Download or read book The Business Side of Restaurants written by Clifford Bramble and published by . This book was released on 2021-12-15 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: A best-selling business book from Cliff Bramble, an Atlanta award-winning restaurateur. You will surely love this book if you have read books like The Restaurant Manager's Handbook, Delivering the Digital Restaurant, Restaurant Success, or Setting the Table. "Great concise review for current operators and a must for anyone considering opening a restaurant!" - Karen Bremer, President, Georgia Restaurant Assn. "Whether you're opening or currently operating a restaurant business, this book provides sage advice and practical insights into what it takes to run a profitable restaurant, from one of Georgia's most respected restaurateurs." - Doug Turbush, Chef & Owner, Seed Hospitality Group. "I want all of my managers to buy a copy." - Chef Tom Catherall CMC "This is a must-read for anyone considering opening a restaurant - It's filled with knowledge one can only learn by living it." - Barbara Castiglia, Executive Editor, Modern Restaurant Management "It's like a more up-to-date version of Lesson's of Excellence by Charlie Trotter." - AJ Binion, Exec Chef, Noona, Duluth, GA On the tenth night of co-owning the first restaurant, Cliff thought they would run out of money. But, 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 fourteen years, he helped make the restaurants more profitable than the average independent restaurant, and the restaurants received local, regional, and national recognition. Now, in his best-selling business book, he offers eighteen steps to help businesses make more money while talking about the business side of restaurants. It's the business book every current or future entrepreneur needs. This book is a must-have if you are a student, manager, chef, or restaurant owner. There is no better time for this book than there is now. It arrives at a time when every restaurant owner is trying to save their business. The book's first part includes steps on contracts like the lease, operating agreements, term sheets, and general contractor. Next, it delves into operational costs, marketing, insurance, and accounting, to the financial reporting and build-out of a restaurant. The middle part of the book includes areas of analysis. The analysis consists of financial areas of the business, human resources, sales mixes, costs, and inventory information. The last part of the book is an analysis of areas that can suck a business dry. Topics like sales, labor, theft, and taxes are added to the book to increase awareness of all areas of business operations. Also included in the book are QR codes that take the reader to websites, forms, examples, and recommendations simply by scanning the code. Within the book are real-life stories by the author about happenings at restaurants. They break up the book's business tone with some interesting and unusual guest experiences. Several of the stories provide an insight into the issues restaurant operators face when serving their guests and understanding the psyche of individuals. ABOUT THE AUTHOR: Cliff Bramble has been in the restaurant business for forty years. He is an award-winning restaurateur that previously co-founded one of the best steakhouses in the United States and has been recognized by the Georgia Restaurant Association as one of the top restaurateurs in Georgia.
Download or read book The Business Side of Restaurants written by Clifford Bramble, Jr. and published by . This book was released on 2021-08-13 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a summary of the business side of restaurants. Taken from forty years of experience, author Cliff Bramble takes you on a journey of opening restaurants and the experiences one goes through when operating restaurants.
Download or read book Opening a Restaurant Or Other Food Business Starter Kit written by Sharon L. Fullen and published by Atlantic Publishing Company. This book was released on 2005 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book & CD-ROM. Restaurants are one of the most frequently started small businesses, yet have one of the highest failure rates. A business plan precisely defines your business, identifies your goals, and serves as your firm's resume. The basic components include a current and proforma balance sheet, an income statement, and a cash flow analysis. It helps you allocate resources properly, handle unforeseen complications, and make good business decisions. Because it provides specific and organised information about your company and how you will repay borrowed money, a good business plan is a crucial part of any loan application. Additionally, it informs personnel, suppliers, and others about your operations and goals. Despite the critical importance of a business plan, many entrepreneurs drag their feet when it comes to preparing a written document. They argue that their marketplace changes too fast for a business plan to be useful or that they just don't have enough time. But just as a builder won't begin construction without a blueprint, eager business owners shouldn't rush into new ventures without a business plan. The CD-ROM will cover the following subjects: Elements of a Business Plan, Cover sheet ,Statement of purpose, The Business, Description of The Restaurant, Marketing, Competition, Operating procedures, Personnel, Business insurance, Financial Data, Loan applications, Capital equipment and supply list, Balance sheet, Breakeven analysis, Pro-forma income projections (profit & loss statements), Three-year summary, Detail by month, first year, Detail by quarters, second and third years, Assumptions upon which projections were based, Pro-forma cash flow, Supporting Documents, For franchised businesses, a copy of franchise contract and all, supporting documents provided by the franchisor, Copy of proposed lease or purchase agreement for building space, Copy of licenses and other legal documents, Copy of resumes of all principals, Copies of letters of intent from suppliers, etc. A new study from The Ohio State University has found the restaurant industry failure rate between 1996 and 1999 to be between 57-61 percent over three years. Don't be a statistic on the wrong side, plan now for success with this new book and CD-Rom package.
Download or read book The Marketing Side of Restaurants written by Clifford Bramble, Jr. and published by . This book was released on 2022-01-15 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A restaurant marketing guide that helps entrepreneurs, business, and restaurant owners learn the secrets that the major publicists use to get media coverage for their clients.
Download or read book Running a Restaurant For Dummies written by Michael Garvey and published by John Wiley & Sons. This book was released on 2011-03-16 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 wannabe 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 do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed: Put your ideas on paper with a realistic business plan Attract investors to help get the business off the ground Be totally prepared for your grand opening Make sure your business is legal and above board Hire and train a great staff Develop a delicious menu If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more: Designing and theme and a concept Taking over an existing restaurant or buying into a franchise Stocking and operating a bar Working with partners and other investors Choose a perfect location Hiring and training an excellent staff Pricing menu items Designing the interior of the restaurant Purchasing and managing supplies Marketing your restaurant to customers If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.
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 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 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 How to Start Run Grow a Successful Restaurant Business written by Tim Hoffman and published by Createspace Independent Publishing Platform. This book was released on 2017-09-29 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today's pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream. According to Restaraut.org, the industry stands as follows: $799 billion: Restaurant industry sales. 1 million+: Restaurant locations in the United States. 14.7 million: Restaurant industry employees. 1.6 million: New restaurant jobs created by the year 2027. 10%: Restaurant workforce as part of the overall U.S. workforce. 9 in 10: Restaurant managers who started at entry level. 8 in 10: Restaurant owners who started their industry careers in entry-level positions. 9 in 10: Restaurants with fewer than 50 employees. 7 in 10: Restaurants that are single-unit operations. In this book, you will realize why your concept and theme are critical. Factors to include in a business plan. How to start your restaurant, how to grow and how to be successful. It is a detail guide that will guide you through the process. After Reading You Will Know: How To Develop A Concept That Will Fly The WHAT and WHY factors 5 Types Of Restaurants And Their Variations Popular QSR Franchises And Their Costs How And Where To Find A Restaurant To Buy Or Lease What Legal Structure You Will Need For Your Business How To Comply With Uncle Sam Costs To Open A Restaurant Writing The Right Business Plan How To Get A Bank To Finance Your Restaurant How To Find And Hire The Right Staffing Restaurant Menu Development POS System, Accounting And Bookkeeping Marketing Development Grand Opening Steps The Keys To Success Few Important Statistics You Should Know About Appendix - A Full Restaurant Business Plan Is Included Appendix -B A Sample Personal Financial Statement Is Included This is about time you make your longtime dream of opening your own restaurant a reality. It's not as hard as you think. Remember opportunities are being taken by someone every day, waiting another day means you are passing up another opportunity. Good Luck!
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.
Download or read book Appetite for Acquisition written by Robin Gagnon and published by Tate Publishing. This book was released on 2011-04 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'This is the definitive guide for anyone looking to enter the restaurant industry! Full of hands-on practical advice and real-life examples, Robin and Eric provide you with the expertise necessary to avoid common pitfalls and navigate your way to owning the restaurant of your dreams!' —Herb Mesa, Finalist, The Next Food Network Star, Season 6 'Outstanding work...presented in a bright and motivating style that is quite informative. Highly recommended reading for the food service entrepreneur.' —Henry L. Hicks, Certified business broker, fellow of the IBBA, past chairman of the board of the International Business Brokers Association, CEO of Georgia Business Associates, Inc., board member of the Georgia Association of Business Brokers Six out of every ten startup restaurants fail. Your restaurant should not be one of them. Veteran industry experts and restaurant brokers Eric and Robin Gagnon now present their guide to buying an existing restaurant so you can beat the odds. Readers will finish this book knowing how to acquire a restaurant in a way that is less painful, more profitable, and delivers a better return on their investment. With the help of this guide, you can soon satisfy your Appetite for Acquisition!
Download or read book Restaurant Financial Basics written by Raymond S. Schmidgall and published by John Wiley & Sons. This book was released on 2002-10-02 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
Download or read book Restaurant Business written by Anthony Ekanem and published by Anthony Ekanem. This book was released on 2016-10-27 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: Having your own restaurant is one of the most fulfilling and enjoyable business ventures. Food is a renewable commodity. This means that people won't stop looking for different sources of food because dining out is entertaining as well as functional. Many people dream of owning their own restaurants, whether it is fast food, coffee shops or gourmet. In reality, many people fail to sustain their restaurants and most of them die during their first year of operation. This is due to the lack of preparation and dedication on the part of the owner. Many people jump into the industry too fast without really weighing the pros and cons of the project or having the necessary expertise. However, there is a way to lessen the risk that is associated with new ventures such as restaurants. Preventive planning and proper management are keys towards success but there are also small things which count in the whole process of owning a restaurant. Every business needs a business plan. Business plans are meant to lay down the different conditions and characteristics that should be inherent in the business. The availability of a good business plan which has been carefully formulated is a step towards success.
Download or read book How to Start a Restaurant Without Losing Your Shirt written by Brian A. Cliette and published by Createspace Independent Publishing Platform. This book was released on 2014-04-10 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finally Revealed.. The Amazing insider Secrets of Starting your own Restaurant Without Making Costly Mistakes. Dear Friend, You're about to discover just How To Start A Restaurant , Our Guide focuses on the whole big picture and covers every aspect of starting a restaurant and running it successfully. Here Is A Preview Of What You'll Learn... Learn about everything that is involved in running a restaurant. Revealed five restaurant myths. Find out the truth about the restaurant myths. Uncover the exact reasons why some restaurants fail. Get the scoop on how to design your restaurant one from scratch. Find out the pros and cons of both the franchise and the independent restaurants. Discover how to get your franchise restaurant off to a running start. Learn about the costs involved in buying a franchise, and the hidden fees. Learn about the different kinds of restaurants, from cafés to fine dining. Today only, get this Amazon bestseller for just $24.95. Regularly priced at $49.99. After Reading Our Restaurant Start-Up Guide, You Would Be Well On Your Way To Avoiding the 80% failure rate that haunts all Start up restaurants!!! This incredible how to start a restaurant guide will empower you to Understand what it really takes to start a restaurant! Finally found a place in the sun with the launch of your own restaurant! Make your restaurant business so successful that you'll be raking in the money! Save hundreds of dollars that you waste in trying to start a restaurant without knowing what it take to start one! Save time that otherwise would be wasted in failed "trial and error" attempts! And much, much more! There is not one book on Amazon that covers the following Learn about the realities of running your restaurant business smoothly. Get a detailed overview of the restaurant jobs that must be filled, from the dishwasher to the chef. Get tips on hiring the perfect staff for the front of the house and the back of the house. Learn about equipping your restaurant. Discover the secret ways to save when outfitting your business. Find out the necessity of having a point of sale (POS) system in place before you open for business. Insider knowledge on why it is wise to lease your equipment instead of buying it. Get a detailed look at what is involved in a restaurant owner's life. Get bonus materials and a lot off extra resources. If you order this guide and apply the techniques presented inside, you will start your own restaurant within 60 days and save Thousands of dollars of Costly Restaurant Start-up mistakes Here's what you will discover inside this guide: Get clear definitions on what people expect from certain types of restaurant. Learn the steps of choosing a location and researching the population. Discover how to determine population base. Learn how to negotiate a lease. Find out how to analyze the competition in your area. Learn the basic business plan format and how to write a perfect one. Learn how to make more or less accurate financial projections. Learn about making a realistic budget for your restaurant. Learn how to write a balanced and intriguing menu. Discover how to effectively pricing your menu and designing its appearance. Find out the pitfalls in menu designing that you should avoid. Order Your Copy Today Take action today and download this book for a limited time discount of only $24.99! Hit the Buy Now Button Right Away!!
Download or read book Restaurant written by Carla Miller and published by Createspace Independent Publishing Platform. This book was released on 2016-12-19 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to Start a Successful Restaurant Business! Do you constantly get rave reviews about your cooking from your friends and family? Do you have a private arsenal of "secret" recipes that you just won't share with anyone? Are you more at home in the kitchen than anywhere else? Well, if you can relate maybe you are the guy or gal who has always wanted to open your own restaurant! If that's the case then this guide is just for you! Wanting to own your own eatery needn't be just a pipe dream. How to Start a Successful Restaurant Business will help you achieve that dream. Learn how to conduct a market analysis, prepare a business plan and determine startup costs all in one neat package. Discover everything you need to know about starting your own restaurant or your money back. Here's a list of just a few of the helpful things you find inside: What you need to know BEFORE you begin Make sure your dream is a viable plan Review the different types of restaurants Know which one is right for you Overview of startup costs Prevent leaving out important costs Learn how to write your menu Insures that you don't leave out the little stuff Discover how to do a proper market analysis Make sure you know who your customers will be Selecting equipment and furnishings Learn how to shop for the right combinations Hiring a staff How to make sure you ask the right interview questions What is the long term future of the restaurant industry Understand what your goals should include Preparing a business and financial plan Make certain you know exactly what you require Should you borrow money for startup costs Discover how to find investors. Written in plain English How to Start a Successful Restaurant Business will help answer all the questions you may have in order to make an intelligent decision about whether to purse that dream or continue with wowing just friends and family! The purpose of our guide is to give you an over view of the restaurant business as well as provide you with information about the different steps you need to take to get started. So, why do you need How to Start a Successful Restaurant Business? Because it gives you what you need to know! Thousands of people are good cooks. However, they may not be good administrators. Others are good administrators who can't boil water! Find out what your goals and strengths are before jumping in with both feet. If you are a business novice trying to figure out if your idea is viable How to Start a Successful Restaurant Business is just what you need to learn all the ins and outs of beyond creating delicious meals. Or maybe you are a veteran chef working for someone else and have dream of opening your own place, half the battle is there, but you should know that being a gourmet chef isn't enough. You need to understand the business from ALL aspects. Regardless of your motivation and goals, turning your passion into a business requires commitment, talent and above all else - knowledge! Before deciding to turn your dream into a business, get the answers you must have before making the leap. How to Start a Successful Restaurant Business has those answers. Grab your copy today and see if you can make your passion your business! Happy cooking! Tag: restaurant business basics, restaurant business book, restaurant business card holder, restaurant business for dummies, restaurant business magazine, restaurant business plan, restaurant business plan book, restaurant business plan software, restaurant business template"
Download or read book From Rags to Restaurants written by Misty Young and published by . This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Is it possible for your restaurant or small business to not only survive, but to thrive and increase sales eight-fold during the worst economic crisis to hit the United States since the Great Depression? Restaurant Lady Misty Young has a defiant YES to that question, based on her experience expanding her Squeeze In restaurant, locally famous in Reno/Tahoe for fantastic omelettes and its rapid expansion from one beloved location to several and counting. Things didn't start out perfectly in Misty's "Rags to Restaurants" life - from a childhood of frequent moves, a period on government assistance, and a rough time balancing family life while earning her college degree. Clearly she has more than made up for it. Misty chalks it up to her discovery of The Five Irrefutable Laws of Restaurant Success, which she shares in this book. Some of the most famous in the food and restaurant industry would happily agree that Misty has undoubtedly arrived, evidenced when the Food Network showed up one snowy December day, placing her talents and her omelettes on national television for a surprise episode of Throwdown with Bobby Flay. When the masses came calling asking Misty to share her secrets, this Western restaurant maven was prepared, knowing the detailed facts about her guests, associates, financials and operations down to the number of eggs cracked since day one. "You can't count what you don't measure, and vice-versa," Misty says. Misty's targeted Egghead Breakfast Club and her grasp of constantly changing social media helped spread the Squeeze story far and wide to prospective guests and media outlets. Restaurant Lady Misty Young's experiences and rock solid approach can help you transform your restaurant into an outstanding stand-alone venue or allow it to become the base for a profitable and expanding regional chain. Crack open From Rags to Restaurants and whip up some success
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)