The Best of Restaurants & Institutions: Winning Foodservice Ideas: R&I′s Keys to Success with the Menu, the Staff, the Customer, and the Kitchen - Hardcover

Hardcover

ISBN 10: 047130820X ISBN 13: 9780471308201

Publisher: John Wiley & Sons, 1994

Synopsis

The book is divided into four parts – The Menu, The Staff, The Customer, and The Kitchen – which cover all of the basic aspects of running a profitable and superior restaurant. In these four parts Bartlett offers informative and practical insights on everything from trends and over–views of cooking in the 1990s, how to achieve exemplary service, marketing and merchandising techniques, and equipment design.

About this title

About the Author

About the editor MICHAEL BARTLETT has been Editor–in–Chief of Restaurants & Institutions since 1985. Prior to that he was an editor with Signature and Golf magazines. He is the winner of many writing honors, including the Jesse Neal Award for Editorial Achievement given by the American Business Press. In a 20–year publishing career, he has written for major newspapers including the Chicago Tribune, contributed articles to national magazines, and written a nationally syndicated column.

From the Back Cover

Here is a wonderful treasury of the most useful features from the leading foodservice industry magazine. Winning Foodservice Ideas: The Best of Restaurants & Institutions includes:

• Over 500 menu ideas
• The hottest regional and ethnic cuisines
• Tips from America s top chefs and operators
• Five steps to exemplary customer service
• Winning promotions
• Menu merchandising techniques
• Ten proven ways to get customer feedback
• Restaurant critics rules
• How to protect employees and customers from injury
• Media management in a foodborne illness crisis
• How to meet the environmental challenges of running a restaurant
• And much, much more!

From the Inside Flap

Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You ll get profitable ideas for R & I s "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" In addition, you ll find overviews on trends in American cooking in the 90s. All of the ethnic cuisines, from the most popular (Italian), to some of the more unusual (Chino–Latino) are covered. You ll get the best current ideas on creating a graphically appealing, effective menu. You ll be provided with an insightful, five–part program on how to achieve exemplary service. You ll get marketing and merchandising techniques that let you reach out to customers and then listen to their feedback. You ll even hear exactly what restaurant critics look for in a dining experience. This guide was designed to be a comprehensive, all–in–one resource that will help you run a high–quality, profitable foodservice operation.

Edition details

• Publisher: John Wiley & Sons
• Publication date: 1994
• Language: English
• ISBN 10: 047130820X
• ISBN 13: 9780471308201
• Binding: Hardcover
• Number of pages: 288
• Editor: Bartlett Michael