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Author: Anoothi Vishal Publisher: Hachette India ISBN: 9350095912 Category : Business & Economics Languages : en Pages : 272
Book Description
Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning makes for a perfect recipe? In India’s cut-throat restaurant industry, fame and fortune rest on a knife’s edge. Over the past two decades, the sector has seen an unprecedented boom – with the introduction of experiential restaurants, global cuisines and modern Indian food, and chefs seeking to establish credible ventures to serve consumers more open to culinary diversity than ever before. But behind all the glamour, there lies a cautionary tale: restaurants are a tough business in a market characterized by high costs, an unclear regulatory framework and fickle consumers who often prize discounts over quality. And while the last few years have seen private equity investment enter the space, there have been few notable exits, and returns on investment remain nebulous even as restaurants struggle with slim profit margins and high mortality rates. In Business on a Platter, Anoothi Vishal dives deep into the complex business of restaurants and takes a hard look at where it’s all headed. Building on her observations of the sector over two decades, she analyses stories of survival, failure and turnarounds, while also tracing the history of food retail from Mughal India to the newest brands pushing the envelope. Incisive and percipient, this book is the ultimate guide to the business of food in India.
Author: Anoothi Vishal Publisher: Hachette India ISBN: 9350095912 Category : Business & Economics Languages : en Pages : 272
Book Description
Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning makes for a perfect recipe? In India’s cut-throat restaurant industry, fame and fortune rest on a knife’s edge. Over the past two decades, the sector has seen an unprecedented boom – with the introduction of experiential restaurants, global cuisines and modern Indian food, and chefs seeking to establish credible ventures to serve consumers more open to culinary diversity than ever before. But behind all the glamour, there lies a cautionary tale: restaurants are a tough business in a market characterized by high costs, an unclear regulatory framework and fickle consumers who often prize discounts over quality. And while the last few years have seen private equity investment enter the space, there have been few notable exits, and returns on investment remain nebulous even as restaurants struggle with slim profit margins and high mortality rates. In Business on a Platter, Anoothi Vishal dives deep into the complex business of restaurants and takes a hard look at where it’s all headed. Building on her observations of the sector over two decades, she analyses stories of survival, failure and turnarounds, while also tracing the history of food retail from Mughal India to the newest brands pushing the envelope. Incisive and percipient, this book is the ultimate guide to the business of food in India.
Author: Najwa Zebian Publisher: Andrews McMeel Publishing ISBN: 1449495516 Category : Poetry Languages : en Pages : 218
Book Description
Mind Platter is a compilation of reflections on life as seen through the eyes of an educator, student, and human who experienced her early days in silence. It is written in the words of a woman who came from Lebanon to Canada at the age of sixteen and experienced what it was like to have fate push her to a place where she didn't belong. It is written in the voice of every person who has felt unheard, mistreated, misjudged, or unseen. The book contains over 200 one-page reflections on topics we encounter in our everyday lives: love, friendship, hurt, inspiration, respect, motivation, integrity, honesty, and more. Mind Platter is not about the words it contains, but what the reader makes of them. May this book give a voice to those who need one, be a crying shoulder for those who yearn for someone to listen, and inspire those who need a reminder of the power they have over their lives.
Author: Elaine Viets Publisher: Berkley ISBN: 9780451235244 Category : Detective and mystery stories Languages : en Pages : 0
Book Description
Josie Marcus plans to savor sampling the local St. Louis cuisine for a City Eats food tour. But her appetite is ruined at Tillie's Off the Hill Italian Restaurant when another customer is poisoned. Was the victim the real target-or is someone trying to ruin Tillie's reputation? It's up to Josie to find a killer who has no reservations about preparing a dish to die for...
Author: John R. Walker Publisher: Wiley ISBN: 9780471740575 Category : Business & Economics Languages : en Pages : 0
Book Description
Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.
Author: Suzanne J. E. Tourtillott Publisher: Lark Books ISBN: 1579906885 Category : Plates (Tableware) Languages : en Pages : 424
Book Description
For must of us, plates and chargers are primarily vessels for serving and holding food. In the eyes of the talented artists whose works are showcased in this collection, these objects are spectatular pieces to display on a table, sideboard or hutch.
Author: Padmanabhan Krishna Publisher: Lulu.com ISBN: 1312819901 Category : Biography & Autobiography Languages : en Pages : 442
Book Description
This book gives an intimate portrayal of the philosopher sage Jiddu Krishnamurti by several of his colleagues who knew him over many decades and interacted with him closely. It reveals several aspects of the man and investigates his teachings in depth. The author, Professor P.Krishna, was a Professor of Physics and was closely associated with him for nearly 3 decades. He has lectured all over the world and conducted dialogues about Krishnamurti's teachings.
Author: United States. Congress. Senate. Committee on Agriculture and Forestry Publisher: ISBN: Category : Meat industry and trade Languages : en Pages : 682
Author: Shelly Westerhausen Publisher: Chronicle Books ISBN: 1452164207 Category : Languages : en Pages : 227
Book Description
Platters and Boards — Entertaining dishes and party dishes your guests will love Entertaining and party dishes from Platters and Boards: Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy) in her bestselling Platters and Boards cookbook. This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Platters and Boards is an inspiring resource for throwing unforgettable get-togethers: Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation. Helpful advice includes: Tips on portioning Guides to picking surfaces and vessels Recommendations for pairing complementary textures and flavors A handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers) Fans of Cook Beautiful, The Art of the Cheese Plate, InStyle Parties, Magnolia Table, and Cravings will love Platters and Boards.
Author: Matt Lee Publisher: Macmillan + ORM ISBN: 1627792627 Category : Cooking Languages : en Pages : 262
Book Description
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party—or entertain on your own—in the same way after reading this book.
Author: Anoothi Vishal
Author: Anoothi Vishal
Author: Najwa Zebian
Author: Randy Fox
Author: Elaine Viets
Author: John R. Walker
Author: Suzanne J. E. Tourtillott
Author: Padmanabhan Krishna
Author: United States. Congress. Senate. Committee on Agriculture and Forestry
Author: Shelly Westerhausen
Author: Matt Lee