How to Operate A Restaurant 1.0

Despite this growing trend for eating out and a steadily expanding sales volume, the mortality rate in the food service industry is very high. One investigation after another has shown that from one-fourth to one-third of the restaurants that begin their existence in any one year were out of business by the end of that year.

This book represents the distillation of experience and knowledge of many owners and managers successfully running all types of operations: from drive-ins and diners to service restaurants, cafeterias and inplant feeding units, with sales volumes ranging from $80,000 annually to $1,700,000 a unit, located throughout the nation from Maine to Florida and across to Washington and California.