New publication
Gastronomie managen: Umsatzchancen nutzen, Kostenfallen meiden

The entry into the gastronomy market and the operation of a well-established restaurant is not as easy as often expected. Practical experience for several years can be seen as a prerequisite before starting the own business. Above all a balanced capital structure is elementary to survive without any revenues for at least two years. However, in general business founders should avoid major entrepreneurial mistakes due to the fact that statistics indicate that more than half of all new gastronomes need to close their business after two years.

The book was published by Matthaes publishing at the beginning of 2016 and shows how unnecessary costs can be avoided and sales opportunities can be used at its best. Furthermore valuable practical advice from successful gastronomes exemplifies the theoretical knowledge. These incentives should support especially prospective hosts to implement the mentioned suggestions within their business. In terms of the product life cycle orientation, future gastronomes are accompanied from the beginning over the revitalization to the potential closing of a business. This should indicate which optimization measures can be taken depending on the particular individual business phase. 

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