Let’s start now, right here, to write the story of your restaurant! Every major national chain and small independent restaurant once began with one person and an idea. A concept. A dream.

“Small ideas can turn into big successes. Who would have thought that a man with a milkshake machine could give rise to a hamburger empire? That a pizza made in a garage would be the origin of today’s fierce pizzeria competitions? Or that a man with a pressure cooker would launch the fried chicken craze?

“Sensation and Strategy” is not just a book; it’s a mirror reflecting the reality faced by countless restaurant owners. It delves into the captivating story of Paul Evans as he discovers a profound truth: success in the restaurant industry is not just about creating delicious dishes. It’s about mastering the art of working ON their business rather than IN it.

As you turn the pages, you’ll be drawn into a world where each dish tells a story, and every customer’s smile is a testament to success. But beneath the sensation and spectacle, you’ll uncover the secrets to managing a thriving restaurant. Learn how Paul Evans navigated the treacherous waters of marketing, customer experience, and business strategy to turn his culinary haven into an unstoppable success.