英文原著目錄：（contents）

● chapter 1–customers / 1

they are the ones who decide if the chef has gotit right!

● chapter 2–stores / 17

this is the beautiful table where the retail “dinner” is served to the customers.

● chapter 3–buyers,

suppliers & stock management / 53

these are the chefs who source and prepare therepast for the customers.

● chapter 4–marketing, pr

& communications / 105

your restaurant will not be a very big success ifno one knows about it. you have spent so much time and effort creating theperfect “dish”–how will anyone know?

● chapter 5–strategy / 115

good “scratch” cooks can whip up a delicious meal from whatever theyfind in the refrigerator but a really great chef plans ahead for the menu, theingredients, how and when it will be prepared and how and when it will beserved.

●chapter 6–“investment”vs.“expense” / 131

are you “spending money”or“investingmoney”–there is a huge difference!

● chapter 7–people / 137

who is in the kitchen and how good are they? whois serving and how good are they? can you ever imagine a really great restaurantrunning without the people who make it what it is?

● chapter 8–tips & truisms /185

there is no substitute for experience and doingit yourself but it is possible to learn faster by paying attention to those whohave done it successfully before.

● postscript / 219

● comments from retailers / 223

● appendix–some of my

favourite recipes / 236