For over 40 years, Terence Conran has been influencing culinary tastes in Britain. This text draws on his experience to reveal the secrets behind successful restaurants, both large and small. From the germ of an idea, through finding a site, setting a budget, planning the layout and designing the kitchen, to creating a menu and training the staff, every aspect of the restaurateur's work is covered.
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For over 40 years, Terence Conran has been influencing culinary tastes in Britain. This text draws on his experience to reveal the secrets behind successful restaurants, both large and small. From the germ of an idea, through finding a site, setting a budget, planning the layout and designing the kitchen, to creating a menu and training the staff, every aspect of the restaurateur's work is covered.
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