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Applebee's
Applebee's is the largest casual dining chain in the world with annual sales of $4.7 billion. Already a staple of the casual dining market, Applebee's is pursuing expansion opportunities and looking for individuals and/or firms with a serious interest in developing their successful brand internationally.
| Title | Author | Description | |
|---|---|---|---|
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. | |
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. | |
Dining Room and Banquet Management | Anthony J. Strianese and Pamela P. Strianese | This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. In addition, information about reservations, priority seating, and reservations systems is also included. | |
Running a Restaurant For Dummies (For Dummies (Business & Personal Finance)) | Michael Garvey, Andrew G. Dismore and Heather H. Dismore | The easy way to successfully run a profitable restaurantMillions 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 aspiring 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 get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed.New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the houseDetermining whether to rent or buy restaurant propertyUpdated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom lineThe latest and greatest marketing and publicity options in a social-media worldManaging and retaining key staffNew and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planningRunning a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants. | |
Menus for Chez Panisse | Patricia Curtan | Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food. | |
Cooking For Crowds For Dummies | Dawn Simmons and Curt Simmons | Over 100 recipes, plus time-saving planning tips and sanity-saving suggestionsServe terrific food confidently and calmly, and wow your crowd!Panicky about cooking for a casual church dinner, a posh graduation party, or a holiday feast for 50? With terrific recipes plus tips for everything from planning menus to preparation and presentation, you can serve a hungry crowd without getting all steamed up about it. You'll quickly grasp the basics you need to know to cook like an experienced pro.Discover how toServe great dishes, from appetizers through dessertsDetermine food quantities when cooking for groupsHandle food safelyAdd ambience with easy decorations | |
New Bars & Restaurants 2 | Daniela Santos Quartino | A follow-up to the highly successful New Bars & Restaurants, New Bars & Restaurants 2 takes us on a trip around the world, exploring the newest dining spaces in countries that range from France to Australia. What ties all of these projects together, however, is their original solutions to the venerable problem of dining design. An imaginative lighting system and the symbolic use of color, for example, are just two of the many design solutions that uncover universes of fantasy in a space where the focus is usually placed on the kitchen. With its detailed design comments and more than 500 full-color photographs, New Bars & Restaurants 2 will serve as an indispensable resource for the storeowner and architect alike. | |
From Kitchen to Market: Selling Your Gourmet Food Specialty (Sell Your Specialty Food: Market, Distribute & Profit from Your Kitchen Creation) | Stephen Hall | Grab a slice of the $39 billion specialty food pie with this updated, ultimate resource for gourmet food entrepreneurs. The specialty food industry is THE proven vehicle for entry-level food distribution in the United States. Retail sales of specialty foods averaging an annual growth rate of more than 7 percent presents, to some, a great opportunity—to others, a formidable challenge. Your ability to make your mark in the industry, establish your independence, achieve success, and acquire wealth depends on how effectively you prepare, according to Stephen Hall, a long-recognized specialty food marketing professional. In From Kitchen to Market: Selling Your Gourmet Food Specialty, Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own your own business or you are thinking about starting one, From Kitchen to Market will show you how to: •Identify a winning product and its most appropriate markets. •Get your product ready to market. •Advertise, promote, and sell your product. •Create your own success niche. •Professionalize your business. Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources. | |
Global E-Commerce Strategies for Small Businesses | Eduardo da Costa | Small companies account for a surprising one-third of U.S. exports, and their market share is growing. The Internet has played a major role in helping these companies develop an increasingly powerful international presence. Global E-Commerce Strategies for Small Businesses describes the export opportunities e-commerce holds for small-to-medium size enterprises (SMEs) all over the world. The book is organized in two parts. The first uses examples and case studies of small exporting companies from six countries to show how SMEs and new entrepreneurs are not only successful but also often responsible for job creation, innovation, and economic growth in their regions. It also examines common obstacles to exports such as local and international laws, cultural differences, trade barriers, taxation, and transport infrastructure. The second part covers the steps in setting up a global business: researching business opportunities, identifying and reach out to customers, building and keeping an online image, closing the deal, and maintaining customer support. Written in a casual, accessible style, the book offers an overview of the tools and services available to help smaller companies flourish in the global marketplace. | |
Catering: A Guide to Managing a Successful Business Operation | Bruce Mattel and The Culinary Institute of America | In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field. |
| Tags | casual food restaurant |
| Address |
, USA |
| Web | applebees.com | Type | Franchise |