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Restaurant Design: Designing, Constructing and Renovating a Food Service Establishmen (The Food Service Professional Guide to Series 14)

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  • Anonymous

    Posted January 25, 2007

    Save your money

    This book is not for those who are investigating the notion of opening a restaurant (like I was) because it is woefully short of concrete advice or information. It is also not for experts because it won't tell you anything you don't already know, or could figure out by spending some time in a bar or restuarant. The '365 insider tips' mentioned on the cover may be inside, but are nowhere identified as such. Some useful facts would include things like 'nationally, the average market-up for food is...' but this kind of solid, useful info is not present in this book. Many of the referenced sources for information are obsolete or charge for the information. Isn't that why you bought this book? The book is small in size (pocket size), a fact which is not mentioned in B&N marketing, and is full of typos and formatting errors. A big disappointment.

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  • Anonymous

    Posted January 26, 2006

    Restaurant Design Gave Me Added Confidence

    Thinking about my new restaurant was overwhelming. I was confused by themes, locations, and building codes until I read Restaurant Design. This book showed me how to determine the best locations and assemble the right team to bring my vision into fruition. I learned how to deal with lagging construction schedules and even pick colors schemes, which encourage profits. The beauty of this book is that it breaks down the intricacies of the entire design process into laymen¿s terms. You are provided with enough technical information to work with your team effectively. Thanks to Restaurant Design, I am confident that I can do this.

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