A practical guide to starting your food business the right way
Restaurant, Food Truck, Catering or Cottage Food in-home business
For anyone thinking about getting into the food business or the person who would like to know more about what’s involved.
An Excellent Resource For:
Culinary Students
Considering Entrepreneurship
As a course for study
Business or Economic Students
As a course for study
YOU'VE BEEN THINKING ABOUT IT FOR A LONG TIME BUT DID'NT KNOW WHERE OR HOW TO START.
NOW YOU DO!
SMALL RESTAURANTS GROW BIG
Made at home, sold in public
Recipes For Success is more than a book; it's a roadmap to your future
YOUR OWN FOOD TRUCK
CATERING
Be your own boss
COTTAGE FOOD
Chef Louis E. Logan
is retired Executive Chef at Millersville University. Louis served on the National Board of Directors for the National Association of College and University Food Services (NACUFS) as the mid-Atlantic Region President. The mid-Atlantic region consists of colleges and universities in Pennsylvania, Maryland, West Virginia, Virginia, Delaware and New Jersey. He also served on the Pennsylvania School of Culinary Arts, York Technical Institute Advisory Board.
Past culinary leadership positions include Executive Chef at Messiah College and as Executive Chef and Sous Chef for 20 plus years in various hotels, including Hiltons, Marriott, Hyatt, Ritz Carlton of Atlanta and more.
Louis is a certified mentor and coach for the Service Core of Retired Executives (SCORE), where he continues to counsel clients seeking to open food establishments or improve their existing operations. To date, he has counseled more than 100 food entrepreneurs, or prospective food entrepreneurs throughout the country. Offering expert guidance on foodservice procedures, compliance, and operational problem‑solving.
THE CHEF BEHIND THE BOOK
Meet the Author
Food Cost
COST ANALYSIS
Each Food Chapter Includes:
RECIPES FOR SUCCESS is more than a book; it's a blueprint that guides you through the process of opening your own food business. It identifies the important details that you will need to know and understand so you can progress through each step along the way. RECIPES FOR SUCCESS is an invaluable resource that can help you achieve your goal of having your own restaurant, food truck, catering or cottage food business.
Is the total expense incurred to acquire, prepare, and serve food, often expressed as a percentage of sales to measure profitability.
The systematic evaluation of the expenses associated with producing menu items to optimize profitability and operational efficiency.
Estimating future sales, customer demand, labor needs, inventory usage, and cash flow based on available data.
What's Inside the book
LABOR COST
Food Handlers Certification Act
Start-Up Cost
MARKETING
SWOT
Financial Managment
Permits & Licenses
Forecasting
Business Plan
To help you navigate through many of the essential things to be aware of and help prevent important details from being overlooked.
Opening Checklist
Food for Thought
Insights from the chef, looking at each type of food business and offering ideas and thoughts to consider as you move forward.
Keys to Success
Tips and suggestions that can help you be better prepared and know when opportunities may give you an advantage.
and much more
Fixed & Variable cost
Please send any questions or comments