Restaurant Design: Concept to Customer: How to design your foodservice operation

By William R Thibodeaux

This book contains the practical and important elements of restaurant, bakery, or general foodservice design for the creation of an initial business model, or operational strategy in general. Topics include: looking at cities, demographics, customers, competitors, marketing and positioning, the facility, menu and pricing, and analysis of the operation

• Format: Paperback
• Language: English
• ISBN: 198697782X
• ISBN13: 9781986977821
• Release Date: July 2018
• Publisher: Createspace Independent Publishing Platform
• Length: 436 Pages
• Weight: 1.89 lbs.
• Dimensions: 0.9" x 8.0" x 10.0"