Everything you need to know about opening your own Restaurant, Food Truck, Catering Business, or Cottage Food in-home Food 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
Business or Economic Students
As a course for study
THE CHEF BEHIND THE BOOK
Meet the Author
is retired Executive Chef at Millersville University. He served as the mid-Atlantic Region President and on the National Board of Directors for the National Association of College and University Food Services (NACUFS). 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 years in various hotels, including Hiltons, Marriott, Hyatt, Ritz Carlton of Atlanta and more.
Chef Louis E. Logan
He is a certified mentor and coach for the Service Core of Retired Executives (SCORE), counseling over 100 clients looking to open a food establishment or needing assistance with their existing food operations, as well as helping with other food operational questions and problems that they may have.
Food Cost
COST ANALYSIS
Each Food Chapter Includes:
RECIPES FOR SUCCESS is your complete blueprint to help launch your food business. Each recipe card represents a chapter fiiled with important information that can give you an advantage and help you be better prepared.
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
LABOR COST
Food Handlers Certification Act
Start-Up Cost
MARKETING
SWOT
Financial Managment
Permits & License
Forecasting
Fixed & Variable cost
Business Plan
To help you navigate through many of the essential things to be aware of and prevent important details from being overlooked.
Opening Checklist
Food for Thought
Insight 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
Please send any questions or comments