Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store / Edition 1

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"In this book we will communicate just how competitive and serious the business of specialty food retailing is today. We will provide you with a comprehensive overview of the industry, the market today, tools to [enable you] to make a commitment to go ahead, a thorough outline for your business plan, checklists for the most important planning stages, anecdotes and recommendations from the top players in the industry, and tips and insights into the intangibles of what makes good businesses good. You will have a better chance of success by being well armed and taking all the right precautions through careful preopening research and development. And you will see that, for success, it is not just information and organization but ample funding that will give your new business a fighting chance to ripen, develop, and succeed. Guided by this text and the accumulated wisdom of sage retailers who've paved the way, and fueled by your own enterprising spirit and imagination, dream big, plan carefully, and proceed with confidence to success." — From the Preface of Gourmet to Go

It begins with a dream, a longing for the independence, self-reliance, and creative freedom of running your own specialty take-out food store. But if you want that dream to become a reality, you can't rely solely on your expertise as a chef, manager, or owner of a previous business — you'll need to develop all of those skills and more. You need a comprehensive, reliable information source that shows you what to expect and prepares you to deal with the unexpected. You need to learn from the successes and failures of others how to envision, plan, finance, establish, and run a successful gourmet retail operation. You need Gourmet to Go.

This full-spectrum guide offers solid direction on every aspect of the retail specialty food industry. Making liberal use of case studies, Robert Wemischner and Karen Karp lead you step by step through each phase of the development and operation of a take-out gourmet store. They help you find the concept that's right for you, write a business plan, and secure the financing you'll need. Next, you'll discover what to look for in choosing your location; how to communicate with designers, builders, and contractors; and the ins and outs of legal structure and complying with government regulations. You'll learn how to select graphic designs, purchase and price merchandise, hire and train employees, set store policies, and manage your cash. Each of these issues is presented in a clear, forthright style that enables you to understand your options and make informed choices. You'll also learn how to:
* Market and promote your store and build a steady clientele
* Exceed your customers' expectations for quality and service
* Use in-store signage and irresistible merchandise displays to increase sales
* Expand or convert an existing business
* Fine-tune your business to promote growth

Whether you're a foodservice professional yearning for independence or a retailer looking to expand or transform your current business; whether you're a caterer wanting to offer your creations to a broader public or a successful manager in search of a great business opportunity, Gourmet to Go helps you start strong and guides you every step of the way, until your dream comes true.

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Product Details

  • ISBN-13: 9780471139393
  • Publisher: Wiley
  • Publication date: 10/28/1997
  • Edition number: 1
  • Pages: 336
  • Sales rank: 1,031,466
  • Product dimensions: 7.77 (w) x 9.57 (h) x 0.98 (d)

Meet the Author

ROBERT WEMISCHNER is a Los Angeles- based caterer and bakinginstructor at Los Angeles Trade Technical College who received hisculinary training at LeNotre and with the famed Troisgros brothersin France. He specializes in cross-cultural cooking using ethnicingredients in unorthodox combinations. He has published numerousarticles on food and cooking in the popular press and is the authorof The Vivid Flavors Cookbook. He pioneered the concept of gourmetto go in the mid-1970s when he owned Le Grand Buffet in BeverlyHills.

KAREN KARP is President of Karp Resources, a consulting firm basedin New York City. The company specializes in business planning andeconomic development. Her innovative style and focus on detail havehelped make New York City restaurants and shops such as T-Salon,Flavors, and Cub Room a success. Ms. Karp guest lectures at severalculinary and economic development conferences each year on thetopics of business development and entrepreneurship.

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Table of Contents

Introduction and History of the Specialty Food Business.

Getting Started: What Is the Industry Today and Are You Prepared toEnter It?

The Business Plan.

Financing Your Business.

Location and Build-Out.

Putting the Plan to Work, Part I: Concept, Legal Structure andCompliance, Graphic Design, Purchasing, and Pricing.

Putting the Plan to Work, Part II: Hiring and Training, StorePolicies, Cash Management, and "A Day in the Life..." CorporateCulture, Display and Merchandising, and Customer Service.

Building the Business: Marketing and Promotion.

Working Toward the Future: Fine-Tuning, Growth, andExpansion.




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Sort by: Showing all of 2 Customer Reviews
  • Posted March 21, 2010

    I Also Recommend:

    Professional Guide

    A solid guide to opening and operating a retail specialty food store any where in the world.

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  • Anonymous

    Posted June 13, 2003

    Invaluable Tool

    I have been working on opening a specialty food store/cafe and have gotten stuck numerous times on the tedious and complicated process of planning. I tried using other books and guides, and got nowhere. On a recommendation from a friend, I purchased GOURMET TO GO and I couldn't be happier. The book answers all of the questions that I had and leads readers down the path in a logical way. The money spent on this book now can save you thousands later. I can now approach my business with confidence, thanks to this book. Two thumbs up!

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