In an economic landscape where an estimated 60% of independent restaurants, pubs, and cafés fail within the first year ‘Eat Your Competition for Lunch’ contains ‘27 Golden Rules to running a successful and profitable food business – and enjoy doing it’.
It features insight and tips on topics ranging from dish-costing to things to ask your accountant or how to write a great menu, pricing tricks, how to motivate your team, menu engineering, marketing and food safety.
“Golden Rule 6 has made us another £1,200 profit on just one dish,” claimed one of the book’s admirers, Pierre Needham, Head Chef at ‘bistro deluxe’ Angelus in London.
The author, a former British Institute of Innkeeping Licensee of the Year, has run three pubs including The Bay View Inn in Bude, Cornwall, which she sold for £1 million more than it was bought for. She now runs catering software company CaterCost and works as a freelance hospitality training and consultancy specialist. She’s also a judge for the UK trade newspaper Publican Morning Advertiser’s Publican Awards and the Great British Pub Awards.
“Too many think that they’ll make profit by simply working harder and applying the stuff they already know – the book aims to help them see that by expanding their own knowledge and investing in themselves they can be the very best,” she says.
A section on the Lifetime Value of a Customer reveals how she expertly handled a complaint about a wrongly cooked steak and turned the couple in question into lifelong regulars worth £1,000s to the business and why it’s worth spending more on marketing to attract just this type of customer.
As well as the 27 Golden Rules there are Top Tips and 44 Profit Vampires throughout the book, each one a nugget of great advice.
The style is entertaining and practical with ready-made highly practical templates for success.
Eat Your Competition for Lunch! By Ali Carter can be purchased on Amazon.