The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
Product ID: 79503010
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The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service operation. The fifth completely revised edition of this book includes cutting-edge material that you need to run your restaurant in the modern age. This new edition includes case studies from professionals that cover topics such as restaurant branding, franchising, effective layout and remodeling, cost-effective menu planning, food sourcing options, food safety and IoT technology, smart phone apps to ease scheduling and communication hassles, digital marketing, recent trends in the restaurant business, managing online feedback, and innovative ways to promote your restaurant on the web. Hundreds of fun facts are sprinkled throughout this book to ensure that even the most mundane of topics will interest and engage every reader. The fifth 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 focusing on the progress and implementation of technology. 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 even local, organic menu items for profit. Anyone in the food service industry will rely on this book for their everyday operations. Dozens of 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. 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 you will finally learn how to master the use of social media to increase your outreach and sales. This all-inclusive handbook will give you everything you need to learn how to set up, operate, and manage a financially successful food service operation in the modern world. Review: Lots of information and way bigger than I thought it would be - Worth every dollar. A lot of info Review: Gifted this and he absolutely loves it!!! - Wonderfully compendious!!!
| Best Sellers Rank | #189,074 in Books ( See Top 100 in Books ) #37 in Restaurant & Food Industry (Books) #117 in Hospitality, Travel & Tourism (Books) #1,229 in Business Management (Books) |
| Customer Reviews | 4.6 out of 5 stars 148 Reviews |
T**A
Lots of information and way bigger than I thought it would be
Worth every dollar. A lot of info
A**R
Gifted this and he absolutely loves it!!!
Wonderfully compendious!!!
M**K
Best restaurant book I’ve bought.
Restaurant managers Bible. Everything you need to know in one place.
C**A
Great book
The book is well-written and explores a range of subjects, but it doesn't meet my specific needs or expectations.
S**E
A One Stop for New Restaurants
We are opening a coffee and tea house at the end of this year. I do know alot about being in business, but the restaurant industry is a whole different issue. Know matter what you THINK you know, trust me there is a whole lot more to learn. This book has it all. It's like going back to school and having the best teacher in the world. Douglas Brown has obviously been in the trenches. From costing to the great forms contained in it, I can't say enough good things about this book. If you are going to buy one book (I bought dozens before I finally coughed up the bucks for it)this is the one you should own, read, study and love!
A**N
Truly Is Appropriately Titled
".....This manual will arm you with the right information. Keep it on your desk for constant reference. The many valuable forms contained in this work are available on the companion CD-ROM. There is no other publication as comprehensive as The Restaurant Manager's Handbook. This book TRULY IS APPROPRIATELY TITLED." [from the book of the introduction by Douglas R. Brown]
D**N
Outstanding !
Without question this is the most thorough and comprehensive "how to" book I have ever encountered. From registering a trade name to employee manuals to cost and theft control, Mr Brown has outdone himself. The book not only provides in depth and thourough explanations, it allows for quick reference on any given area of the business and much of the material can be applied to ANY business, not just restaurants. Unlike many "how to" books, Mr Brown has managed to make his volume easy and pleasurable to read without being droll, stodgy or just filling extra pages with unnecessary verbiage. His ability to stay current with the changing times in the industry, as well as see and plan for the future, makes his book a valuble investment for today and the years ahead. Mr. Browns Restaurant Managers Handbook is a must read for those just starting up and a must have for those that want to continue to survive in this ever changing world of the culinary arts.
A**Y
A must-have
Doug Brown's Handbook is a must-have for all restaurant managers and prospective owners. I wish I'd had this when I first started out, but you can be sure it will be required reading for all my managers! Ordering directly from his Atlantic Publishing Group is the way to go - it arrived quickly and in perfect condition. Thanks, Doug.
P**I
A bible!
If you are in the restaurant business, but it. A complete bible.
R**I
Indispensável
De todos os livros que já procurei e li sobre o assunto, esse sem dúvida é o mais completo. Vale cada centavo e não pense em começar, comprar ou franquear uma operação de comida e bebida sem ter pelo menos folheado esse livro. Outros livros que valem a pena procurar e ter são: Raise The Bar do John Taffer e The Restaurant: From Concept to Operation do John Walker.
M**Y
フードサービスの教本として
まだ読み進められていないが、内容は充実しており、店舗設計やビジネスプラン、ファイナンスにまで及んでおり、飲食業の経営に関して広くカバーしている点で評価できる。 個人の経験だけをひけらかしたサービスエッセイ本よりははるかに良いです。 内容とは関係ありませんが、とにかく大きくて重い本なので、移動中などで読み進めるには、読む部分をコピーして持ち歩かなければなりません。
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