The restaurant industry saw growth of roughly 5% in 2018 and expects to see that trend continue through 2019 and beyond. New restaurants pop up in almost every neighborhood every week/month. But some, despite serving great food, struggle to survive. Startup costs can be exorbitant; from $250, 000 to $425, 000 just to open and operate for the first 6 months. With an investment of that size, the aspiring restaurateur needs to do quite a bit of homework to ensure they’re doing things right. Even if your startup costs are a fraction of that, having a handbook of ‘what to do / what NOT to do’ would make the journey that much easier. Michael Politz has learned MANY lessons from during his time in the hospitality industry; some learned through great success, others learned through failure. But those lessons helped him grow from a small ice cream truck business to founder of a number of restaurants, a frozen food distribution business, a restaurant consulting business, and a massive online magazine for the food and beverage industry. Given what Michael has learned through his own successes and failures as well as those of his inner circle (which consists of names like Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more), that knowledge will help frame this ‘how to’ guide for restaurateurs on every level. Whether you want to open a burger joint or a high end bistro, this handbook will help you to be sure you’ve dotted all your I’s and crossed all your T’s before, during, and after your launch. | The Food And Beverage Magazine Guide To Restaurant Success by Michael Politz, Hardcover | Indigo Chapters