Download or read book Restaurant Strong written by Peter LeSar and published by . This book was released on 2021-09-08 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurant Strong answer this question: "What do our restaurant leaders know that can help others to build their best businesses?" Backed by a decade of research into 100+ of the world's most powerful restaurant brands, Restaurant Strong uncovers 100 insights that define who rises to the top and who doesn't in the restaurant business. Restaurant Strong answers such questions as: Why do just a few restaurant brands rise to the top while most produce less than hoped for outcomes? What is the growth model of restaurants and how do you reverse flattening or falling growth? What is the architecture of the highest performing restaurant concepts and how do you tweak yours into a higher gear? How do you become a great innovator of high-demand menu items and services? How have your negative biases been an obstacle to your business and what lens can you adopt to minimize their impact? And, how does a restaurant shape and lead a new category (and why is that important to your outcomes)? These questions are essential to restaurant businesses and have remained unanswered until now. Supported by independent and chain restaurant leader case studies and valuable training links at the end of each chapter, Restaurant Strong structures its questions and answers into a never-before-seen road map of exactly how restaurants shift gears from ordinary to extraordinary outcomes. In all of the history of restaurants, there has never been a book like Restaurant Strong...it offers a valuable rethink for all of us.
Download or read book The Most Spectacular Restaurant in the World written by Tom Roston and published by Abrams. This book was released on 2019-09-10 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)
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 Lost Restaurants of Chicago written by Greg Borzo and published by Arcadia Publishing. This book was released on 2018 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chicago author, Greg Borzo, recalls the city's celebrated lost restaurants. Many of Chicago's greatest or most unusual restaurants are no longer taking reservations, but they're definitely not forgotten. From steakhouses to delis, these dining destinations attracted movie stars, fed the hungry, launched nationwide trends and created a smorgasbord of culinary choices. Stretching across almost two centuries of memorable service and adventurous menus, this book revisits the institutions entrusted with the city's special occasions. Noted author Greg Borzo dishes out course after course of fondly remembered fare, from Maxim's to Charlie Trotter's and Trader Vic's to the Blackhawk.
Download or read book Breaking the Stronghold of Food written by Michael L. Brown and published by Charisma Media. This book was released on 2017 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you sick and tired of being overweight? Are you fighting a losing battle with your waistline and eating yourself into the grave? Have you had it with feeling drained, discouraged, and run down because of obesity but find yourself enslaved to unhealthy eating habits? Are you convinced that God has a better way, but you simply can't break through? In their first-ever jointly authored book, Michael and Nancy Brown share the inspiring, practical, and humorous story of their own journey from obesity to vibrant health. If you want to break free from the stronghold of food and discover a wonderful new way of life, this book will show you the way.
Download or read book Restaurant Planning Guide written by Peter Rainsford and published by Kaplan Publishing. This book was released on 1996-04-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gives authoritative advice on how to parley a strong business plan into a food service success story. The Restaurant Planning Guide helps you with the business side of the house. Its clear, direct style and many useful checklists, question sets, and forms will make financing, managing and controlling your restaurant much easier. Topics covered include description of business, product/service, the market, location of business, the competition, and management.
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 Food Lovers Guide to Portland Oregon written by Laurie Wolf and published by Rowman & Littlefield. This book was released on 2014-01-14 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to the Portland, Oregon food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Download or read book Communication and Catastrophic Events written by H. Dan O'Hair and published by John Wiley & Sons. This book was released on 2022-12-13 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative compendium of new research findings and case studies in the application of communication theory during catastrophic events Communicating Science in Times of Crisis: Communication and Catastrophic Events addresses the practical application and research implications of communication theory in the context of man-made and natural catastrophes. Bringing together contributions by leading experts in crisis management and strategic communication, this timely collection of resources links scientific issues with public policy while discussing the challenges and opportunities for using communication to manage extreme events in the evolving media landscape of the 21st century. In this second volume of the Wiley-Blackwell Communicating Science in Times of Crises series, 15 substantial chapters explore a varied range of catastrophic conditions, such as mass violence incidents, disease outbreaks, catastrophic mudslides, cascading and simultaneous disasters, extreme weather events, diffusion of misinformation during crises, students traveling internationally during a global health crisis, and more. Each chapter focuses on a particular issue or concern, revealing the difficult choices that confront academics and practitioners across communication disciplines and presenting original frameworks and models alongside ongoing research programs. Discusses approaches for balancing scientific findings with social and cultural issues Highlights the ability of legacy and digital media to facilitate science in mitigating the effects of adverse events Examines the ethical repercussions of communication during unfolding and unpredictable events Addresses the use of social media communication during a crisis and navigating an increasingly media-savvy society with multiple levels of science literacy Covers key theoretical and practical aspects of the associated fields of risk management and crisis management Available as a standalone book or as part of a two-volume set, Communicating Science in Times of Crisis: Communication and Catastrophic Events is essential reading for scholars, researchers, practitioners, and advanced students in the fields of crisis communication, risk and emergency management, disaster studies, policy management, social media communication, and healthcare communication.
Download or read book Powerhouse written by Kristine Lilly and published by Greenleaf Book Group. This book was released on 2019-05-07 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kristine Lilly is a legendary athlete: she played midfielder for the United States Women’s National Soccer Team for over twenty-three years. This included five FIFA World Cups and three Olympic Games. She was inducted into the US Olympic Hall of Fame in 2012 and the US Soccer Hall of Fame in 2014. Before that, she won four national championships at The University of North Carolina. During this remarkable career, Lilly gained unprecedented insights into how high-performing teams work together, on and off the field. In Powerhouse: 13 Teamwork Tactics that Build Excellence and Unrivaled Success, she teams up with Dr. John Gillis Jr. to help readers and their businesses: • Transform • Empower • Achieve • Motivate Using Lilly and Gillis’s insights, readers can revolutionize teams in their organizations so that they can achieve sustainable excellence and peerless success. The tactics they share, supported by Dr. Lynette Gillis’s academic research, dig deep into the dynamics of collaborative work and highlight the actions readers can take to empower their teams.
Download or read book Experiential Landscape written by Kevin Thwaites and published by Routledge. This book was released on 2006-12-05 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Incorporating a review of key philosophical and theoretical themes, and offering a socially responsive design vocabulary, Kevin Thwaites and Ian M. Simkins provide the reader with a greater understanding of the human-environment relationship.
Download or read book California Supreme Court Records and Briefs written by California (State). and published by . This book was released on with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Court of Appeal Case(s): E010054 Number of Exhibits: 1
Download or read book Back of the House written by Scott Haas and published by Penguin. This book was released on 2013-02-05 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.
Download or read book The Urban Farmer written by Curtis Allen Stone and published by New Society Publishers. This book was released on 2015-12-14 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are twenty million acres of lawns in North America. In their current form, these unproductive expanses of grass represent a significant financial and environmental cost. However, viewed through a different lens, they can also be seen as a tremendous source of opportunity. Access to land is a major barrier for many people who want to enter the agricultural sector, and urban and suburban yards have huge potential for would-be farmers wanting to become part of this growing movement. The Urban Farmer is a comprehensive, hands-on, practical manual to help you learn the techniques and business strategies you need to make a good living growing high-yield, high-value crops right in your own backyard (or someone else's). Major benefits include: Low capital investment and overhead costs Reduced need for expensive infrastructure Easy access to markets Growing food in the city means that fresh crops may travel only a few blocks from field to table, making this innovative approach the next logical step in the local food movement. Based on a scalable, easily reproduced business model, The Urban Farmer is your complete guide to minimizing risk and maximizing profit by using intensive production in small leased or borrowed spaces. Curtis Stone is the owner/operator of Green City Acres, a commercial urban farm growing vegetables for farmers markets, restaurants, and retail outlets. During his slower months, Curtis works as a public speaker, teacher, and consultant, sharing his story to inspire a new generation of farmers.
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 2020-05-26 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: PRAISE FOR THE FOOD & BEVERAGE MAGAZINE GUIDE TO RESTAURANT SUCCESS "This book is the go-to for anyone thinking of jumping in the exciting business of restaurants. I eat out 365 days a year and I know the places to eat! If you want to become one of them, read this book!" —JONATHAN CHEBAN, Foodgod "The Food & Beverage Magazine Guide to Restaurant Success is an essential and invaluable resource for any food entrepreneur dreaming of opening a restaurant, food truck, or cafe. This book is a must-read for any entrepreneur with a great recipe, concept, or dream. Politz wants to see you succeed in realizing your dreams and he backs up this wish with proven, direct, expert advice, a plan, and a true guide to make your dreams come true. I wish I had this book when I started my first food business. This book will empower food business dreamers to dream even bigger, and to see the path to success." —JENNIFER ENGLISH, James Beard Award Winner, and Journalist "While Michael was selling greeting and holiday cards at 8 years old, I was a paperboy which gave me my intro to entrepreneurism. If you are willing to take each experience as an opportunity to learn with an outlook to the future and to have a fearless attitude, this book will help guide you and provide insight into what's ahead for you coming from an industry expert." —CHEF DAVID BURKE "Politz has written a must-read guide for ANYONE considering opening a restaurant. Read and learn from one of the best. All the unknown is answered right here. Success is learning from your failures and Politz is candid about his. This book tells all!" —JULIE ROSSLER-THOMPSON, Owner, Celebrity Delly "Thank you for writing this book Michael. For years I've had friends asking me about opening or investing in a restaurant. Here's an actual path to follow to help someone on that journey." —SHEP GORDON, Creator of the celebrity chef, which revolutionized the food industry and turned the culinary arts into the multi-billion dollar industry it is today
Download or read book Sandra Gustafson s Great Eats Paris written by Sandra Gustafson and published by Chronicle Books. This book was released on 2001 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: The City of Light is filled with many wondrous culinary delights. Tour guide Gustafson offers first-time and veteran visitors alike in-the-know tips on the best, and best-priced, places to eat in Paris. 13 maps.
Download or read book Identity and Ideology in Digital Food Discourse written by Alla Tovares and published by Bloomsbury Publishing. This book was released on 2020-11-26 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring food-related interactions in various digital and cultural contexts, this book demonstrates how food as a discursive resource can be mobilized to accomplish actions of social, cultural, and political consequence. The chapters reveal how social media users employ language, images, and videos to construct identities and ideologies that both encompass and transcend food. Drawing on various discourse analytic frameworks to digital communication, contributors examine interactions across Facebook, Twitter, YouTube, and Instagram. From the multimodal discourse of a Korean livestreaming online eating show, to food activism in an English blogging community and discussions of a food-related controversy on Omani Twitter, this book shows how language and multimodal resources serve not only to communicate about food, but also as a means of accomplishing key aspects of everyday social life.
