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How do you create, scale-up and evolve a world-class food service brand?
How do you revive a brand that is faced with (seemingly) terminal decline?
Packed with real-life Case Studies and key insights from the founders and leaders of some of the most dynamic and established food service brands (Giggling Squid, Cabana, Miller & Carter, Burger & Lobster, Hache, Drake & Morgan, Giraffe, Byron, Premium Country Dining Group, Domino's Pizza, YO!
Sushi, TGI Friday's, Pizza Hut, Toby Carveries etc.), this book is essential reading for aspiring or ambitious food service leaders.
Drawing upon the extensive academic and operational experience of the authors (Chris Edger is a best-selling, 'shortlisted' multiple author on service-based operational excellence and Tony Hughes is a multiple-award-winning food service brand creator and leader) this book provides comprehensive advice on how food service brand leaders can ensure - in a fast-moving market - that their brands are different and stay different in order to avoid obsolescence.
Written in an informative, accessible style whilst still maintaining empirical rigour, this book is aimed at food service leaders at all levels within the industry who want to win during every stage of their brand's evolution, or hospitality students who want practical insights into the fundamentals of effective brand leadership!
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