co-founded one of the best steakhouses in the United States and has been recognized by the Georgia Restaurant Assn. as one of the top restaurateurs in Georgia.