Jak stworzyć i prowadzić lokal, w którym smak, atmosfera i sprawne zarządzanie składają się na sukces?
Jak odnaleźć w tym pasję i spełnienie, ale i jak pracować, jak stworzyć zgrany, skuteczny zespół
i na co zwrócić uwagę, żeby ten wymagający, ale i przynoszący satysfakcję biznes rozkwitał?
SINCERELY, I INVITE YOU TO READ MY BOOK 'I OPENED A VENUE: HELPFUL STORIES FROM GASTRONOMIC PRACTICE.'
HERE'S WHAT YOU'LL FIND INSIDE:
A GASTRONOMIC VENUE FROM THE INSIDE OUT
Welcome to the world of gastronomy. This is an insider's view. Colorful stories, enlightening tales, and humorous anecdotes blend here with practical tips, supported by my extensive experience in the field. Traveling through the chapters, you will not only gain valuable lessons from the life of a restaurant, bar, or café owner but also receive specific tools and steps necessary for success.
In the book, topics related to launching a venue, hiring staff, decorating, and creating atmosphere are covered. I focus on key questions for future entrepreneurs in the industry: where to open a venue to generate profits, how often to check earnings, how to deal with difficulties. I address a wide range of challenges faced by every venue owner: from legal issues to renovation topics to necessary, effective marketing.
THE MANUAL FOR VENUE OWNERS
This inspiring tale could successfully be called a manual for running a gastronomic business - although I want to emphasize that it is rather a perspective on what constitutes success or failure in this dynamic industry. I try to show that although managing such a business may sometimes seem chaotic, it is possible - and really worth it - to gain control over it.
Passion, knowledge, and practical experience, which I openly share by telling my extraordinary story, are a potential key to financial success in this challenging yet fascinating industry. A key for those who dream of their own place in the world of gastronomy.