So, you want to be a restaurateur?

Article Abstract:

Many restaurant owners thrive and enjoy their work, but about an equal number fail, according to an experienced Australian restaurateur. To be successful, the owner must have solid experience in the industry and may need to work about 80 or more hours a week. Essential requirements include knowledge about food and skill in personnel management, plus a special focus on hospitality.

Management, Restaurant management

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Big Mac rival makes a bee-line for the top

Article Abstract:

Philippines-based Jollibee is one of the few fast-food chains in any country or region that has outfought McDonald's. The American firm, despite 10 years of effort, has failed to topple market leader Jollibee it its home market. Marketing director Jay Visco noted that the key to Jollibee's success is that kids are more likely to want to go there than to McDonald's.

Limited-Service Restaurants, Fast Food Hamburger Restaurants, Fast food restaurants, Market share, McDonald's Corp., Philippines, Company Profile, MCD, Jollibee Foods Corp.

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Sydney

Article Abstract:

There are many classic restaurants and newcomers for good business lunches in Sydney, Australia. The Pasta Mario at Mario's, the ocean trout at Bistro Moncur, and the tagliolini alla granseola at Lucio's are among the classic establishments/dishes recommended. Recommended newcomers are the salt-baked salmon at Salt and the cassoulet at Civic Dining.

Australia, Evaluation, Restaurant industry, Sydney, Australia

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