Winning Foodservice Ideas: R&I's Keys to Success With the Menu, the Staff, the Customer, and the Kitchen (The Best of Restaurants & Institutions)

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 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.