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Posted June 14, 2006
Spicing up the Restaurant Business
Most books about the restaurant business--or, as the author would like to distinguish, the business of restaurants--are pretty boring. Useful, yes dramatic, no. This book is the story of one restaurant, 'Za Bistro, as of June 2006 still open for business in Florida, from its birth as a vague idea exchange bounced back and forth via e-mail into an actual business. It's an interesting story. The author is well-informed and detailed but far from dry--after reading about the problems that the owners had with one of the contractors, I was almost ready to find someone to shout at. The owners handled the situation professionally, and the restaurant was able to open--and I learned a valuable lesson. Sometimes it doesn't matter if you've been wronged, if pursuing justice means not opening your restaurant! So. You're not the kind of person who would find this interesting. Give you a book full of lists every time, right? I still recommend this book, because it's a great illustration of the reasons why you should carry out endless steps in endless lists that endless books suggest--and some of the situations that might make it impossible to carry out those steps, and the kind of adaptability you'll need to survive. A great introduction to concept, planning, marketing, planning, design, planning, adapting to the things that go wrong with your original plan by coming up with something better, planning some more...you get the point.
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Posted August 6, 2006
Very highly recommended and invaluable
Every year thousands of people venture into the restaurant business, either establishing their own independent restaurants or through purchasing a franchise from one of the established restaurant chains. What sets 'The Restaurant Dream?: An Inside Look At Restaurant Development, From Concept To Reality' apart from the many 'how to' books about starting up and operating a restaurant is that it is written in the form of a story, interweaving educational material with real-life experiences, including all the unexpected twists and turns that author and restauranteur Lee Simon personally encountered. Laid out for the reader are the aspirations, emotions, planning, deceptions, camaraderie, frustrations, risks, and lawsuits that were a part of the restaurant development and operations experience. Readers will see the strategies employed, the logic engaged, the successes and the failures that any aspiring restaurateur can learn and profit from, thereby improving their own prospects for success. Although specific to the restaurant business, The Restaurant Dream? has much to commend it to the reading lists of anyone considering an entrepreneurial venture in establishing a small business regardless of the product or services to be provided the public. Very highly recommended and invaluable reading!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 9, 2012
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