Download or read book Bar Restaurant Success written by Nick Fosberg and published by Createspace Independent Publishing Platform. This book was released on 2017-05-16 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Restaurant Success by the Numbers written by Roger Fields and published by Ten Speed Press. This book was released on 2011-02-02 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Restaurant Success by the Numbers Second Edition written by Roger Fields and published by Ten Speed Press. This book was released on 2014-07-15 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book The Food and Beverage Magazine Guide to Restaurant Success written by Michael Politz and published by John Wiley & Sons. This book was released on 2020-06-30 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete how-to guide with ALL you need to know to open and run a successful restaurant. Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine’s Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant. This restaurant success guide provides vital information on how to protect the significant investment—sometimes ranging from $250,000 to $425,000—that’s required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you’re doing things right. Get guidance from a restaurant owner’s handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You’ll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine’s Guide to Restaurant Success.

Download or read book Restaurant Success by the Numbers Second Edition written by Roger Fields and published by Ten Speed Press. This book was released on 2014-07-15 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. 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 readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. Updated to address current trends such as food trucks and to tackle online opportunities (and pitfalls!) including Groupon, Yelp, and Twitter, Restaurant Success by the Numbers remains a critical resource for navigating the food industry. Opening a restaurant isn’t easy, but this realistic dreamer’s guide helps set the table for lasting success.

Download or read book Setting the Table written by Danny Meyer and published by Harper Collins. This book was released on 2009-10-13 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

Download or read book Restaurant Prosperity Formula tm written by David Scott Peters and published by Advantage Media Group. This book was released on 2020-01-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing on his decades of experience as a restaurateur, David Scott Peters offers this specific, hands-on guidebook for independent restaurant owners. Focusing on the operational and cultural aspects of running a restaurant, Peters offers a system--the Restaurant Prosperity Formula(TM)--that allows these businesses to not only survive but thrive in one of the world's most competitive industries. In this book (which the author calls "the most comprehensive restaurant owner manual you've ever read"), restaurant owners will learn the fundamentals needed to accomplish three goals: simplifying operations, making more money than ever before, and bringing balance back to their lives so they can enjoy the benefits of the first two goals! "David's no-nonsense approach strips down all the excuses and doubts in our heads as operators and then gives you the paint-by-numbers plan to make real change in your restaurant. The systems that are outlined in this book are both relevant and practical on their own, but David takes it a step further by teaching you how to implement them in your business and whom you need on your team to be successful." - Brad Hackert, director of restaurant operations, Flora-Bama "Foundation, systems, profitability, accountability, and actionable steps--this book has it all from a true industry expert!" - Darren S. Denington, CFBE, president, Service with Style "Think of this book as your personal, one-of-a-kind treasure map with a clearly marked path and a big X where the gold is. Bring your shovel because you'll be doing some digging." - Kamron Karington, founder and CEO, Repeat Returns

Download or read book Running a Bar For Dummies written by Ray Foley and published by John Wiley & Sons. This book was released on 2011-02-25 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you ever thought of owning your own bar? Did you ever stumble into an overpriced watering hole and think how much better it could be if you ran the place? Or maybe you walked into your dream bar and realized that running one was the dream job you’ve always wanted? With Running a Bar for Dummies, you can live your dream of operating your own establishment. This hands-on guide shows you how to maintain a successful bar, manage the business aspect of it, and stake your place in your town’s nightlife. It provides informative tips on: Understanding the business and laws of owning a bar Developing a business plan Creating a menu, choosing décor, and establishing a theme Stocking up on equipment Choosing and dealing with employees Handling tough customers Controlling expenses, managing inventory, and controlling cash flow Getting the word out about your place Preparing for your grand opening, step-by-step This guide cues you in on how to keep your bar safe and clean, making sure everyone is having fun. It warns you about the pitfalls and no-nos that every owner should avoid. There are also helpful resources, such as contact information for State Alcohol Control Boards and Web sites with valuable information.

Download or read book Bar Beverage Operation written by Chris Parry and published by Atlantic Publishing Company. This book was released on 2003 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and 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. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! 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.

Download or read book Running a Restaurant For Dummies written by Michael Garvey and published by John Wiley & Sons. This book was released on 2019-05-29 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 essentialsfrom 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. P.S. If you think this book seems familiar, youre probably right. The Dummies team updated the cover and design to give the book a fresh feel, but the content is the same as the previous release of Running a Restaurant For Dummies (9781118027929). The book you see here shouldnt be considered a new or updated product. But if youre in the mood to learn something new, check out some of our other books. Were always writing about new topics!

Download or read book Raise the Bar written by and published by . This book was released on 2013 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: "If there's anyone who can prevent a bar or restaurant from going belly up, it's Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he runs the biggest trade show in the business and has turned around nearly 1,000 bars and at least that many restaurants. As host and co-producer of Spike TV's Bar Rescue, a documentary-style series, Taffer gives struggling bars one last chance to succeed with a mixture of business acumen and tough love. Now he's offering his no-nonsense strategy for eliciting just the right emotional reactions in customers to everyone. Raise the Bar distills the secrets to running a successful enterprise with Reaction Management, a strategy and philosophy Taffer developed and uses in his business and on Bar Rescue. It works whether you're running a storefront operation or a web-based company, whether you're manufacturing widgets or providing a service. Taffer's overarching philosophy is this: All business is about creating the right reactions in your customers. Even better: You can control those reactions to a very large degree. Raise the Bar is the definitive manual on transforming a bar or restaurant with actionable, proven strategies for immediate impact"--

Download or read book Successful Restaurant Design written by Regina S. Baraban and published by John Wiley & Sons. This book was released on 2010-02-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

Download or read book The Bar Shift written by David Domzalski and published by Createspace Independent Publishing Platform. This book was released on 2018-12-07 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bar Shift is 41 best practices for managing your bar and restaurant specifically targeting concepts and processes that will improve results and work-life. It's designed to be specific and to the point; which is what our industry requires. The book also allows the reader to jump right to a topic that may be a burning need in the business at the moment without compromising any previous content. The book is purpose-built for an industry that doesn't have time for a lot of waste, especially time! The Bar Shift targets the Bar Manager as it's audience understanding that that role may be played by anyone from an owner to a bartender. The book ensures there's content that will satisfy the most seasoned and talented of those involved in the industry from managers, owners, consultants and distributors alike.

Download or read book Restaurant and Bar Marketing written by Erik Shellenberger and published by Independently Published. This book was released on 2018-10-10 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A real, raw and relevant look at the reality of marketing your bar or restaurant in today's noisy online world. Learn why social media marketing has lost its effectiveness over the years and how content marketing can give you a simple, much-needed edge."--Page 4 of cover.

Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Download or read book Restaurant Dealmaker written by Steve Zimmerman and published by . This book was released on 2013-03 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book you will learn my trade secrets from being a front-line restaurant, bar, and club owner/operator, as well as my extensive experience as a buyer and seller of many restaurants, bars and clubs. For a 45 year period (1950-1996), my family owned and operated: a) Zim's Restaurants, the largest independent non-franchised restaurant chain in San Francisco, b) nearly 35 restaurants, bars and/or clubs in Northern California including Zim's Restaurants, Z's Bountiful Buffets, Kibby's Drive Ins, and Casa Carlita's Mexican Restaurants and c) miscellaneous other operations, including many cocktail lounges. Today I own Restaurant Realty Company, the largest restaurant, bar and club business brokerage in California. I have personally sold over 800 restaurant, bar and club businesses, and I have completed over 2,500 business valuations since 1996. Throughout this book I will share my experiences and knoweldge from my twenty-plus years of restaurant experience, and more than thirty years of real estate experience. Having worn many hats as a restaurant, bar, and club owner/operator, buyer, seller, landlord, and broker, I want to share my years of experience to make it easier for prospective restaurant, bar or club buyers to learn how to effectively purchase a business. My goal is to help a buyer understand the key things he, or she, needs to know in order to minimize mistakes and to make a successful, well-thought-out purchase. I want this purchase to have a strong chance for success, subject to buyers operating the business properly after they take ownership. I cover the following topics in the book: 1. The Buyer - a. motivations for buying, b. things you need to know before buying, c. qualfications needed to purchase, d. things you need to do before you purchase, e. the advantages and disadvantages of buying an existing business versus starting one from scratch, f. what are you buying, and g. how buyers initially screeen business opportunities; 2. What Do You Need - a. the essential for preparing a business plan, b. how much money do you need to open and operate, c. methods for raising money; 3. Buyers Do's and Don'ts - a. buyer's three-stage checklist, b. important questions and information to ask the seller, c. signs to look for to determine if the seller's business is in trouble; 4. Success Vs. Failure - a. key ingredients for a successful business from a customer's and buyer's perspective, b. why so many businesses fail, c. turning a losing business into a winning business opportunity, d. why do sellers sell?; 5. Valuations and Other Financial Aspects - a. various sample valuations, b. understanding financial statements; 6. Importance of Location - a. major factors in selecting a strong location, b. how an operator determines if an existing site will work for his proposed new operation, c. special types of locations, d. how to find a good restaurant site; 7. Lease and Other Legal Aspects - a. premise lease, b. how a tenant can negotiate a good lease and renew it on favorable terms, c. helpful techniques in negotiating your lease, d. why landlords want to maximize their rent; 8. Steps to the Sale - a. selling process from offer stage to close of escrow stage, b. dealing with the most common problems related to the sale and how to ensure a closed escrow, c. overcoming the most common obstacles in dealing with the landlord, d. the main three parties in the transaction: buyer, seller and landlord, e. how the sales process works, f. explanation of the asset purchase agreement, g. the buyer's due-diligence process, h. things that can go wrong during a sales transaction that a seller needs to know - and a buyer should too, i. advantages and disadvantages of an asset sale versus a stock sale; 9. Is Franchising For You? - the advantages and disadvantages of buying a franchised business versus buying an independent, non-franchised business and 10. Using a Restaurant Broker to Your Advantage.

Download or read book Restaurant Man written by Joe Bastianich and published by Penguin. This book was released on 2013-07-30 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.