Traditionally, the restaurant industry attracted ambitious entrepreneurs who believed they would make easy money, many of whom would soon realize the harsh reality and leave.

Our wise people usually say that "everything is a matter of marketing" and unfortunately or fortunately, the restaurant industry is no exception. Today, in the highly competitive environment we live in, providing a good product from a polite employee may not be enough. What will make the difference is acquiring marketing knowledge, such as:
- Who is our target audience and what needs do they have.
- How to create and leverage databases.
- How to handle complaints.
- How to price and promote our product smartly.
- How to conduct research.
- What is the value of positive and negative reviews on the internet.
- How to capitalize on email marketing.
- How to rank high in search engines.
- Which social media platforms suit us and how to leverage them.

All these online and offline marketing practices are presented, among other things, in this book you are holding in your hands, so that a student of a culinary school or the owner of a restaurant, bakery, pastry shop,
bar, etc. can acquire the necessary tools and stand with confidence in the industry.