 Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store
ISBN: 978-0-471-13939-3
Hardcover
336 pages
October 1997
US $50.00
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Introduction and History of the Specialty Food Business.
Getting Started: What Is the Industry Today and Are You Prepared to Enter It?
The Business Plan.
Financing Your Business.
Location and Build-Out.
Putting the Plan to Work, Part I: Concept, Legal Structure and Compliance, Graphic Design, Purchasing, and Pricing.
Putting the Plan to Work, Part II: Hiring and Training, Store Policies, Cash Management, and "A Day in the Life..." Corporate Culture, Display and Merchandising, and Customer Service.
Building the Business: Marketing and Promotion.
Working Toward the Future: Fine-Tuning, Growth, and Expansion.
Appendix.
Resources.
Index.
Getting Started: What Is the Industry Today and Are You Prepared to Enter It?
The Business Plan.
Financing Your Business.
Location and Build-Out.
Putting the Plan to Work, Part I: Concept, Legal Structure and Compliance, Graphic Design, Purchasing, and Pricing.
Putting the Plan to Work, Part II: Hiring and Training, Store Policies, Cash Management, and "A Day in the Life..." Corporate Culture, Display and Merchandising, and Customer Service.
Building the Business: Marketing and Promotion.
Working Toward the Future: Fine-Tuning, Growth, and Expansion.
Appendix.
Resources.
Index.
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