Aaron Gersonde (13 results)

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. Opening a Restaurant is not a dream. It's a high-risk business.And most people walk into it unprepared.When Aaron Gersonde set out to open his first restaurant, he searched for a simple resource: A real, practical guide written by someone who had actually built restaurants.It didn't exist.Instead, he found books about cooking, celebrity chefs, and romanticized stories of hospitality-but nothing that explained how restaurants actually operate as businesses.This is that book.Opening a Restaurant The Frontline Guide is a direct, experience-driven manual built from over a decade of developing, structuring, and opening restaurants across the United States and internationally.It is not theory. It is not academic. It is not written from the outside looking in.It is written from inside the process.Inside, you'll learn: How to structure your restaurant investment and ownership correctlyHow to build realistic financial projections based on actual market behaviorHow to negotiate leases that don't trap your business before it opensHow to design operational systems that prevent chaosHow to build and lead teams in one of the highest turnover industries in the worldHow to avoid the costly mistakes that destroy most restaurants before they succeedRestaurants are one of the most complex small businesses in the world.When built incorrectly, they fail fast-and expensively.But when built correctly, they can become powerful, profitable, and enduring businesses.This book is designed for: First-time restaurant foundersExperienced operators launching new conceptsInvestors evaluating restaurant opportunitiesAnyone serious about building a restaurant the right wayIf you are planning to open a restaurant, this book will save you: Years of trial and errorHundreds of thousands of dollars in preventable mistakesAnd potentially the future of your businessThis is not a story.This is a frontline guide. Opening a restaurant is complex and high-risk. This practical guide covers investment, financials, leases, operations, and hiring-helping founders avoid costly mistakes and build successful restaurants. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condition: Neu. Neuware - Opening a Restaurant: The Frontline Guide.

Hardcover. Condition: new. Hardcover. Opening a Restaurant: The Frontline GuideOpening a restaurant is one of the most ambitious and unforgiving ventures in business. While the industry is filled with passion, creativity, and opportunity, it is also defined by complexity, risk, and an unforgiving margin for error. Most restaurants fail-not because of a lack of talent or effort, but because the realities of the business are misunderstood from the start.This book exists to change that.Opening a Restaurant: The Frontline Guide is a direct, experience-driven roadmap built from inside the industry-not from theory, but from years of operating, building, and managing high-performance hospitality concepts. From Michelin-starred kitchens to nationally recognized cocktail programs and multi-unit restaurant groups, this guide reflects what actually happens on the ground.This is not a collection of ideas. It is a practical system.Inside, you'll learn how to: - Evaluate whether your concept is truly viable - Structure your business, partnerships, and capital correctly - Navigate site selection, leases, and buildouts - Design a menu and experience that aligns with your model - Build and lead a team that can execute at a high level - Understand the financial mechanics that determine success or failure - Avoid the common mistakes that quietly destroy restaurants before they open - Operate with clarity, discipline, and long-term visionThis book is written for those who are serious about entering the restaurant industry-whether you are an aspiring owner, an experienced operator, or an investor evaluating opportunities in hospitality.It strips away the romanticized version of the business and replaces it with something far more valuable: clarity.Because success in this industry is not about luck. It is about preparation, structure, and execution.Written by hospitality entrepreneur Aaron Gersonde, whose experience spans fine dining, fast casual, cocktail lounges, and large-scale hospitality development, this guide brings a rare, operator-first perspective to one of the most misunderstood industries in the world.If you are thinking about opening a restaurant-or are already in the process-this book will give you the insight, structure, and discipline needed to do it the right way. Opening a restaurant is one of the toughest businesses in the world. This practical, operator-driven guide delivers a clear roadmap for concept, capital, buildout, and operations-built from real experience in high-level hospitality. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. Opening a Restaurant is not a dream. It's a high-risk business.And most people walk into it unprepared.When Aaron Gersonde set out to open his first restaurant, he searched for a simple resource: A real, practical guide written by someone who had actually built restaurants.It didn't exist.Instead, he found books about cooking, celebrity chefs, and romanticized stories of hospitality-but nothing that explained how restaurants actually operate as businesses.This is that book.Opening a Restaurant The Frontline Guide is a direct, experience-driven manual built from over a decade of developing, structuring, and opening restaurants across the United States and internationally.It is not theory. It is not academic. It is not written from the outside looking in.It is written from inside the process.Inside, you'll learn: How to structure your restaurant investment and ownership correctlyHow to build realistic financial projections based on actual market behaviorHow to negotiate leases that don't trap your business before it opensHow to design operational systems that prevent chaosHow to build and lead teams in one of the highest turnover industries in the worldHow to avoid the costly mistakes that destroy most restaurants before they succeedRestaurants are one of the most complex small businesses in the world.When built incorrectly, they fail fast-and expensively.But when built correctly, they can become powerful, profitable, and enduring businesses.This book is designed for: First-time restaurant foundersExperienced operators launching new conceptsInvestors evaluating restaurant opportunitiesAnyone serious about building a restaurant the right wayIf you are planning to open a restaurant, this book will save you: Years of trial and errorHundreds of thousands of dollars in preventable mistakesAnd potentially the future of your businessThis is not a story.This is a frontline guide. Opening a restaurant is complex and high-risk. This practical guide covers investment, financials, leases, operations, and hiring-helping founders avoid costly mistakes and build successful restaurants. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Condition: new. Paperback. Opening a Restaurant is not a dream. It's a high-risk business.And most people walk into it unprepared.When Aaron Gersonde set out to open his first restaurant, he searched for a simple resource: A real, practical guide written by someone who had actually built restaurants.It didn't exist.Instead, he found books about cooking, celebrity chefs, and romanticized stories of hospitality-but nothing that explained how restaurants actually operate as businesses.This is that book.Opening a Restaurant The Frontline Guide is a direct, experience-driven manual built from over a decade of developing, structuring, and opening restaurants across the United States and internationally.It is not theory. It is not academic. It is not written from the outside looking in.It is written from inside the process.Inside, you'll learn: How to structure your restaurant investment and ownership correctlyHow to build realistic financial projections based on actual market behaviorHow to negotiate leases that don't trap your business before it opensHow to design operational systems that prevent chaosHow to build and lead teams in one of the highest turnover industries in the worldHow to avoid the costly mistakes that destroy most restaurants before they succeedRestaurants are one of the most complex small businesses in the world.When built incorrectly, they fail fast-and expensively.But when built correctly, they can become powerful, profitable, and enduring businesses.This book is designed for: First-time restaurant foundersExperienced operators launching new conceptsInvestors evaluating restaurant opportunitiesAnyone serious about building a restaurant the right wayIf you are planning to open a restaurant, this book will save you: Years of trial and errorHundreds of thousands of dollars in preventable mistakesAnd potentially the future of your businessThis is not a story.This is a frontline guide. Opening a restaurant is complex and high-risk. This practical guide covers investment, financials, leases, operations, and hiring-helping founders avoid costly mistakes and build successful restaurants. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: new. Hardcover. Opening a Restaurant: The Frontline GuideOpening a restaurant is one of the most ambitious and unforgiving ventures in business. While the industry is filled with passion, creativity, and opportunity, it is also defined by complexity, risk, and an unforgiving margin for error. Most restaurants fail-not because of a lack of talent or effort, but because the realities of the business are misunderstood from the start.This book exists to change that.Opening a Restaurant: The Frontline Guide is a direct, experience-driven roadmap built from inside the industry-not from theory, but from years of operating, building, and managing high-performance hospitality concepts. From Michelin-starred kitchens to nationally recognized cocktail programs and multi-unit restaurant groups, this guide reflects what actually happens on the ground.This is not a collection of ideas. It is a practical system.Inside, you'll learn how to: - Evaluate whether your concept is truly viable - Structure your business, partnerships, and capital correctly - Navigate site selection, leases, and buildouts - Design a menu and experience that aligns with your model - Build and lead a team that can execute at a high level - Understand the financial mechanics that determine success or failure - Avoid the common mistakes that quietly destroy restaurants before they open - Operate with clarity, discipline, and long-term visionThis book is written for those who are serious about entering the restaurant industry-whether you are an aspiring owner, an experienced operator, or an investor evaluating opportunities in hospitality.It strips away the romanticized version of the business and replaces it with something far more valuable: clarity.Because success in this industry is not about luck. It is about preparation, structure, and execution.Written by hospitality entrepreneur Aaron Gersonde, whose experience spans fine dining, fast casual, cocktail lounges, and large-scale hospitality development, this guide brings a rare, operator-first perspective to one of the most misunderstood industries in the world.If you are thinking about opening a restaurant-or are already in the process-this book will give you the insight, structure, and discipline needed to do it the right way. Opening a restaurant is one of the toughest businesses in the world. This practical, operator-driven guide delivers a clear roadmap for concept, capital, buildout, and operations-built from real experience in high-level hospitality. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: new. Hardcover. Opening a Restaurant: The Frontline GuideOpening a restaurant is one of the most ambitious and unforgiving ventures in business. While the industry is filled with passion, creativity, and opportunity, it is also defined by complexity, risk, and an unforgiving margin for error. Most restaurants fail-not because of a lack of talent or effort, but because the realities of the business are misunderstood from the start.This book exists to change that.Opening a Restaurant: The Frontline Guide is a direct, experience-driven roadmap built from inside the industry-not from theory, but from years of operating, building, and managing high-performance hospitality concepts. From Michelin-starred kitchens to nationally recognized cocktail programs and multi-unit restaurant groups, this guide reflects what actually happens on the ground.This is not a collection of ideas. It is a practical system.Inside, you'll learn how to: - Evaluate whether your concept is truly viable - Structure your business, partnerships, and capital correctly - Navigate site selection, leases, and buildouts - Design a menu and experience that aligns with your model - Build and lead a team that can execute at a high level - Understand the financial mechanics that determine success or failure - Avoid the common mistakes that quietly destroy restaurants before they open - Operate with clarity, discipline, and long-term visionThis book is written for those who are serious about entering the restaurant industry-whether you are an aspiring owner, an experienced operator, or an investor evaluating opportunities in hospitality.It strips away the romanticized version of the business and replaces it with something far more valuable: clarity.Because success in this industry is not about luck. It is about preparation, structure, and execution.Written by hospitality entrepreneur Aaron Gersonde, whose experience spans fine dining, fast casual, cocktail lounges, and large-scale hospitality development, this guide brings a rare, operator-first perspective to one of the most misunderstood industries in the world.If you are thinking about opening a restaurant-or are already in the process-this book will give you the insight, structure, and discipline needed to do it the right way. Opening a restaurant is one of the toughest businesses in the world. This practical, operator-driven guide delivers a clear roadmap for concept, capital, buildout, and operations-built from real experience in high-level hospitality. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Taschenbuch. Condition: Neu. Opening a Restaurant | The Frontline Guide | Aaron Gersonde | Taschenbuch | Englisch | 2026 | Restaurant Founder | EAN 9798234043467 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.