June 2020
Beginner
208 pages
4h 21m
English
Content preview from The Food and Beverage Magazine Guide to Restaurant Success
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ABOUT THE AUTHOR
Michael Politz embraced the entrepreneurial spirit as a child, along with a love for the hospitality industry. His first work experience in the food service industry was as a busboy at a white-tablecloth restaurant at the age of 14. As a teenager, Politz operated an ice cream truck business and developed it into an enterprise of frozen food distribution to a retail consumer base. Politz then moved into the floral distribution market as the founder of American Wholesale Floral, an international multi-unit chain of wholesale distributorships of fresh flowers and floral products, and was named to Entrepreneur magazine's prestigious Top 40 Under 40. He also graduated with a BSBA from American University, where he served as an adjunct professor in business in the Kogod School of Business.
Politz started Food & Beverage Magazine on the East Coast as the go-to resource and food and beverage industry leader. He branched out to the West Coast, settling in Las Vegas as his base during the restaurant boom in southern Nevada. Food & Beverage Magazine now boasts over 12 million monthly readers.
He then craved the hamburgers of his youth from his favorite restaurant and decided to re-create that experience by opening Quickee Burgers. Politz chose to take on the challenge of opening a restaurant for $25,000, which he replicated with four burger places that he eventually sold.
Politz has consulted for many Fortune 500 companies, has placed chefs in hundreds of restaurants, ...
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I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.