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📒Restaurant Success By The Numbers ✍ Roger Fields
📝Restaurant 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.
📒Restaurant Success By The Numbers Second Edition ✍ Roger Fields
📝Restaurant Success by the Numbers Second Edition Book Synopsis : This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
📒Running A Restaurant For Dummies ✍ Michael Garvey
📝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.
📒How To Open A Financially Successful Pizza Sub Restaurant ✍ Shri L. Henkel
📝How to Open a Financially Successful Pizza Sub Restaurant Book Synopsis : The explosive growth of the pizza and sub shops across the country has been phenomenal. Take a look at these stats: Americans eat approximately 100 acres of pizza each day, or about 350 slices per second. Pizza is a $32+ billion per year industry. Pizza restaurant growth continues to outpace overall restaurant growth. Pizzerias represent 17 percent of all restaurants. Pizza accounts for more that 10 percent of all food service sales. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the restaurant. This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant. It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The companion CD-ROM has the actual pizza restaurant business plan that you can use in MS Word), basic cost-control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, new IRS tip-reporting requirements, managing and training employees, generate high-profile public relations and publicity, learn low-cost internal marketing ideas, low and no-cost ways to satisfy customers and build sales, and learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The manual delivers literally hundreds of innovative ways demonstrated to streamline your business. Learn new ways to make your operation run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. The Companion CD Rom contains all the forms in the book as well as a sample business plan you can adapt for your business. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
📒Restaurant Man ✍ Joe Bastianich
📝Restaurant Man Book Synopsis : “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a new foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef par tners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies, businessmen, and aspiring restauranteurs alike will be hankering to read.
📒Buying Selling A Restaurant Business For Maximum Profit ✍ Lynda Andrews
📝Buying Selling a Restaurant Business for Maximum Profit Book Synopsis : This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
📒Front Of The House ✍ Jeff Benjamin
📝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.
📝The Everything Guide to Starting and Running a Restaurant Book Synopsis : It takes a lot more than top-notch cooking skills to launch and run a successful eatery. But if you're a hopeful chef or hungry entrepreneur looking to open the next hot spot, you'll find everything you need in this accessible guide! Written by veteran restaurant owner and manager Ronald Lee, this guide offers solid advice on how to: Secure financing and find the perfect site Develop an engaging marketing plan to build and keep a patron base Operate an offbeat site like a food truck or rotating restaurant Create an innovative and diverse menu Hire and manage wait, kitchen, and front-end staff And much, much more! Complete with the latest thinking on industry trends and how to make a realistic and achievable business plan, this practical resource will turn you into a restaurateur before you can say "Bon appetit!"
📒The Restaurant Manager S Handbook ✍ Douglas Robert Brown
📝The Restaurant Manager s Handbook Book Synopsis : The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.
📒How To Open And Run A Successful Restaurant ✍ Christopher Egerton-Thomas
📝How to Open and Run a Successful Restaurant Book Synopsis : If you're thinking of opening a restaurant, you have a lot on your plate! Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right. The Third Edition of the celebrated soup-to-nuts classic is updated for today's competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers: Guidance on financing, taxes, insurance, health and safety, legal issues, and more Marketing research, including evaluating local competition to refine your concept Evaluating franchise opportunities-the pros and cons of going with an established concept Effective staff training-both initial and ongoing The "feel-good factor"-that intangible quality that keeps customers coming back for more All this proven, practical guidance is served up in Christopher Egerton-Thomas's flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.
📝Start Up Your Restaurant The Definitive Guide for Anyone Who Dreams of Running Their Own Restaurant Book Synopsis : 'I should open a restaurant!' How frequently have you said that? Be it a cafe, a takeaway or a gourmet destination, the food business exerts a magnetic pull that few others do. Whether you are a food enthusiast or an entrepreneur looking for a clever business idea, the restaurant business promises adventure and endless possibilities. But creating that dream restaurant packed with happy people, which also rakes in the money, requires more than just passion - it calls for astute planning and rigorous execution. Choosing a smart idea Funding and finance Picking the perfect location Setting up the space Hiring the right people Getting licences Working with vendors and ensuring quality control Launching and marketing Packed with great tips and fun to read, this step-by-step guide from experts Jayanth Narayanan and Priya Bala will help you navigate the restaurant business with ease and efficiency.
📒Restaurant From Scratch ✍ Jelynne Jardiniano
📝Restaurant from Scratch Book Synopsis : RESTAURANT FROM SCRATCH is the strategy for success for anyone who has ever dreamed of becoming a new restaurant owner. Here’s how to start with a simple idea and turn it into a lucrative business plan. You will learn to conduct market analysis, secure financing, supervise construction, select equipment and vendors, create appeal through creative marketing and finally open your very own restaurant. THIS BOOK SHOWS YOU HOW TO: • Start up your own restaurant, even with a small budget and little experience • Significantly reduce risk and encourage steady and maintainable growth • Overcome challenging local city laws • Build the “Restaurant Owner” mentality • Harness your creativity and look beyond money for resources
📒Running A Bar For Dummies ✍ Ray Foley
📝Running a Bar For Dummies Book Synopsis : Provides comprehensive information on running a bar, including how to obtain a liquor license, manage inventory, and plan food and drink menus.
📒Idiot S Guides Starting And Running A Restaurant ✍ Jody Pennette
📝Idiot s Guides Starting and Running a Restaurant Book Synopsis : Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: + Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. + Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. + Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. + Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. + Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. + Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.
📒Setting The Table ✍ Danny Meyer
📝Setting the Table Book Synopsis : In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts—for and to—express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.
📒Dinner At The Homesick Restaurant ✍ Anne Tyler
📝Dinner At The Homesick Restaurant Book Synopsis : Through every family run memories which bind it together – despite everything. The Tulls of Baltimore are no exception. Abandoned by her salesman husband, Pearl is left to bring up her three children alone – Cody, a flawed devil, Ezra, a flawed saint, and Jenny, errant and passionate. Now, as Pearl lies dying, stiffly encased in her pride and solitude, the past is unlocked and with it its secrets. OVER A MILLION ANNE TYLER BOOKS SOLD ‘She’s changed my perception on life’ Anna Chancellor ‘One of my favourite authors ’ Liane Moriarty ‘She spins gold' Elizabeth Buchan ‘Anne Tyler has no peer’ Anita Shreve ‘My favourite writer, and the best line-and-length novelist in the world’ Nick Hornby ‘A masterly author’ Sebastian Faulks ‘Tyler is not merely good, she is wickedly good’ John Updike ‘I love Anne Tyler’ Anita Brookner ‘Her fiction has strength of vision, originality, freshness, unconquerable humour’ Eudora Welty
📒The Art Of The Restaurateur ✍ Nicholas Lander
📝The Art of the Restaurateur Book Synopsis : Presents profiles of some of the world's most successful restauranteurs.
📒Restaurant Owners Uncorked ✍ Wil Brawley
📝Restaurant Owners Uncorked Book Synopsis : Discusses successful restaurant management through interviews with successful restaurant owners.
📒On The Menu ✍ Ronald F. Bryant
📝On the Menu Book Synopsis : Restaurant Menu deveopment, Menu Engineering, Menu Psycology. The industry best practices for making money on your menu. How to capture the attention of your guests and keep them coming back for more. Restaurant Consultant, Coach, Author & Speaker Ronald "Bo" Bryant
📒Starting A Restaurant Business Book ✍ Eddie G. Sanders
📝Starting a Restaurant Business Book Book Synopsis : Starting a restaurant just became a lot easier with this amazing new restaurant startup business book. Inside you will find:* How to get a goldmine of government grants* How to write your restaurant business plan* How to start your business step-by-step* Zero cost restaurant marketing* Million dollar internet rolodex... Shows you* Wholesale supplies, restaurant software* And Much Much More!!!People are destroyed for lack of knowledge, get the knowledge you need for opening a successful restaurant business today. Don't wait... you'll wait your life away.
📒Build Your Tribe ✍ Susanne Currid
📝Build Your Tribe Book Synopsis : This guide to marketing for food and drink businesses explains the concept of "tribe building" and how to use it to create dynamic marketing strategies.