The Food Service Professional Service Guide To (Series 15 book) SYNOPSIS
This new series of fifteen books The Food Service Professional Guide TO Series from the editors of the Food Service Professional Magazine are the best and most comprehensive books for serious food service operational available today. These step-by-step guides on a specific management subject are easy-to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory".
According to the US Small Business Administration 27 percent of all new restaurants fail in their first year, and 60 percent after just five years. Americans enjoy eating out, and the pace of development of their lifestyle indicates that they will continue to eat out more in the future. Eating out has become a form of entertainment. Higher economic levels, more mobility, and more women in the work force, will all lead to a continuing growth in the industry in the next decade. A preview of the 2002 Restaurant Industry Forecast available from the National Restaurant Association indicates the nation's 858,000 restaurants will hit $407.8 billion in sales in 2002, an increase of almost 4 percent over 2001. The average annual household expenditure for food away from home in 1998 was $2,030, or $812 per person. More than four out of 10 adults were restaurant patrons on a typical day in 1999.
As these figures clearly show, there is room for entry into the restaurant marketplace. Profits, however, can only be realized from the application of modern management procedures. Food service is a complex business. The preparation and the serving of food entails warehousing, manufacturing, and selling. It is one of the few retail trades where the product is manufactured, sold, and consumed on the premises.
Properly armed with the right information and entrepreneurial drive, the restaurant business can be very rewarding both financially and through a sense of personal achievement. Obviously large national chains have certainly developed systems to ensure profitability. This series will arm the restaurateur with the right information.
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