â™ Book Title : Restaurant Success by the Numbers
✍Author : Roger Fields
â™›Publisher : Ten Speed Press
♣Release Date : 2011-02-02
âśżPages : 256
â™ ISBN : 9780307779182
♬Available Language : English, Spanish, And French

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đź“ťRestaurant Success by the Numbers Book Synopsis : Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats: money-guy, restaurant owner, and restaurant consultant-Roger Fields shows how a restaurant can survive its first year, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author's own), this comprehensive how-to walks readers through the logistics of opening a restaurant: creating the concept, choosing a location, designing the menu, establishing ambiance, hiring staff, and, most important, turning a profit. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success. From the Trade Paperback edition.

â™ Book Title : The Complete Restaurant Management Guide
✍Author : Robert T. Gordon
â™›Publisher : Routledge
♣Release Date : 2016-04-08
âśżPages : 315
â™ ISBN : 9781134898619
♬Available Language : English, Spanish, And French

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đź“ťThe Complete Restaurant Management Guide Book Synopsis : Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

📒Smart Casual ✍ Alison Pearlman

â™ Book Title : Smart Casual
✍Author : Alison Pearlman
â™›Publisher : University of Chicago Press
♣Release Date : 2013-04-15
âśżPages : 209
â™ ISBN : 9780226651408
♬Available Language : English, Spanish, And French

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đź“ťSmart Casual Book Synopsis : Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.

â™ Book Title : The Little Brown Book of Restaurant Success
✍Author : Bob Brown
â™›Publisher :
♣Release Date : 2003-07-01
âśżPages :
â™ ISBN : 097415640X
♬Available Language : English, Spanish, And French

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đź“ťThe Little Brown Book of Restaurant Success Book Synopsis : The best selling definitive book or restaurant server sales and service techniques with easy to read style. Great source of tool, tips and techniques to increase sales, improve morale and guest satisfaction for both managers and servers alike.

â™ Book Title : Restaurant Owners Uncorked Part II
✍Author : Wil Brawley
â™›Publisher : Createspace Independent Publishing Platform
♣Release Date : 2017-04-08
âśżPages : 212
â™ ISBN : 1523730129
♬Available Language : English, Spanish, And French

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đź“ťRestaurant Owners Uncorked Part II Book Synopsis : Discusses successful restaurant management through interviews with successful restaurant owners.

â™ Book Title : Running a Restaurant For Dummies
✍Author : Michael Garvey
â™›Publisher : John Wiley & Sons
♣Release Date : 2011-03-16
âśżPages : 384
â™ ISBN : 1118053192
♬Available Language : English, Spanish, And French

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📝Running a Restaurant For Dummies Book Synopsis : Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you’ll find all the advice you need to start and run a successful restaurant. Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed: Put your ideas on paper with a realistic business plan Attract investors to help get the business off the ground Be totally prepared for your grand opening Make sure your business is legal and above board Hire and train a great staff Develop a delicious menu If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more: Designing and theme and a concept Taking over an existing restaurant or buying into a franchise Stocking and operating a bar Working with partners and other investors Choose a perfect location Hiring and training an excellent staff Pricing menu items Designing the interior of the restaurant Purchasing and managing supplies Marketing your restaurant to customers If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.

📒The Art Of The Restaurateur ✍ Nicholas Lander

â™ Book Title : The Art of the Restaurateur
✍Author : Nicholas Lander
â™›Publisher : Phaidon Press
♣Release Date : 2012-09-17
âśżPages : 352
â™ ISBN : 0714864692
♬Available Language : English, Spanish, And French

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đź“ťThe Art of the Restaurateur Book Synopsis : Presents profiles of some of the world's most successful restauranteurs.

â™ Book Title : Lessons in Service from Charlie Trotter
✍Author : Edmund Lawler
â™›Publisher : Random House Digital, Inc.
♣Release Date : 2001
âśżPages : 233
â™ ISBN : 9781580083157
♬Available Language : English, Spanish, And French

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đź“ťLessons in Service from Charlie Trotter Book Synopsis : Discusses the success of the Chicago restaurant, Charlie Trotter's, and how to apply its management style and techniques to other businesses.

📒Restaurant Man ✍ Joe Bastianich

â™ Book Title : Restaurant Man
✍Author : Joe Bastianich
â™›Publisher :
♣Release Date : 2012
âśżPages : 439
â™ ISBN : 1410448673
♬Available Language : English, Spanish, And French

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đź“ťRestaurant Man Book Synopsis : "In his memoir Restaurant Man, Joe Bastianich charts his culinary journey from working in his parents' red-sauce joint to becoming one of the country's most successful restauranteurs. Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed restaurant man. After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards. Upon his return to New York, he partnered with his mother Lidia, and soon joined forces with Mario Batali, establishing one superlative restaurant after another"--

📒Front Of The House ✍ Jeff Benjamin

â™ Book Title : Front of the House
✍Author : Jeff Benjamin
â™›Publisher : Simon and Schuster
♣Release Date : 2015-03-31
âśżPages : 208
â™ ISBN : 9781941868027
♬Available Language : English, Spanish, And French

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📝Front of the House Book Synopsis : In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that’s been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia’s acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider’s look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.