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Starting and Running a Successful Gastro Pub or Brasserie By Carol Godsmark

Starting and Running a Successful Gastro Pub or Brasserie by Carol Godsmark

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Summary

Gastropubs are Britain's version of the French bistro, brasserie or Spanish tapas bar and have grown into a vibrant and essential part of all that is good about British food, cooking, style and hospitality. This book is aimed at those who would like to get into the gastropub business, and at those already in the pub business wishing to trade up.

Starting and Running a Successful Gastro Pub or Brasserie Summary

Starting and Running a Successful Gastro Pub or Brasserie: Location, Financing, Pricing, Marketing, Designing, Equipping, Menus. Staffing and Accounting by Carol Godsmark

Gastropubs - Britain's very own version of the French bistro, brasserie or Spanish tapas bar - have grown into a vibrant and essential part of all that is good about British food, cooking, style and hospitality in the 21st century. The brasserie is also coming of age in Britain and differs from gastropub in style and type of food, the emphasis on more refined yet simple food and decor. Bridging the divide between the formality of the restaurant and a cafe, brasseries offer a more relaxed approach to eating out alongside the gastropub. But not a the expense of the food. This book is aimed at those who would like to get into the gastropub business for the first time, and at those already in the pub or restaurant business wishing to trade up.

Contents: Preface; 1. What is a gastropub? What is a brasserie; 2. Gastropub or brasserie? 3. How do i get into the business?; 4. Your property; 5. Licensing laws and regulations; 6. Business finances; 7. Design and equipment for the kitchen and restaurant; 8. Running a safe business; 9. Marketing; 10. Staffing your business; 11. Menus and suppliers; 12. Stocking your bar: wines, beers and other drinks; 13. The day-to-day running of your restaurant; 14. Customer relations and being a customer; Index.

Starting and Running a Successful Gastro Pub or Brasserie Reviews

'The book covers everything from finding the right location for your outlet, securing the finance, choosing suppliers and keeping customers happy.' PubChef

About Carol Godsmark

Ex-chef/restaurateur, now restaurant critic and writer, Carol Godsmark shares her wide-ranging experience with you in this book. She is also the author of Starting and Running Your Own Restaurant (How To Books).

Table of Contents

Preface; 1. What is a gastropub? What is a brasserie; 2. Gastropub or brasserie? 3. How do i get into the business?; 4. Your property; 5. Licensing laws and regulations; 6. Business finances; 7. Design and equipment for the kitchen and restaurant; 8. Running a safe business; 9. Marketing; 10. Staffing your business; 11. Menus and suppliers; 12. Stocking your bar: wines, beers and other drinks; 13. The day-to-day running of your restaurant; 14. Customer relations and being a customer; Index.

Additional information

GOR001333500
9781845282011
1845282019
Starting and Running a Successful Gastro Pub or Brasserie: Location, Financing, Pricing, Marketing, Designing, Equipping, Menus. Staffing and Accounting by Carol Godsmark
Used - Very Good
Paperback
Little, Brown Book Group
2007-08-03
242
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Starting and Running a Successful Gastro Pub or Brasserie