"Resourceful companies have these strategies and tactics in place, and the entrepreneur would be well served to employ them from the start."
Bill Allen, Chief Executive Officer, Flemings Prime Steakhouse & Wine Bar and Roys Restaurants
"The authors have done a great job of encapsulating . . . the ideas, issues, and how-tos in order to develop and maintain a marketing campaign that has a high return on investment to the foodservice operator."
Rob Grimes, Chairman, Accuvia
"It flows beautifully and brilliantly and avoids . . . the obfuscations that litter so many books . . . in the industry."
Stephen Michaelides, President, Words, Ink., former editor of Restaurant Hospitality
Restaurant Marketing for Owners and Managers provides a concise treatment of how to use marketing to create a successful restaurant. Helpful in the day-to-day operations of every restaurant, this practical guide:
The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurantindependent, chain, or franchise.
Author Biography: PATTI J. SHOCK, CPCE, is a professor and Chair of the Tourism and Convention Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
JOHN T. BOWEN is the Dean of the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston where he also holds the Barron Hilton Distinguished Chair.
JOHN M. STEFANELLI, PhD, is a professor and Chair of the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.