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Culinary Management Practicum :: Michael Clark: Home
This guide will help you gather information so that you can build a business plan.
Stop Blasting My MamaThe customer is not an idiot. She's your wife. She's also your mother and mine. So when we talk about email marketing why do we constantly talk about "blasting" them? "Stop Blasting My Mama" seeks to stop this terminology dead in its tracks by replacing it with an understanding of the power of email marketing, how it works, and how to create successful strategies for your restaurant. It's time to make email marketing succeed for your restaurant. Stop blasting my mama and start seeing results. Are you successfully leveraging email marketing for your restaurant brand? You could be doing it better. While marketers and branding gurus argue over which new social media is making waves, and what guerrilla tactic gets the most traction, one method of marketing continues to perform better than them all: Email Marketing. Yet, this seemingly simple media is often shunned as archaic and dated. The numbers seem to disagree. Email marketing is low cost, high return effort when done properly. Stop Blasting My Mama is the only step-by-step how-to guide book for restaurateurs, restaurant owners, and marketing professionals in charge of restaurant brand marketing. By approaching the ins and outs of why email marketing works, how to set up a system of success, and give the guidelines on planning marketing content appropriately, Stop Blasting My Mama helps even the novice marketer harness the power that email marketing holds.
Call Number: 658.872 S996 2015
The 30 Day MBA in MarketingThe 30 Day MBA in Marketing provides a complete marketing 'course' spanning twelve disciplinary areas, and including hot topics such as: buyer behaviour, marketing strategy, promotion and advertising, pricing, managing the marketing organization and marketing and the law. Each chapter includes at least one practical real life example to illustrate how marketing concepts apply to business decision making. Learn what they teach you on professional marketing courses and at the world's top Business Schools and why it matters to you; eliminate gaps in your marketing knowledge and take part in business decision making on an equal footing with MBA graduates or your company marketing director. The 30 Day MBA in Marketing includes detailed information on how to find and analyse market data on any business or market anywhere and online resources that enable you to test your own knowledge. It also provides an invaluable guide to finding further information and free resources on each topic covered. Online supporting resources for this book include a bonus chapter on business communication, self-test question and answers and appendices.
Call Number: 658.8 B278 2016
PopUp RepublicFind out how to get in on the booming pop-up scene PopUp Republic: How to Start Your Own Successful Pop-Up Space, Shop, or Restaurant is your comprehensive guide to the new world of pop-ups. This fresh text dives into the details of the pop-up industry, offering you a first-hand glimpse at pop-up success through stories, examples, anecdotes, and case studies. Additionally, if you have the entrepreneurial spirit and want to embark on your own pop-up journey, this forward-thinking resource features a guide to launching your own pop-up. Based upon a wealth of experience and knowledge, this book shines a spotlight on the differences between the pop-up industry in the United States and Europe, discusses the tools you need to create a successful pop-up, defines what, exactly, a pop-up is, the costs and benefits of the pop-up business model, the permits, insurance, and licenses that are needed to run a pop-up, and more. A $50-billion industry, pop-ups have become key features of the business landscape in cities around the world. From retail shops to restaurants, a wide range of customer-facing enterprises are embracing the pop-up trend. Follow the launch and operation of a successful pop-up, and learn from the experiences of other entrepreneurs Analyze case studies that shed light on the successes and challenges that pop-ups have faced Leverage expert guidance in building your own pop-up business model Identify how the pop-up industry is changing retail, dining, and entertainment industries on a global level PopUp Republic: How to Start Your Own Successful Pop-Up Space, Shop, or Restaurant takes a close look at the emerging pop-up industry and at the ways in which this industry is disrupting traditional business models to make room for innovative entrepreneurs.
Detail in Contemporary Bar and Restaurant DesignBars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design that gets the formula right will do as much to prolong the life of the business as the products on offer. This book includes a wide range of international projects and for each one there is a descriptive text, color photographs, floor plans, sections and construction, and decorative details. A bonus CD-ROM contains all the drawings as printed in the book, in both EPS and DWG (generic CAD) formats.
Call Number: 725.7 P737 2012
The Restaurant: from Concept to OperationThe Restaurant: From Concept to Operation, 7th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker's, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Start Your Own Restaurant and More by Jacquelyn LynnThere's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Entrepreneur has compiled everything you need including how to evaluate the competition, how to research potential customers, the basics of setting up a kitchen, how to find a great location, how to leap over regulatory hurdles in the industry, and how to find the best people to staff your business.
The FT Essential Guide to Writing a Business PlanIn one engaging, outcome-oriented book, The FT Essential Guide to Writing a Business Plan gives you: The essential knowledge you need to write a winning business plan – quickly and without fuss Guidance on how to focus throughout on the plan’s purpose – to win backing Samples of what a good plan looks like, so you can benchmark your own as you write it Checklists, tips, examples and milestones to ensure you’re on target Prompts to reflect on, evaluate and learn from your experience With advice that’s instantly applicable, whether your business is a start-up or a more established company looking to grow, this is the one guide you need to create a credible and persuasive plan.
Food and Beverage Cost ControlThis fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
Call Number: 647.95 D692 2016
Fundamentals of Menu PlanningFundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Call Number: 642.5 M176 2009
Management by MenuManagement by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.