A crucial tool to understand and implement the strategies and methods for starting a winning catering business.
The book is divided into six chapters, each featuring in-depth information and case studies. It begins with the creation of a business idea, analyses the most effective models and investigates the economic & financial feasibility to assess your business plan’s market potential, risks and opportunities.
The middle chapters focus on the fundamental organisational aspects – from choosing the right location to designing the offer as well as planning the layout and fittings. Operational aspects such as service methodologies, procedures and standards are also investigated in-depth.
Finally, the book features an ample section dedicated to human resources – the real added value that can make the difference in a catering activity.