Sweet and sour business. From coffee machines to a restaurant chain

In this book, the author frankly shares her experience of creating and developing successful establishments “Honey” and “Zavertaylo”. She talks about the path from initial difficulties: from lack of investment, searching for business uniqueness to the distribution of business roles and organizing teamwork. The book covers all key aspects of the restaurant business: from the product to the search for the ideal location, equipment and creating a strong team. At the same time, it is not only a practical guide for entrepreneurs, but also a study that changes the approach to food, transforming it from satisfying basic needs into an important element of the cultural code. Thanks to personal experience, the book inspires a new look at the restaurant business and ways to shape your own success.