Unformatted text preview: he connections, exterior, and interior designs that go well with the concept and cuisine. When choosing the location, we have to determine our type of guest we want to pursue, by studying and learning more about the guests. Competition will always be there if it is directly or indirectly, we as the foodservice managers must go one step ahead with our surroundings. Need to know: When choosing a location how do I know the type of customers for that specific area? How do I know when the direct and indirect competition is winning against my establishment? How do I know what the average check will be when pursuing a type of costumer?...
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- Fall '16
- Kelly Wolfe
- Management, 80%, Edwin F Torres