Start a profitable small catering business

Author: Zhang Zhijun
Publisher:
Publish Date: 2006-11-01
Features: This book draws on a wealth of business cases and, based on classic restaurant management theories and experiences, summarizes the successful strategies and techniques of small restaurants by combining them with practical situations. It covers everything from seizing business opportunities and preparing to open a store to managing staff and serving customers; from managing procurement and inventory, controlling costs, and implementing safety and hygiene awareness to reasonable pricing and flexible promotions. The book distills nine key techniques, systematically and comprehensively outlining the operational principles of small restaurants. Small businesses have their own advantages—"small ships turn easily." As long as operators leverage these advantages and fully utilize the flexibility and convenience of their restaurants, they can adapt to market conditions and their own circumstances, adjust their business strategies appropriately, and change their operational direction. They can target the weaknesses of large restaurants, identify market gaps, and develop their own unique features. They can "fight small with big" or "win big with small," emerge victorious in competition, and demonstrate vigorous vitality in the small restaurant industry.