A professional guide to every aspect of the launch and management of a modern, upscale café.
The Modern Café is the first comprehensive, must-have
reference for the aspiring restaurateur or café owner who wants to make
sure he gets every detail right.
This exquisitely illustrated volume is packed with professional
guidance and master recipes for breakfast pastries, artisanal
sandwiches, truffles and treats, and much more. Additionally, an entire
chapter is devoted to the retail shelf, a key contributor to any café's
financial health.
- Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
- Breaks the café down into its five key components -- the
bakery, the pastry shop, the savory kitchen, beverages, and the retail
shelf -- with expert advice and contemporary recipes for each area
- Author Francisco Migoya is an assistant professor at The
Culinary Institute of America, where he teaches the Café Operations
class for the Baking and Pastry Arts program
With information on all aspects of the café business-finances, human
resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.
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