Gourmet to Go : A Guide to Opening and Operating a Specialty Food Store
Editorial Reviews
Book Description
"In this book we will communicate just how competitive and serious the business of specialty food retailing is today. We will provide you with a comprehensive overview of the industry, the market today, tools to [enable you] to make a commitment to go ahead, a thorough outline for your business plan, checklists for the most important planning stages, anecdotes and recommendations from the top players in the industry, and tips and insights into the intangibles of what makes good businesses good. You will have a better chance of success by being well armed and taking all the right precautions through careful preopening research and development. And you will see that, for success, it is not just information and organization but ample funding that will give your new business a fighting chance to ripen, develop, and succeed. Guided by this text and the accumulated wisdom of sage retailers who've paved the way, and fueled by your own enterprising spirit and imagination, dream big, plan carefully, and proceed with confidence to success." — From the Preface of Gourmet to Go
It begins with a dream, a longing for the independence, self-reliance, and creative freedom of running your own specialty take-out food store. But if you want that dream to become a reality, you can't rely solely on your expertise as a chef, manager, or owner of a previous business — you'll need to develop all of those skills and more. You need a comprehensive, reliable information source that shows you what to expect and prepares you to deal with the unexpected. You need to learn from the successes and failures of others how to envision, plan, finance, establish, and run a successful gourmet retail operation. You need Gourmet to Go.
This full-spectrum guide offers solid direction on every aspect of the retail specialty food industry. Making liberal use of case studies, Robert Wemischner and Karen Karp lead you step by step through each phase of the development and operation of a take-out gourmet store. They help you find the concept that's right for you, write a business plan, and secure the financing you'll need. Next, you'll discover what to look for in choosing your location; how to communicate with designers, builders, and contractors; and the ins and outs of legal structure and complying with government regulations. You'll learn how to select graphic designs, purchase and price merchandise, hire and train employees, set store policies, and manage your cash. Each of these issues is presented in a clear, forthright style that enables you to understand your options and make informed choices. You'll also learn how to:
Whether you're a foodservice professional yearning for independence or a retailer looking to expand or transform your current business; whether you're a caterer wanting to offer your creations to a broader public or a successful manager in search of a great business opportunity, Gourmet to Go helps you start strong and guides you every step of the way, until your dream comes true.
The publisher, John Wiley & Sons
An in-depth examination of the process that prospective specialty food entrepreneurs must follow to open and operate a successful business in today's economic climate. Provides readers with a substantial grounding in the realities of planning for success in this highly dynamic, demanding and trend-driven industry. Contains highly instructive and illuminating stories behind several of the most influential stores along with insightful quotes from retailers, large and small, who are pacesetters in the field. Describes how to write a persuasive and thorough business plan; raise capital; negotiate a lease; find, train and retain key staff; and build customer loyalty. Includes current developments in mail order, private label distribution and Internet marketing.
Gourmet to Go : A Guide to Opening and Operating a Specialty Food Store
Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store,Robert Wemischner,Karen Karp,Wiley,0471139394,Business & Economics,Cooking,Cooking / Wine,Food industry and trade,Food service,Industries - General,Methods - Gourmet,Methods - Professional,Quantity Food Production And Service,Reference,United States,Business & Economics / New Business Enterprises,Business communication & presentation,Hospitality industry,Management & management techniques,Retail sector,Sales & marketing
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