"From Restaurant to Retail -
A Handbook for Food & Hospitality Professionals" by Barbara Lang
This new and exciting book is for food and hospitality Professionals (restaurateurs, chefs, innkeepers, caterers) seeking the competitive edge gained by producing and retailing a branded food product either sold directly out of a restaurant or through retail distribution. This book offers insights, recommendations and hands-on experiences from over three dozen industry professionals. Twenty exercises are also included, guiding the reader through all the stages required for successfully bringing a product to market. This book is now available in PDF form for $12.00.
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