约翰· 霍尔纳（John Hoerner），前美国L.S. Ayres, 英国Debenhams连锁百货、 The Burton Group集团、 Arcadia Group集团、Tesco UK Clothing and Tesco
Central European Clothing首席执行官。现任Tesco国际服装业务战略顾问。
罗卫平，前香港太古资源有限公司全国零售经理，上海禄泰贸易公司商品总监，上海信俊贸易发展有限公司董事总经理。现任上海信俊董事会战略顾问，独立品牌服饰企业顾问
目錄：
英文原著目录：（Contents）
● Chapter 1–Customers 1
They are the ones who decide if the chef has got
it right!
● Chapter 2–Stores 17
This is the beautiful table where the retail “dinner” is served to the customers.
● Chapter 3–Buyers,
Suppliers Stock Management 53
These are the chefs who source and prepare the
repast for the customers.
● Chapter 4–Marketing, PR
Communications 105
Your restaurant will not be a very big success if
no one knows about it. You have spent so much time and effort creating the
perfect “dish”–how will anyone know?
● Chapter 5–Strategy 115
Good “scratch” cooks can whip up a delicious meal from whatever they
find in the refrigerator but a really great chef plans ahead for the menu, the
ingredients, how and when it will be prepared and how and when it will be
served.
●Chapter 6–“Investment”vs.“Expense” 131
Are you “spending money”or“investing
money”–there is a huge difference!
● Chapter 7–People 137
Who is in the kitchen and how good are they? Who
is serving and how good are they? Can you ever imagine a really great restaurant
running without the people who make it what it is?
● Chapter 8–Tips Truisms
185
There is no substitute for experience and doing
it yourself but it is possible to learn faster by paying attention to those who
have done it successfully before.
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