A professional guide to every aspect of the launch and management of a modern, upscale caféThe Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health. Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrationsBreaks the café down into its five key components — the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf — with expert advice and contemporary recipes for each areaAuthor Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts programWith information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even d'cor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.Migoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book fully covers the field of modern café operation.

A professional guide to every aspect of the launch and management of a modern, upscale caféThe Modern Café is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health. Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrationsBreaks the café down into its five key components — the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf — with expert advice and contemporary recipes for each areaAuthor Francisco Migoya is an assistant professor at The Culinary Institute of America, where he teaches the Café Operations class for the Baking and Pastry Arts programWith information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even d'cor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café.Migoya's modern, refined recipes require precise execution, attention to technique, and the highest-quality ingredients. The art and craft of the baker, pastry chef, and chef are evident in every recipe. With stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book fully covers the field of modern café operation.