Clickbank – How To Open Your Restaurant in 8 Weeks
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A detailed step-by-step ebook to guide you plan your finances, obtain necessary licenses and open your first restaurant in Malaysia
Unlike other guide books that offer general guidelines on WHAT TO DO to open a restaurant, this book will show you :
Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are some lucky lots who can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets. Eating out is part of our culture. We eat out all the time.
This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries. It seems like everyone knows and wants to open a restaurant. You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.! Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands. While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant.
I believe opening a restaurant should be easy so we have enough energy to concentrate on more important things, like running, managing and making it into a successful one…!
SAVE YOU FROM INSANITY on figuring out what licenses to apply and when to submit the applications.
Planning is the most crucial thing to do in opening your restaurant. Plan your location properly to avoid being closed down by the authority.
When news that the vibrant dining haven would soon be out of business reached the ears of its tenants, many expressed shock and disbelief and said they were not aware of it.
SAVE MONEY : I will tell you how to get your suppliers give you equipment worth thousands of ringgit without paying anything.
This ebook will make you more confident in opening your restaurant door for the first time because you will be completely ready.
With the insight from my ebook, you can relax…. and concentrate on the important things for your Opening Day. Here’s what you will find inside the ebook (160 pages):
Your investment of RM 89.90 (approx. U$29.00) will PREVENT you from LOSING THOUSANDS OF RINGGIT from making uninformed decisions.
I always believe that first impression is very important…. in anyhing… but mostly in restaurant business.
Open your restaurant only when you are ready, not half-ready, not almost ready. Your kitchen and floor operation should be ready to serve a full house on the first day of opening regardless whether or not you will actually have a full house.
When a new restaurant opens, curious foodies will come and try. You have to nail them on that first try. Never fail to impress them on that first try.
A lot of owners have the above excuses because they are too tired juggling hundreds of things behind the scene thus forgetting the small important details during opening.
Once a customer leave your restaurant dissatisfied, he/she will never return and the bad advertising will spread like a cholera. Your Opening Day could be the first door leading to your Closing Down day.
A comprehensive e-booklet on suppliers for hundreds of products (chillers, cutleries, beef, poultry, cheese, vegetable, sauces, etc) in Kuala Lumpur will be emailed to you within a week.
thank you very much for your e-book “How To Open Your Restaurant”. I read it with avidity today. I found it very informative and useful .
I was lost into this m ive industry and I did not know where to start first, before I read this book. I could simply say it is the best one that I’ve ever read.
After having been entrepreneurs in Germany for more than 30 years in the sectors of IT-consultancy, we plan to open a German Restaurant in Ipoh. I thank you for your ebook and the detailed and comprehensive information on how to open a restaurant.
I have been involved in opening, operating and managing few restaurants in Kuala Lumpur for the past 6 years. Although my technical background is Accounting and Management (I have a Bachelor degree in Accountancy from San Diego States University – USA and an MBA from University of San Diego – USA), my p ion for food drove me to be in the F&B industry. I love food and everything ociated with it.
I love the feeling of opening the restaurant door first thing in the morning, before the chefs, the waiters and the cleaners come. It gives me a peaceful feeling of looking everything “undone” and a pure excitement when seeing the place transforms into a busy restaurant where receptionist… Read more…