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

 
9781986977821: Restaurant Design: Concept to Customer: How to design your foodservice operation

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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.

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