High, medium, and low-end restaurants make money 250 ways

Author: Wei Gao
Publisher:
Publish Date: 2005-07-01
Features: With the increasing number of newly opened restaurants, the number of losing ones is also on the rise. Why was the seafood restaurant crowded yesterday but deserted today? Why do two hotpot restaurants separated by just one wall—one filled with smoke and the other with empty pots—differ so greatly? Why can Western fast-food chains like McDonald's and KFC thrive year-round, while many Chinese restaurants experience fluctuating popularity? Why do some laid-off workers, who were almost penniless yesterday, become wealthy restaurant owners today? This book offers 250 tips for making profits in high-end, mid-range, and low-end restaurants, uncovering the secrets behind these phenomena!