Restaurant Business Management

A one-stop start-up guide from an accountant-turned-restaurateur. 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 and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

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.

In this straightforward and tips-filled audiobook, 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. How to Rock Restaurant Management will equip you with all the tools you need to build a team of all-stars that become your secret weapon to success in your management career.

Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?

Ron Shaich is a business visionary who has been part of building three iconic restaurant brands: Au Bon Pain, Panera Bread, and now Cava. Along the way, he developed "fast casual," a $100 billion-plus segment of the industry. Now he reveals what he learned about entrepreneurship, running large enterprises, business transformation, and life itself. He illustrates these lessons with his experiences turning a small cookie store into 2,400 restaurants with $5 billion in revenue, delivering annual investor returns of 25% over two decades, and outperforming both Starbucks and Chipotle.

QuickBooks for Restaurants: A Bookkeeping and Accounting Guide shows restaurant owners and operators how QuickBooks software can be leveraged for restaurant success. I explain QuickBooks fundamentals including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more.

On the 10th night of co-owning the first restaurant, Cliff thought they would run out of money. Eight days later, there was a line at the front door, and for the next five years, the restaurant hit sales and record profits. Next, Cliff co-founded one of the best wine bars in Atlanta and then one of the best steakhouses in the United States. From there, he opened one of the best seafood restaurants in the county. Over the next 14 years, he helped make the restaurants more profitable than the average independent restaurants.

Google, Yelp, and TripAdvisor are often the consumer’s first impression of your brand, especially in a tourist economy. Is your business dominating your competition, or have you not addressed your search engine ranking because you “show up” if you Google your own business? Good enough, right? Not even close. What works for your competitor’s brand could be worthless for yours.

By following Bruce’s 40-year restaurant career, you’ll learn the most common financial mistakes independent restaurateurs make and the strategies that can turn around any restaurant. In this book, you’ll learn the business strategies that, when applied to any hospitality operation, will ensure success. Make your financial operations effortless by learning the math of restaurant operations, avoiding the most common myths of restaurant operations, and turning the magic of restaurant operations into success!

Surprise - you’re in charge now! Steady money and new opportunities awaited as you moved up from server or bartender to front-of-house manager. But too often, restaurant management find themselves leading with minimal training, a ton of responsibilities, and no clue how to improve. You’ve run the Friday night rush, you’ve juggled expectations of staff and guests - but have you figured out how to improve while keeping the restaurant profitable?

You have the right to restore a culture of the can-do spirit and enjoy the financial security you and your family deserve. People are destroyed for lack of knowledge. For less than the cost a movie, you can get the knowledge you need to start living your business dreams! FInd out more....

When managers take care of the staff, the staff will take care of the guests, and the guests will always come back! This training book is all about "Restaurant Soft Skills". It shows how individual actions have a direct or indirect effect on others. Understanding the significance of these skills and incorporating the relevance of these concepts, ideas, and strategies will enable restaurant owners and managers to retain staff, decrease problems, create respect, increase profits, and increase customer satisfaction!

The New Restaurant Manager is for new managers who want to avoid the mistakes that most beginning managers make. This refreshing how-to guide is written in a practical, down-to-earth style, like having coffee with your mentor.

With the horrific failure rates of restaurants, how can you ensure yours will not only survive but grow and thrive? If your restaurant sucks, it is because you suck at running it; 100 percent. Donald Burns, author of Your Restaurant Sucks has created a methodology and mindset honed from his Special Operations training in the US Air Force. As a Pararescueman, his training developed a keen sense of purposeful and fast decision making. In the military, he learned the phrase, "embrace the suck".

Make It Happen explodes the myth that the restaurant business is harder than other industries. It challenges the belief that you must be in your restaurant all day every day just so things get done right.

Coffee Beans to Business Dreams: A Comprehensive Guide to Launching Your Own Cafe is an all-inclusive, enlightening guide devised to stir the latent café entrepreneur within you, molding your dreams into a successful, profit-generating reality. This handbook supplies you with a unique blend of wisdom, practical tools, and groundbreaking strategies indispensable to kickstart a flourishing café enterprise that perfectly mirrors your aspirations. Embarking on the journey to café entrepreneurship is about much more than just offering delightful food and beverages. It's about the creation of ...

Author and world-renowned restaurant coach Donald Burns brings his straightforward advice on how to get the restaurant you want. His knowledge in running a restaurant not only comes from his technical skills, but also his nearly four decades of real-life restaurant experience as a restaurateur and working with celebrity chef Wolfgang Puck. Your Restaurant STILL Sucks! is not your usual guide on how to run a restaurant. Instead, it will challenge you to rethink the way you look at how you run your restaurant. This book is for those who want a better restaurant and a better life.

Fun and easy restaurant employee sales and customer service training to help your staff get more value from their hospitality jobs and want to work harder to create more repeat, regular customers for your business! Use my time-tested, fun tools to motivate your restaurant staff and recalibrate your team. One-of-a-kind VIP building tool included! Share with restaurant staff to help them work on and reach specific goals each week in order to get more value from their positions, more money, and higher sales.

Over the years, I have posted quite a few of The Restaurant Coach™ Tips across the internet. Some of my clients asked if there was a booklet available where they could see them all. I never thought about it, but it was a great idea. Here are 365 of my tips that you can use to trigger critical concepts and keep your edge.

I created this for restaurant owners, operators, and culinary professionals who want a strategy to get the most from themselves and maximize their day. In nearly four decades in the restaurant industry, I have been fortunate to have worked side by side with James Beard Award-winning chefs and restaurateurs. There are patterns to how successful people think and the habits they’ve embraced to get the most from themselves. I am going to share those habits with you in Outstanding Mindset.