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Foreword by Prue Leith
Location Buying and Leasing Existing Premises or Conversion?
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allows amount atmosphere average spend bartender becomes beverages bills blini buying capital cash catering chef Chicken Kiev choice cleaning coffee colour cooking cost credit card decaffeinated diners dining room dishes dishwashing door draught beers Egon Ronay equipment especially essential establishments experience floor food and drink front-of-house glass gross profit guests hire Hotel hygiene important income installation investors Jane Grigson Keemun labour layout lease lighting liquor lunch manager menu MENU COSTING opening operation organised Parma ham party planning plate preparation produce professional Prue Leith purchases recognised refrigeration regular restaurant owner restaurant's restaurateur RUNNING A RESTAURANT sauce seating selling serving skills space staff meals storage style suppliers supply take-away taste techniques telephone tips Value Added Tax wages waiter week wine list