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Chester's International
Chester's is a fried chicken franchise.
| Title | Author | Description | |
|---|---|---|---|
Art of the Chicken Coop: A Fun and Essential Guide to Housing Your Peeps | Chris Gleason | Keeping chickens—even for city dwellers is a trend that just keeps on growing. With this book, today’s modern farmer will find plans and construction techniques for making seven different chicken coops, fun chicken facts, and recipes for eggs. Experienced farmer, woodworker, and author Chris Gleason's hip eye for design, combined with sound woodworking techniques make the coops both attractive and sturdy. Practical information such as how to properly size a coop and how to source reclaimed materials is included. Don’t miss the authors “tour de coop” where he visits coops from other backyard farmers to find out why they keep chickens and what lessons they have to share with others interested in doing so. | |
Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home (Top Secret Recipes) | Todd Wilbur | A brand new restaurant recipe treasury from the wizard of culinary carbon copies. For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow-and the delicious results cost just a fraction of what the restaurants charge. With over 100 sensational new recipes, Top Secret Restaurant Recipes 3 unlocks the secrets to: ?Outback Steakhouse Outback Rack ?Chili's Quesadilla Explosion Salad ?Olive Garden Breadsticks ?TGI Friday's Fried Mac & Cheese ?Chili's Firecracker Tilapia ?On the Border Mexican Mojito ?Cracker Barrel Double Chocolate Fudge Coca-Cola Cake And much, much more... | |
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups) | Entrepreneur Press and Jacquelyn Lynn | Americans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There'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. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources. | |
Running a Restaurant For Dummies | Michael Garvey, Heather Dismore and Andrew Dismore | Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant.Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed:Put your ideas on paper with a realistic business planAttract investors to help get the business off the groundBe totally prepared for your grand openingMake sure your business is legal and above boardHire and train a great staffDevelop a delicious menuIf you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:Designing and theme and a conceptTaking over an existing restaurant or buying into a franchiseStocking and operating a barWorking with partners and other investorsChoose a perfect locationHiring and training an excellent staffPricing menu itemsDesigning the interior of the restaurantPurchasing and managing suppliesMarketing your restaurant to customersIf you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking. | |
What the Great Ate: A Curious History of Food and Fame | Matthew Jacob and Mark Jacob | What was eating them? And vice versa. In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history. Here is food • As code: Benito Mussolini used the phrase “we’re making spaghetti” to inform his wife if he’d be (illegally) dueling later that day. • As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game. • In service to country: President Thomas Jefferson, America’s original foodie, introduced eggplant to the United States and wrote down the nation’s first recipe for ice cream. From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, the bite-size tidbits in What the Great Ate will whet your appetite for tantalizing trivia. | |
Happy for No Reason: 7 Steps to Being Happy from the Inside Out | Marci Shimoff | From the bestselling coauthor of Chicken Soup for the Woman’s Soul and a leading contributor to The Secret, comes a fresh, new, practical program for finding and maintaining the happiness we all seek. | |
The Educated Franchisee: The How-To Book for Choosing a Winning Franchise, 2nd Edition | Rick Bisio | There is nothing more expensive than ignorance -- let The Educated Franchisee serve as your guide for selecting a franchise that meets your needs! The Educated Franchisee will show you: -How to find a franchise that is right for you -How owning a franchise can create wealth -Where to find quality franchisors -What qualities franchisors look for -How to gather information from franchisees -How to make sure the franchise makes money -How to confidently select the best franchise -The five keys to success in owning a franchise | |
Street Smart Franchising: A Must Read Before You Buy a Franchise! | Joe Mathews, Don DeBolt and Deb Percival | THE INSIDER'S GUIDE TO BUYING, OWNING AND OPERATING A FRANCHISE. Prepping you for what it takes to succeed in franchising, franchise experts Joe Mathews, Don DeBolt and Deb Percival deliver an insider's view of how franchising works, imparting real-world tactics and strategies, and empowering you to decide if franchising is for you. Street Smart Franchising is the kind of book I wish every one of our current and prospective franchisees would take the time to read. It beautifully captures the challenges of owning and operating a franchise business along with practical guidance on how to make it work. Anyone considering a franchise investment will make a better investment decision by reading this down-to-earth self help book. Don't miss it!" -- David McKinnon, chairman/CEO, Service Brands International: Molly Maid, 1-800 Dryclean, Mr. Handyman, Ductz "Twenty-five years ago when I became a franchisee of the Great American Cookie Company, this book would have saved me a world of grief. Street Smart Franchising lays it out. No sugar coating. It’s a realistic guide on how to make one the most important decisions of your life." -- Lawrence (Doc) Cohen, past chairman, International Franchise Association, franchisee of 21 units - Great American Cookie Company, Pretzel Time, and Coffee Beanery. "At the International Franchise Association, we were privy to all the fine books on franchising. What's truly unique about Street Smart Franchising is the carefully crafted treatment of how emotions and behavior influence success. It's another must read for any prospective franchisee--good stuff for folks who have been in the business a while too." -- Matt Shay, past president, International Franchise Association Joe Mathews has held management roles with such national chains as Subway, Blimpie, Motophoto and the Entrepreneur's Source. Don DeBolt is a former president of the International Franchise Association. Deb Percival works in franchise development. | |
Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business (Start Your Own Restaurant & More) | Jacquelyn Lynn | Make Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There'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. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success. | |
Food Politics: What Everyone Needs to Know | Robert Paarlberg | The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one-third of all citizens undernourished - and the international markets that link these diverse regions together are subject to sudden disruption. Food Politics carefully examines and explains the most important issues on today's global food landscape, including international food prices, famines, chronic hunger, the Malthusian race between food production and population growth, international food aid, "green revolution" farming, obesity, farm subsidies and trade, agriculture and the environment, agribusiness, supermarkets, food safety, fast food, slow food, organic food, local food, and genetically engineered food. Politics in each of these areas has become polarized over the past decade by conflicting claims and accusations from advocates on all sides. Paarlberg's book maps this contested terrain, challenging myths and critiquing more than a few of today's fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed and also challenged, this is the book to read. |
| Tags | chicken food restaurant |
| Address |
, USA |
| Web | www.chestersinternational.com | Type | Franchise |