DIVThe restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of areality showsa revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurantsathose they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success. /divCard-processing fees are based on three components: a fee to the card company (Visa, etc.) ... by the card company (the ABVF), based on the amount being charged; and processing and service fees charged to you by your credit card processor to route money to your account. ... To keep costs down always swipe the card and do not manually punch in the numbers; how you enter data affects these fees.
|Title||:||How to Open and Operate a Restaurant|
|Author||:||Arthur Meyer, Mick Van Vann|
|Publisher||:||Rowman & Littlefield - 2013-07-02|