Chapter 1: Customers
They are the ones who decide if the chef has got it right!
Chapter 2: Stores
This is the beautiful table where the retail "dinner" is served to the customers.
Chapter 3: Buyers, Suppliers & Stock Management
These are the chefs who source and prepare the repast for the customers.
Chapter 4: Marketing PR & Communications
Your restaurant will not be a very big success if no-one knows about it. You have spent so much time and effort creating the perfect "dish" - how will anyone know about it?
Chapter 5: Strategy
Good "scratch" cooks can whip up a delicious meal from whatever they find in the refrigerator, but a really great chef plans ahead for the menu, the ingredients, how and when it will be prepared and how and when it will be served.
Chapter 6: Investment vs Expense
Are you "spending money" or "investing money" - there is a huge difference!
Chapter 7: People
Who is in the kitchen and how good are they? Who is serving and how good are they? Can you ever imagine a really great restaurant running without the people who make it what it is?
Chapter 8: Tips & Truisms
There is no substitute for experience and doing it yourself, but it is possible to learn faster by paying attention to those who have done it successfully before.
Comments from Retailers
Appendix: Some of My Favourite Recipes!
© John Hoerner 2016
John Hoerner is a veteran retailer with 56 years’ experience. He's been the man at the top of multiple high street brands for The Burton Group and Arcadia with more than 2,500 outlets in the UK (including Debenhams, Wallis, Dorothy Perkins, Evans, Miss Selfridge, Topman, Topshop), Chairman of The British Fashion Council (London Fashion Week) and CEO of Tesco's clothing in both the UK and Central Europe.