Restaurant Management and Education Materials for the Professional

The Restaurant Business Start-up Guide

Written by specialty food service guru Paul Daniels, The Restaurant Business Start-up Guide is a must for anyone starting a restaurant. Paul has taken his extensive experience in this field and made it available here for the first time. The book connects to a special Internet site where readers can get updates and download specific software that assists users in starting and running a restaurant. There is a CD-ROM available for users that do not wish to access this information via the Internet. The book includes: Professional advice, sample business plan, revenue forecasting, organizational tips, financial advice, location selection, leasing tips, negotiation tips, detailed business checklists, and much more!


Restaurants That Work: Case Studies of the Best in the Industry

A complete rundown on how successful restaurateurs, teaming up with architects and designers, ply their craft. Martin E. Dorf presents 18 in-depth case studies of such successful restaurants as Scoozi, Union Square Cafe, and Chinois, along with personal interviews with their owners, chefs, architects, designers, kitchen planners, and consultants. 168 illustrations.


The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

This comprehensive and massive 600 page new book will show you step-by-step how to set up, operate, and manage a financially successful foodservice operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful.

The books nineteen 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 common mistakes that can doom a 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, learn how to draw up a winning business plan, how to buy and (sell ) a restaurant, franchising, basic cost control systems, profitable menu planning, sample restaurant floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful beverage management, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand 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, 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 extensive resource Guide details over 7,000 suppliers to the industry, this directory could be a separate book on its own. This Restaurant Managers Handbook covers everything that many companies pay consultants thousands of dollars for.

This book is also ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office 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. Highly recommended!


Menu Design : 25 Keys to Profitable Success (Restaurant Manager’s Pocket Handbook Series)

Delivers key elements in menu design to create a more profitable restaurant. The menu is the one piece of printed advertising that the customer definitely reads.


Restaurant Financial Basics

A complete, practical guide to managing restaurant business finances
One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.


Winning the Chain Restaurant Game: Eight Key Strategies

Details how to develop and operate a chain restaurant company, focusing on the attributes that can enable a chain to capitalize on the industry’s unique challenges and excel in customer service, performance and success. The authors, both recognized restaurant industry experts, interviewed 100 chain executives to include a wide and diverse spectrum of leaders and chains. Scores of case studies demonstrate successes and failures.


Guest-Based Marketing : How to Increase Restaurant Sales Without Breaking Your Budget

This book addresses one of the most-asked-for restaurant management topics—marketing—in practical terms. It shows how to increase restaurant sales, starting with an existing customer base, building customer loyalty and increasing the frequency of their visits.


Restaurant Marketing for Owners and Managers

The complete guide to marketing for restaurant managers.

How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest “bang” for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.

Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.

Patti J. Shock (Las Vegas, NV) is Associate Professor and Chair of the Tourism and Convention Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John T. Bowen (Las Vegas, NV) is Professor in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John M. Stefanelli (Las Vegas, NV) is Professor and Chair of the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.



The Restaurant : From Concept to Operation

Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management


Hotel/Restaurant Management Career Starter

A complement to our Culinary Arts Career Starter, those interested inemployment in the booming hotel and restaurant management industry can findall the information they need in this new volume.


Upstart Guide Owning & Managing a Restaurant

Directed to entrepreneurs and would-be restaurateurs, this book walks step-by-step through each aspect of opening and managing a restaurant. It covers the practical issues faced on a daily basis as well as offering tips from an experienced restaurateur about the risks and rewards.


Dining Room and Banquet Management

This text is designed to be a manager’s guide for successful service. It is broken down into three parts. The first section emphasizes the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Part two is designed to teach an individual proper methods to manage service in an ala carte restaurant. And the final part includes how to effectively manage banquets. Multiple examples are given demonstrating correct and incorrect service. This book is a combination of established research plus personal observations and interviews with successful individuals who excel in providing excellent service in dining room and banquet management.


Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

The piece de resistance of a fabulous meal: great service

Efficient service is the crowning touch to any dining experience. While a reputation for excellent food or an eye-catching menu might bring customers to the door, it’s a dedicated, customer-focused service staff that has them coming back. Remarkable Service describes the new imperative of restaurant management, one that distinguishes, finally, a good restaurant from a great one. The most current and comprehensive guide to managing front of the house operations, Remarkable Service details the full range of service approaches, including everything from formal French tableside service to casual American family and buffet style service. With practical specifics on reservations; service mise en place; food, beverage, and wine service; and banquets, Remarkable Service is must reading for restaurant owners, managers, and servers who want to provide the consistently excellent service that will give their establishment a competitive edge.


Service That Sells! the Art of Profitable Hospitality

The best-selling book in foodservice history, printed in multiple languages. English, Spanish, French, German and Korean versions available. The bible of profitable hospitality for owners, operators and managers committed to maximizing service and sales potential.


Lessons in Service from Charlie Trotter

As winner of the James Beard Foundation’s Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America’s finest restaurant. But it’s not just about food in this renowned Chicago hot spot. It’s about a subtle relationship between food, wine, ambiance, and service—a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In LESSONS IN SERVICE, journalist Edmund Lawler reveals the secrets behind Trotter’s unequaled success and shows other businesses how to improve their levels of service. From unconventional motivational techniques, staff empowerment, and mentoring to role playing, pre-service meetings, and an obsessive pursuit of excellence—Trotter leaves nothing to chance. The service is a nightly ballet that leaves guests feeling pampered, educated, and of course, wonderfully satisfied. Follow the advice of Charlie Trotter, and no matter what your business,! your customers will keep coming back again and again.


Mind Your Own Business: People, Performance, Profits

MYOB focuses on over 250 creative ways that managers can improve service, increase sales, lower costs, energize training and build a high-performing team. MYOB is used by companies like American Express, Coca-Cola, McDonald’s, Marriott, Applebee’s, Hershey Foods, and Walt Disney Company.


Playing Games at Work : 52 Best Incentives,Contests and Rewards for the Hospitality Industry

Boost staff morale with these fun, manageable and results-oriented incentive programs for the hospitality industry.


Opportunities in Event Planning Careers

The most comprehensive career book series available, Opportunities in…covers a range of professions from acting to writing, and encompasses traditional as well as cutting-edge careers. Each book offers job seekers essential information about a variety of careers within each field and includes training and education requirements, salary statistics, and professional and Internet resources.