Wendy Lewis Only!
This assignment id for Wendy Lewis!
It’s due 5/26/2017 at 8 pm
I have attached Chef Susser interview below!
2 paragraphs.
Chef Susser discussed in detailed his own experience as a restaurateur and a consultant the selection of restaurant location and the development of a concept. He discussed both failed and successful restaurants. From reading this interview, reading the book chapter, and from your own experience as a restaurant worker and/or as a restaurant customer what do you think are the most important information to gather prior to selecting a location for your restaurant? Additionally, what do you think some failing restaurants in today’s world overlook in terms of concepts and location selection? Explain your answers, use references if possible.
ORDER YOUR ORIGINAL PAPER
Request for a custom paper or place a new order
THE BEST CUSTOM ESSAY WRITING SERVICE AT YOUR FINGERTIPS
Forget All Your Assignment & Essay Related Worries By Simply Filling Order Form
