Culinary Classics (I) First Time as a Supervisor

Author: Cai Jingcong
Publisher:
Publish Date: 2002-11-01
Features: This book vividly compares faults to black holes that devour the profits of the catering industry. It will guide you on how to recognize faults, avoid them, find business opportunities within them, and stride swiftly towards the attractive "money scene." It advises you not to complain about fate or believe in destiny, as your destiny is actually in your own hands. It points out that the difference between profit and loss often stems from a mere difference in mindset—ideological differences—thereby helping you establish a brand-new set of concepts. It reminds you that the catering industry has now entered an era where culture and brands determine success, and those who rely on strength earn far less than those who rely on wisdom. This is an undeniable fact. It also inspires you on how to create eye-catching brands. It tells you how foreign restaurants find opportunities in the fault between China and the outside world, and guides you on how to adopt the right strategies in the dance with "wolves" and wage a prolonged battle cleverly. It reminds you that talent breeds wealth and assists you in recruiting talent, enabling you to compete with a strong team. It teaches you the secret trick of first building the "scene" before reaching the "money scene," keeping your restaurant closely connected to the public and attracting a steady stream of customers. It also warns you that chaotic management will inevitably lead to failure and guides you in establishing a sound management system. The concepts expressed in this book are easy to understand yet profound, the examples it cites are enlightening, and the issues it highlights are sharp and to the point. It is absolutely a valuable helper on your path to entrepreneurship and wealth.