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Zero's Subs
A sub sandwich franchise.
| Title | Author | Description | |
|---|---|---|---|
Tastefully Small Finger Sandwiches: Easy Party Sandwiches for All Occasions | Kim Hendrickson | This contemporary take on a classic theme sets the stage for any occasionfrom baby showers to Super Bowl partieswith more than 50 flavorful fillings and sandwich styles, making this handy volume an indispensible resource. From simple knife-cut sandwichesbuilt to impress in 10 minutes or lessto fancy layering and inlay techniques, this cookbook’s clear, easy instructions and helpful illustrations take the guesswork out of creative entertaining and reveal the artistic cook’s secret: what is beautiful is not necessarily hard to make. Recipes range from tiny twists on familiar favorites like tea-smoked egg salad diamonds to striking originals like beef, apple, and watercress spirals. | |
Setting Up and Managing Your Own Coffee Bar: How to Open a Coffee Bar That Actually Lasts and Makes Money (Coffee Boys Step By Step Guide) | John Richardson | This book is a distillation of their experience of the many dozens of coffee and sandwich businesses they have opened both personally and for clients. It is based on the Great Formula they have created within their own businesses and their consulting practice, which focuses on: PASSION Believe that you will produce the greatest coffee and the greatest sandwich in your area. PRODUCT Create and refine star products that give people the 'reason why' to buy. PEOPLE Attract, train and retain great staff. MARKETING Become a marketer, with examples of great marketing in action. SYSTEMS Create systems so that you don't end up doing everything yourself. MONEY Make a profit or your business won't last. With advice on location, raising finance, and devising a clear marketing plan, this entertaining but highly practical and detailed guide will enable you to open a coffee shop or sandwich bar that actually lasts and makes money. Catch up with the Coffee Boys at thecoffeeboys dot com | |
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. | |
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 | |
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. | |
Is Your Business Right For Franchising? | Jr. Ralph Massetti | This book is written to offer would-be Franchisors the virtual experience and benefit of personally speaking with an expert Franchise Consultant about franchising their business. It provides straight-talk advice concerning every business and personal consideration which needs to be contemplated when deciding whether to franchise a business including: Whether your business is ready to franchise, Options for expanding your business, What to expect as a Franchisor, Introduction to the franchise development process, Branding and marketing for Franchisors, Other factors that impact your chances for success, Choosing a Franchise Developer, Sample Uniform Franchise Offering Circular (UFOC) and more. Ralph Massetti is President & CEO of The Franchise Builders, a franchise consulting, development, marketing and technology firm. He also holds a Bachelors and Master Degree in Business Administration, and is a candidate for the prestigious Certified Franchise Executive (CFE) designation. | |
The Restaurant Start-Up Guide | Peter Rainsford and David H. Bangs | A 12 month plan for successfully starting a restaurant.The all new edition of The Restaurant Start Up Guide focuses on what to do and when to do it advice for preparing to open a restaurant. This preliminary planner is an indispensable resource for anyone who is thinking of opening a restaurant. Complete with resources, timelines, sample financials, facilities checklists, and more, the would be restaurateur can be up and running in 12 months. | |
Franchise Times Guide to Selecting, Buying & Owning a Franchise | Julie Bennett and Cheryl R. Babcock | Buying a franchise can be a handy shortcut to the American dream of owning your own business. But there are dangerous pitfalls—and possible drawbacks to even the best franchise deals. Here, for every prospective franchisee, is authoritative advice from a trustworthy source. The experts of Franchise Times offer their picks of the top 200 franchises and 100 up-and-comers, complete with contact information, financial requirements, fees, and more. There are practical tips on everything from hiring and marketing to financing your franchise, leasing a retail space (or setting up a home office), and deciding if you should buy or run a franchise with your spouse. With anecdotes and advice from current franchisees and franchisors, this is a book every would-be entrepreneur should read before signing a contract. | |
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. |
| Tags | food restaurant sandwich sandwiches subs |
| Address |
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| Web | zerossubs.com | Type | Franchise |