Do you dream of starting your own restaurant? Venturing into the restaurant business is the popular choice of many prospective entrepreneurs today. Yet of all the eateries cropping up at a rapid pace, only a few survive! The 3rd Edition includes two new chapters, more articles and several other updates. Discover how to manage risks associated with the business and make well informed choices for your startup. * If you simply wish to get a reality check on the trade, use this book as a primer. * If you are a serious entrepreneur looking to realise your restaurant dream, this book will help you develop a roadmap. * If you are a hospitality student or academician keen to revisit your understanding, this book will serve as a reference source. I have packed in information on the nuts and bolts of the restaurant industry as well as techniques to handle money, marketing, manpower and operational issues. I have shared proven techniques and strategies honed by hospitality professionals over decades, many of which I've used when conceptualizing and developing several food businesses. Whether you are a businessman with no knowledge of restaurants, a practising professional or an industry student, this book will help you avoid painful mistakes and do it right the first time....

ラヴィ・ワジールの筆致は、単なる指南書を超え、起業という冒険に挑む者の精神性を鋭く描き出します。夢と現実の乖離を「生存戦略」というテーマに昇華させた本作は、読者に冷徹な自己内省を迫ります。緻密な実務の裏側に潜むのは、食文化を支える情熱の源泉であり、まさに現代を生き抜くための智恵の結晶です。 映像化作品では、テキストの知見が血の通った人間ドラマとして躍動します。書籍が経営の「骨格」を提示するならば、映像版はそこに「感情の熱量」を宿らせました。理論を説く原作と、現場の葛藤を視覚化する映像。この両メディアを往復することで、ビジネスの厳酷さと、それを凌駕する創造の歓喜を重層的に体感できるはずです。