The Restaurant Dream? - Simon, Lee
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Each and every year, countless numbers of individuals act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual…mehr

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Produktbeschreibung
Each and every year, countless numbers of individuals act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual
Autorenporträt
Lee Simon is an award-winning designer, specializing in commercial foodservice and hospitality projects. A graduate of Cornell University's School of Hotel Administration, he has taught Hospitality Facilities Planning and Design at the University of Central Florida's Rosen College of Hospitality Management. He is also the author of a column on hospitality design that has been featured in dozens of publications throughout the United States, Canada, the United Kingdom, Hong Kong, India, the Netherlands, Switzerland, Nigeria, and the United Arab Emirates. As a practicing designer, Lee uses his operational experience on a daily basis to assist his clients with the planning of new and renovated foodservice facilities. His past projects, located in the United States and abroad, include all types of foodservice operations.