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The Restaurant Dream?


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Table of Contents

Doctor Know Best; The Starting Line-Up; Grasping the Concept; Owning a Piece of Pie; So, What's on the Menu?; Out of Site Out of Mind; A Lease on (Restaurant) Life; The Design-Build Option; A Look Behind the Design; Budget-Gate; Demolition Men: Hang on to Your (Hard) Hats; The Main Event - Owner vs Contractor; Welcome to 'Za Bistro! ... How Many in Your Party?; Hang-Ups at Harbor Commons; Life as a Restaurant Owner; Lessons Learned.

About the Author

Lee Simon is an award-winning designer, specializing in commercial foodservice and hospitality projects. A graduate of Cornell University's School of Hotel Administration, he has taught Hospitality Facilities Planning and Design at the University of Central Florida's Rosen College of Hospitality Management. He is also the author of a column on hospitality design that has been featured in dozens of publications throughout the United States, Canada, the United Kingdom, Hong Kong, India, the Netherlands, Switzerland, Nigeria, and the United Arab Emirates. As a practicing designer, Lee uses his operational experience on a daily basis to assist his clients with the planning of new and renovated foodservice facilities. His past projects, located in the United States and abroad, include all types of foodservice operations.


"At last we have a book that allows students and other would-be restaurateurs to make informed decisions about entering the restaurant business. Simon's detailed account of real-world restaurant development experience is a useful companion to what we teach in the classroom." -- Stephani Robson

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