Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store

It begins with a dream, a longing for the independence, self-reliance, and creative freedom of running your own specialty take-out food store. But if you want that dream to become a reality, you can't rely solely on your expertise as a chef, manager, or owner of a previous business ? you'll need to develop all of those skills and more. You need a comprehensive, reliable information source that shows you what to expect and prepares you to deal with the unexpected. You need to learn from the successes and failures of others how to envision, plan, finance, establish, and run a successful gourmet retail operation. You need Gourmet to Go.

This full-spectrum guide offers solid direction on every aspect of the retail specialty food industry. Making liberal use of case studies, Robert Wemischner and Karen Karp lead you step by step through each phase of the development and operation of a take-out gourmet store. They help you find the concept that's right for you, write a business plan, and secure the financing you'll need. Next, you'll discover what to look for in choosing your location; how to communicate with designers, builders, and contractors; and the ins and outs of legal structure and complying with government regulations. You'll learn how to select graphic designs, purchase and price merchandise, hire and train employees, set store policies, and manage your cash. Each of these issues is presented in a clear, forthright style that enables you to understand your options and make informed choices. You'll also learn how to:

• Market and promote your store and build a steady clientele
• Exceed your customers' expectations for quality and service
• Use in-store signage and irresistible merchandise displays to increase sales
• Expand or convert an existing business
• Fine-tune your business to promote growth

Whether you're a foodservice professional yearning for independence or a retailer looking to expand or transform your current business; whether you're a caterer wanting to offer your creations to a broader public or a successful manager in search of a great business opportunity, Gourmet to Go helps you start strong and guides you every step of the way, until your dream comes true.

People wanting to cash in on the current trend towards take-out convenience need this book, as well as From Kitchen To Market and How To Get Your Product Into Supermarkets.

The three books are invaluable for overlapping reasons. A prospective store operator needs to understand how to setup his or her store and, just as important, how their competition operates. Beginning store operators also need to understand their industry in detail not merely from the viewpoint of their competition and from their customers, but from their suppliers position.

Gourmet To Go does a great job from a narrow viewpoint. Probably the only topic not suffriciently explored is the hands'-on advice. Perhaps the next edition will detail the possibilities for including rollergrills, microwaves and how to earn what the industry refers to as "Plus-sales." I'm speaking of the technique in all fast food chains and convenience stores to get customers to spend more money.

Other hands-on topics that should be discussed are controlling theft and the experience of many store operators who have lost significant chunks of money in providing lottery tickets. I know of a feww whose losses exceeded $10,000. Adding insult to injury, lottery only reimburses stores from one to three percent of gross sales and pay-outs for winning tickets. Despite such a poor return on investment, many stores consider it mandatory to provide lottery.

Further, computerizing the store could be considered, as well as installing UPC readers. It is not uncommon to see even the smallest store using such equipment. Yet, those installing such systems all seem to have to reinvent the wheel.

Again, buy this book but augment it with From Kitchen To Market and with How To Get Your Product Into Supermarkets so you can keep up with and, perhaps, improve upon your competition and keep customers, suppliers and yourself happy!


Primer on Contemplating Gourmet Store Venture   April 4, 2003
 6 out of 6 found this review helpful

Having some experience with new product projects for major corporations, this somewhat smaller scale, but nonetheless similar principled look at the operations and craft of specialty food store biz is well-done.

It is full of relevant and cogent thoughts for anyone interested in this market niche. What I found very well done is the sections of writing the biz plan and the steps therein critical to putting together and then implementing such.

Also included are fairly thorough lists of resources such as consultants, trade journals, suppliers, etc.

What could possibly have been additionaly useful was stress on two key areas: concentration on obstacles and their probability of happening (i.e. scenario plotting) and finding and use of two key players from the outset: attorney and accountant/tax specialist.


Don't even think of opening a gourmet food store without it.   January 28, 2002
 19 out of 19 found this review helpful

Although, as the name suggests, this book is geared mainly towards gourmet to go operations (specialty food stores with emphasis on catering and gourmet take-out) it is an invuluable resource for anyone thinking about entering the gourmet food industry.

I wasted all kinds of time and money on general business start-up books and learned little more that nothing about starting a gourmet food store (or any business for that matter). The business plan section alone is better than a whole book I purchased on the subject. I found every bit of Gourmet to Go to be extemely useful and after reading it couldn't believe I had even considered going into business without it.