Product details:
Recipe for Disaster was launched last week at The Restaurant Show and was authored by marketing expert Paul Green from Restaurant Growth UK and Stuart Baddiley, an industry consultant and owner of two restaurants in Derby.
The book reveals two UK restaurant businesses go bust every day and shows owners what they need to do to guarantee theirs will thrive.
Promoted as 'the restaurant owner’s essential guide to growing an independent restaurant', the book reveals 12 key growth and marketing areas including using the latest marketing techniques, making customers more loyal and how to sell your restaurant for maximum value.
USP:
The book has been written by a restaurant marketing expert and a successful restaurateur.
Price:
1,000 free paperback copies of the book were made available at the launch at The Restaurant Show, some of which can still be requested online. After they have gone a free PDF copy will be available as well as a paperback version costing £4.99.
Availability:
- Free paperback copies can still be requested online.
- A free PDF copy can be emailed to restaurateurs via the Restaurant Growth UK website.
- A paperback copy will go on sale via Amazon and selected book stores once the free copies have run out.
Why should you buy it?
“It’s been a tough couple of years to be a restaurant owner. Two UK restaurant businesses go bust every day, on average. The chances of failure are significantly higher than the chances of success."
“As things got tougher, many owners will have thrown themselves into the business, thinking they needed to work longer hours. Actually, to grow your restaurant you need to work less. It sounds odd but it’s true. It’s only when you step back and look at the big picture that you get the true perspective."
“The benefits of doing this are huge. Your business gets better, and you get to enjoy your life with your friends and family. I’ve always thought it sad that so many restaurant owners miss their children growing up. It really doesn’t have to be that way.
“I’m no better a restaurant owner than most, but I do know how to run my business for growth and profit.”
More information: