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Restaurant Management, Marketing, Finance, and Business Start-up Recommended titles
by Paul Clarke, Charlie Trotter, Geoffrey Smart Ten Speed Press, 1999. 262 p.
"Creating a world-class restaurant requires command of more talents than cooking alone. A wise chef must master all the arts: painting, music, architecture, and even dance, all of which combine in any consummate dining experience. A chef must also acquire business skills: accounting, human resources, management, finance, media relations--an error in any one of those compromising dining perfection. Chicago's Charlie Trotter has conquered all those areas, and Clarke has focused on Trotter's noncooking aptitudes to find insights into the success of Trotter's restaurant and, by extension, any other thriving enterprise. Based on Tom Peters' standards of excellence, Clarke's analysis reveals how Trotter himself works and how he engenders similar excellence in his restaurant staff. It may offend conventional wisdom to enthrone a chef as a paragon of outstanding business leadership, but given the choice in leadership role models, what makes the world a better place: Attila the Hun's heads on pikes or a creative chef's savory pike on fiddleheads?" --Booklist
by Douglas Robert Brown Atlantic Publishing Company, 2002. 600pp.
by Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier John Wiley & Sons, 2002. 352 pp.
"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. " -- book description
by Stephen C. Barth, David K. Hayes, Jack D. Ninemeier John Wiley & Sons, 1st edition, 2001. 368 pp.
"You’re notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant’s dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant Law Basics prepares you to make the right decisions in these critical situations and hundreds of others. ... It prepares restaurant managers to comply with the law and avoid or limit liability in virtually any situation–—from hiring and managing employees and dealing with customer complaints to ensuring safety and security, obeying regulatory requirements, and much more. " -- book description
by John R. Walker, Donald E. Lundberg, National Restaurant Association Educational Foundation John Wiley & Sons, 2001.
"The Restaurant: From Concept to Operation, Third Edition, covers every aspect of conceiving, opening, and running all types of restaurants–from a fast-food franchise to an upscale dining room. This easy-to-read guide prepares readers to deal with a broad variety of start-up issues and puts them on the solid footing they’ll need to ensure the restaurant’s ongoing success. ... New coverage of quick-service, midscale, and upscale restaurants. Coverage of restaurant service, home replacement meals, and the importance of catering and takeout. Comparisons of chain vs. independent and franchise vs. nonfranchise restaurants. Case studies that describe real-world problems–and real-world solutions. Industry comments and advice sidebars. Business and marketing plan outlines." -- book description
by Bill Marvin John Wiley & Sons, 1997. 240pp.
"...Bill Marvin demonstrates that success doesn't come from beating the competition, it comes from pleasing your guests. He shows you how to work from the inside out--to build on your strenths and to take advatage of intrinsic advantages you didn't even know you had. He also suggests dozens of successful, low-cost techniques for mining the most precious resource at your disposal--your existing customer base. Among other valuable lessons, you'll learn how to: Educate your guests about why they come to your restaurant; Implement sure-fire incentive and customer-loyalty programs; Manage a successful word-of-mouth marketing campaign that gets your customers to do your advertising-for free; Get yoru staff involved in an ongoing commitment to customer satisfaction; Enhance the personal connection between your restaurant and your guests...." --book description
by Patti J. Shock, John T. Bowen, John M. Stefanelli John Wiley & Sons, 2003. 240pp.
"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." -- book description
"This new series from the editors of the Food Service Professional Magazine are the best and most comprehensive books for serious food service operational available today. These step-by-step guides on a specific management subject are easy-to-read, easy to understand an 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. These books cover all the bases, providing clear explanation and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed"
--info from publisher
Click here for more info on the individual books in this series.
by Stephen F. Hall Dearborn Trade, 3rd edition, 2000. 256pp.
"Specialty and gourmet foods can sell as great as they taste. To grab a slice of the action, here are the proven methods for successfully launching a gourmet food product into the specialty foods marketplace ... From Kitchen to Market shows food entrepreneurs how to: Identify a winning product and its most appropriate markets; Achieve visual "sizzle" with packaging and labeling; Establish a variety of distribution channels; Optimize the Internet." --book description
by George Bathie Intermediate Technology, 2001. 128 pp.
by Stephen Miller How To Books, 2002. 220 pp.
"At the age of 42, former lawyer Stephen Miller opted for a career change and set up his own sandwich-coffee bar. Despite the challenges and hard work, he has found it very satisfying to set up and run his own business. This book brings the benefit of his experience and advice to anyone wan ting to set up their own venture in this fast-growing food sector. Find out how to: create and concept your image; choose the right location; sort out tax and health safety; buy equipment and fit out the shop; and generate interest before you open." -- book description
by Denise Vivaldo Globe Pequot Press, 4th ed., 2002. 256 pp.
by Malcolm Stogo John Wiley & Sons, 1998. 512 pp.
"Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product--it even includes 500 delectable recipes using either the continous or batch method of production." -- book description
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The Food Service Professional Guide To Series: All Fifteen Books In The Series
