Product Description

Gastropubs - Britain's very own version of the French bistro, brasserie or Spanish tapas bar - have grown into a vibrant and essential part of all that is good about British food, cooking, style and hospitality in the 21st century. The brasserie is also coming of age in Britain and differs from gastropub in style and type of food, the emphasis on more refined yet simple food and decor. Bridging the divide between the formality of the restaurant and a cafe, brasseries offer a more relaxed approach to eating out alongside the gastropub. But not a the expense of the food. This book is aimed at those who would like to get into the gastropub business for the first time, and at those already in the pub or restaurant business wishing to trade up.

Product Details

• Amazon Sales Rank: #120494 in Books
• Published on: 2007-07-27
• Original language: English
• Number of items: 1
• Binding: Paperback
• 242 pages

Review
'The book covers everything from finding the right location for your outlet, securing the finance, choosing suppliers and keeping customers happy.' PubChef

Jobs and Careers, Newsquest Ltd (Oxfordshire & Wiltshire)
'Recommended reading for anyone starting in this business or those wanting to move from a pub to a bistro.'

About the Author
Ex-chef/restaurateur, now restaurant critic and writer, Carol
Godsmark shares her wide-ranging experience with you in this book. She is
also the author of Starting and Running Your Own Restaurant (How To
Books)Starting and Running a Catering Business (How to Books).

Customer Reviews

author's comments
Starting and running a gastropub or brasserie, two of today's rising stars in the restaurant business, is an aspiration of many, including chefs who wish to have their own business. Or you may be thinking of a career change, would-be restaurateurs coming from a wide range of backgrounds to fulfil their ambitions via these two relatively more relaxed restaurant genres.
As a restaurant critic, restaurant consultant, food journalist and past chef and restaurateur, the experience gained from all of these strengths has been put into these 241 pages in, I hope, a clear, positive, concise way. The book is also for those wishing to trade up from existing pubs or restaurants in order to attract the growing demand by consumers who look for quality food over quantity, diners-out seeking quality local produce over mass-produced heated up food. The age of the gastropub and brasserie is upon us, this book helping you all the way, from finding funding to finding produce and customers. Enjoy the ride!

A Reasonable Overview but More Depth Would be Helpful
Found this book kind of useful but overall a bit light. I was really looking for hard facts like staffing ratios, margins, kitchen layouts, equipment suggestions et. etc. Not bad though and worth a read if you know nothing about the industry already or about business in general. Those more experienced in the industry or business in general will probably need to look elsewhere.