Restaurant Success By The Numbers Download Ebook PDF Epub Online

Author : Roger Fields
Publisher : Ten Speed Press
Release : 2011-02-02
Page : 256
Category : Business & Economics
ISBN 13 : 0307779181
Description :


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.


Author : Roger Fields
Publisher :
Release : 2014
Page : 298
Category : Business & Economics
ISBN 13 : 1607745585
Description :


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.


Author : Tim Hoffman
Publisher : Createspace Independent Publishing Platform
Release : 2017-09-29
Page : 270
Category :
ISBN 13 : 9781977806161
Description :


How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today's pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream. According to Restaraut.org, the industry stands as follows: $799 billion: Restaurant industry sales. 1 million+: Restaurant locations in the United States. 14.7 million: Restaurant industry employees. 1.6 million: New restaurant jobs created by the year 2027. 10%: Restaurant workforce as part of the overall U.S. workforce. 9 in 10: Restaurant managers who started at entry level. 8 in 10: Restaurant owners who started their industry careers in entry-level positions. 9 in 10: Restaurants with fewer than 50 employees. 7 in 10: Restaurants that are single-unit operations. In this book, you will realize why your concept and theme are critical. Factors to include in a business plan. How to start your restaurant, how to grow and how to be successful. It is a detail guide that will guide you through the process. After Reading You Will Know: How To Develop A Concept That Will Fly The WHAT and WHY factors 5 Types Of Restaurants And Their Variations Popular QSR Franchises And Their Costs How And Where To Find A Restaurant To Buy Or Lease What Legal Structure You Will Need For Your Business How To Comply With Uncle Sam Costs To Open A Restaurant Writing The Right Business Plan How To Get A Bank To Finance Your Restaurant How To Find And Hire The Right Staffing Restaurant Menu Development POS System, Accounting And Bookkeeping Marketing Development Grand Opening Steps The Keys To Success Few Important Statistics You Should Know About Appendix - A Full Restaurant Business Plan Is Included Appendix -B A Sample Personal Financial Statement Is Included This is about time you make your longtime dream of opening your own restaurant a reality. It's not as hard as you think. Remember opportunities are being taken by someone every day, waiting another day means you are passing up another opportunity. Good Luck!


Author : Michael Politz
Publisher : John Wiley & Sons
Release : 2020-05-26
Page : 208
Category : Business & Economics
ISBN 13 : 1119668956
Description :


PRAISE FOR THE FOOD & BEVERAGE MAGAZINE GUIDE TO RESTAURANT SUCCESS "This book is the go-to for anyone thinking of jumping in the exciting business of restaurants. I eat out 365 days a year and I know the places to eat! If you want to become one of them, read this book!" —JONATHAN CHEBAN, Foodgod "The Food & Beverage Magazine Guide to Restaurant Success is an essential and invaluable resource for any food entrepreneur dreaming of opening a restaurant, food truck, or cafe. This book is a must-read for any entrepreneur with a great recipe, concept, or dream. Politz wants to see you succeed in realizing your dreams and he backs up this wish with proven, direct, expert advice, a plan, and a true guide to make your dreams come true. I wish I had this book when I started my first food business. This book will empower food business dreamers to dream even bigger, and to see the path to success." —JENNIFER ENGLISH, James Beard Award Winner, and Journalist "While Michael was selling greeting and holiday cards at 8 years old, I was a paperboy which gave me my intro to entrepreneurism. If you are willing to take each experience as an opportunity to learn with an outlook to the future and to have a fearless attitude, this book will help guide you and provide insight into what's ahead for you coming from an industry expert." —CHEF DAVID BURKE "Politz has written a must-read guide for ANYONE considering opening a restaurant. Read and learn from one of the best. All the unknown is answered right here. Success is learning from your failures and Politz is candid about his. This book tells all!" —JULIE ROSSLER-THOMPSON, Owner, Celebrity Delly "Thank you for writing this book Michael. For years I've had friends asking me about opening or investing in a restaurant. Here's an actual path to follow to help someone on that journey." —SHEP GORDON, Creator of the celebrity chef, which revolutionized the food industry and turned the culinary arts into the multi-billion dollar industry it is today


Author : Wil Brawley
Publisher : Createspace Independent Pub
Release : 2011
Page : 322
Category : Business & Economics
ISBN 13 : 9781456474829
Description :


Discusses successful restaurant management through interviews with successful restaurant owners.


Author : Christopher Egerton-Thomas
Publisher : John Wiley & Sons
Release : 2005-10-10
Page : 240
Category : Business & Economics
ISBN 13 : 0471698741
Description :


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.


Author : Shri L. Henkel
Douglas R. Brown
Publisher : Atlantic Publishing Company
Release : 2007
Page : 491
Category : Business & Economics
ISBN 13 : 0910627800
Description :


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.


Author : Eleanor Boyle
Publisher : New Society Publishers
Release : 2012-10-09
Page : 208
Category : Social Science
ISBN 13 : 1550924990
Description :


Each year the average North American ingests well over two hundred pounds of animal protein. Meanwhile the global appetite for meat has increased dramatically. But feeding our meat addiction comes at tremendous cost. Maintaining our current level of consumption is ecologically impossible in the longterm and undermines our personal health and community well-being. High Steaks documents the disastrous consequences of modern large-scale industrial meat production and excessive consumption, including: *The loss of vast tracts of arable land and fresh water to intensive livestock production *Increased pollution, loss of biodiversity, deforestation, and accelerating climate change *The environmental and health impacts of too much animal fat, and of antibiotics and other chemicals in our food. Timely and compelling, this powerful book offers a modest, commonsense approach to a serious problem, suggesting strategies for all of us to cut back on our consumption of animal products and ensure that the meat we do consume is produced in a sustainable, ecologically responsible manner. At the same time, High Steaks describes progressive food policy shifts that will discourage factory farming and encourage people to eat in ways that support ecosystems and personal health. Eleanor Boyle has been teaching and writing for twenty-five years, with a focus on food systems and their social, environmental, and health consequences. As well as working with organizations aiming for better food policy, she holds an MSc in food policy and is an instructor at the Centre for Sustainability at the University of British Columbia.


Author : Joe Bastianich
Publisher : Penguin
Release : 2012-05-01
Page : 288
Category : Biography & Autobiography
ISBN 13 : 1101583541
Description :


The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a 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 partners—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 and aspiring restauranteurs alike will be hankering to read.


Author : Danny Meyer
Publisher : Harper Collins
Release : 2009-10-13
Page : 336
Category : Business & Economics
ISBN 13 : 0061868248
Description :


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.


Author : Nick Fosberg
Publisher : Createspace Independent Publishing Platform
Release : 2017-05-16
Page : 172
Category :
ISBN 13 : 9781546618577
Description :


If you''re a bar or restaurant owner, who''s looking to attract new customers and turn them into loyal customers, Bar Restaurant Success is going to give you a step by step road map to follow to make that happen. Here''s what 2 industry experts had to say. "This should be a book that every owner or operator owns and devours. In my 20 plus years in the hospitality industry, I have yet to read anything like this. I got value on just about every page and couldn''t stop reading!" James Henderson, Former Director of Operations TGI Fridays & Former Vice President of Human Resources for Rafferty''s Restaurants "From Nick''s personal experience, his insight into the industry, not only provides today''s operators with an informative analysis on the ever changing consumer loyalty relationship, but has also developed a proven solution in navigating and fusing the old world traditions of the hospitality industry with today''s ever changing technology driven consumer. Bar Restaurant Success is a must read for any operator looking to stay ahead of the curve in securing and building customer loyalty for long term success." James Moreland, a New York based bar lifestyle, trade & industry expert Who Is The Book For? Any bar or restaurant owner who: *Wants an easier, faster, less riskier way to increase sales and attract new customer without risking advertising dollars. *Wants multiple ways to leverage their time and systematize their business so they can spend more time with family and friends. *Wants a simple step-by-step guide to hand to their managers to help increase sales and get new customers in the door. *Wants any advantage they can get over their competition. Any manager, server, or bartender who: *Has a passion for marketing and promotions and wants to take their income to the next level by helping their owners build their business with proven, time tested marketing strategies. *Eventually sees themselves opening up their own bar or restaurant in the near future and wants a proven formula for building and scaling the business in a way where their brand stands out from the competition. Here Are A Few Secrets That You''ll Discover... *The number one reason owners see zero results from social media marketing and the one simple tweak to fix it. *How to ONLY advertise to people in your area who are BUYING beer, wine, liquor, and meals at other bars and restaurants on their credit cards - can you think of the ROI you''d get targeting ONLY these types of people with offers to your business. *How Lena added 20 daily loyal customers to her business in just 60 days using one marketing strategy that cost very little to use. (Every bar and restaurant owner should be using this one strategy, but most are unaware of what it is) *How a high end steakhouse in Houston, TX made almost $60,000 in sales and got over 2,000 brand new customers in the door with one promotion using Facebook and e-mail. *The little known secret a restaurant owner in a town of 14,000 in Minnesota used to generate nearly $30,000 in sales from only using his e-mail list (If this works for small town restaurant owners, it will work for anyone). *The one key element that determines if your marketing campaign is going to be a success or failure. *The best offers to make to get new customers in your doors & the worst offers to make (Based on 6 years of testing different offers. This is your shortcut to eliminating trial and error). *The 5 key ingredients you need in every ad to get the highest ROI on your marketing dollars - If you leave one of these out, you''re marketing efforts can be a total loss. *The $85 marketing campaign that can easily bring you well over $1,000 in sales if your ticket average is at least $15.


Author : Kristie Moore
Publisher : Kristie Moore
Release :
Page :
Category : Cooking
ISBN 13 :
Description :


In the Smarter Server, Kristie Moore provides a start from scratch guide for anybody who is interested to learn how to get a restaurant job to making $50/hour. For soon to be servers, you will be able to learn how to set yourself up for success by choosing the right restaurant, understanding ticket price, and choosing the right customer demographics. For new or experienced servers, your perspective will be opened through paying attention to details such as body language and cultural differences. There are over 2.5 Million restaurant waiters and waitresses in the US. Many work it day in and day out without thinking of how to optimize their earnings. For an insignificant investment in a book and a bit of time, you will be able to bring in 20% more per shift, every time.


Author : Donald Wade
Publisher : Delmar Pub
Release : 2006
Page : 362
Category : Business & Economics
ISBN 13 : 9781401819859
Description :


This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. It covers such topics as site selection, construction and design, menu engineering and development, and much more.


Author : Phoebe Damrosch
Publisher : Harper Collins
Release : 2009-10-13
Page : 240
Category : Biography & Autobiography
ISBN 13 : 0061833789
Description :


Kitchen Confidential meets Sex and the City in this delicious, behind-the-scenes memoir from the first female captain at one of New York City's most prestigious restaurants While Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. She also provides the following dining tips: Please do not ask your waiter what else he or she does. Please do not steal your waiter's pen. Please do not say you're allergic when you don't like something. Please do not send something back after eating most of it. Please do not make faces or gagging noises when hearing the specials—someone else at the table might like to order one of them. After reading this book, diners will never sit down at a restaurant table the same way again.


Author : Alison Pearlman
Publisher : Agate Publishing
Release : 2018-10-16
Page : 266
Category : Design
ISBN 13 : 1572848227
Description :


An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design. We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit. Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around.


Author : Douglas Robert Brown
Publisher : Atlantic Publishing Company
Release : 2007
Page : 1052
Category : Business & Economics
ISBN 13 : 0910627975
Description :


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.


Author : Michael Garvey
Andrew G. Dismore
Publisher : John Wiley & Sons
Release : 2019-05-09
Page : 400
Category : Business & Economics
ISBN 13 : 1119605474
Description :


Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. The easy way to successfully run a profitable restaurant 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 aspiring 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 get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.


Author : Katelyn Silva
Publisher : Createspace Independent Publishing Platform
Release : 2017-04-04
Page : 102
Category : Restaurant management
ISBN 13 : 9781545231616
Description :


In this straightforward and tip-filled book, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and ultimately more money.--back cover.


Author : Tom Eisenmann
Publisher : Penguin Business
Release : 2021-04
Page : 368
Category :
ISBN 13 : 9780241420171
Description :



Author : André LaRivière
Publisher : Editions Mise-En-Page Press
Release : 2018-05-23
Page : 160
Category : Cooking
ISBN 13 : 9781775305200
Description :


In The Next Course, sustainable foodservice consultant André LaRivière challenges notable chefs and restaurateurs, with "what if?" questions. What if restaurants localized product sourcing as much as possible or converted renewable energy and use less of it? Their answers-and the dialogue they inspire-might just future-proof urban dining.