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Author: David Scott Peters
Publisher: Advantage Media Group
ISBN: 9781642250398
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
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
Author: David Scott Peters
Publisher: Advantage Media Group
ISBN: 9781642250398
Category : Business & Economics
Languages : en
Pages : 0
Get Book Here
Book Description
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
Author: Mark Geoffrey Young
Publisher: CreateSpace
ISBN: 9781490583952
Category : Business & Economics
Languages : en
Pages : 106
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Book Description
The Best Ever Book of Money Saving Tips for Restaurant Owners: Creative Ways to Cut Your Costs, Conserve Your Capital And Keep Your Cash; is the ultimate guide to saving money and getting rich quick. Filled with the craziest, funniest and most ridiculous money saving tips you can imagine, this humorous, groundbreaking resource shows you how Restaurant Owners waste money and provides you with everything you need to transform your life. The Best Ever Book of Money Saving Tips for Restaurant Owners is filled revolutionary tips that even the tightest Tightwad would have trouble coming up with. Bright ideas include: • Hanging out your dental floss to dry so you can reuse it later • Finding God to reduce your household expenses • Filling your Thermos at work to reduce your water bill • Fasting to reduce your food costs. Other tips include: • Cutting your bathroom costs by 50% • Changing the perception others have of you • Making your family grateful for the things they have • Getting others to help you save money • Reducing your expenditure on food and other necessities. The savings in this book are so extreme; most Restaurant Owners won't be able to implement them. But for those that do, they'll be able to recover the cost of this book after just a few pages. Ask yourself: Are you a cost-cutting warrior willing to make the ultimate sacrifice to save money, or are you a spendthrift Restaurant Owner who wastes money?
Author: Danny Meyer
Publisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
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Book Description
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.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
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)
Author: Phoebe Damrosch
Publisher: Harper Collins
ISBN: 0061833789
Category : Biography & Autobiography
Languages : en
Pages : 244
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Book Description
A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.
Author: Raymond S. Schmidgall
Publisher: John Wiley & Sons
ISBN: 0471213799
Category : Business & Economics
Languages : en
Pages : 358
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Book Description
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.
Author: Joseph D'Agnese
Publisher: Currency
ISBN: 0307453669
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
This is a book for people like us, and we all know who we are. We make our own hours, keep our own profits, chart our own way. We have things like gigs, contracts, clients, and assignments. All of us are working toward our dreams: doing our own work, on our own time, on our own terms. We have no real boss, no corporate nameplate, no cubicle of our very own. Unfortunately, we also have no 401(k)s and no one matching them, no benefits package, and no one collecting our taxes until April 15th. It’s time to take stock of where you are and where you want to be. Ask yourself: Who is planning for your retirement? Who covers your expenses when clients flake out and checks are late? Who is setting money aside for your taxes? Who is responsible for your health insurance? Take a good look in the mirror: You are. The Money Book for Freelancers, Part-Timers, and the Self-Employed describes a completely new, comprehensive system for earning, spending, saving, and surviving as an independent worker. From interviews with financial experts to anecdotes from real-life freelancers, plus handy charts and graphs to help you visualize key concepts, you’ll learn about topics including: • Managing Cash Flow When the Cash Isn’t Flowing Your Way • Getting Real About What You’re Really Earning • Tools for Getting Out of Debt and Into Financial Security • Saving Consistently When You Earn Irregularly • What To Do When a Client’s Check Doesn’t Come In • Health Savings Accounts and How To Use Them • Planning for Retirement, Taxes and Dreams—All On Your Own
Author: Michael Ovitz
Publisher: Penguin
ISBN: 1101601485
Category : Business & Economics
Languages : en
Pages : 402
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Book Description
If you're going to read one book about Hollywood, this is the one. As the co-founder of Creative Artists Agency, Michael Ovitz earned a reputation for ruthless negotiation, brilliant strategy, and fierce loyalty to his clients. He reinvented the role of the agent and helped shape the careers of hundreds of A-list entertainers, directors, and writers, including Steven Spielberg, Martin Scorsese, Meryl Streep, Sean Connery, Bill Murray, Robin Williams, and David Letterman. But this personal history is much more than a fascinating account of celebrity friendships and bare-knuckled dealmaking. It's also an underdog's story: How did a middle-class kid from Encino work his way into the William Morris mailroom, and eventually become the most powerful person in Hollywood? How did an agent (even a superagent) also become a power in producing, advertising, mergers & acquisitions, and modern art? And what were the personal consequences of all those deals? After decades of near-silence in the face of controversy, Ovitz is finally telling his whole story, with remarkable candor and insight.
Author: David Bach
Publisher: Penguin UK
ISBN: 0141926295
Category : Business & Economics
Languages : en
Pages : 111
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Book Description
Making your money work for you ... automatically In The Automatic Millionaire David Bach unlocks the secret to getting rich. Cutting through the jargon, it's full of common-sense advice and practical strategies to help you take control of your finances. The step-by-step guide and no-budget, no-discipline, no-nonsense system makes reaching financial security amazingly simple and easy, no matter what your income. You can get rid of the debt that's holding you down. You can get on top of your day-to-day expenses. You can create a safety net that will protect you from life's unknowns. You can have the money to get the things you want. You can build a seven-figure nest egg that will keep you secure and comfortable for the rest of your life. This book has the power to secure your financial future and change your life. All you have to do is follow the one-step programme - the rest is automatic!
Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 0307779181
Category : Business & Economics
Languages : en
Pages : 258
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Book Description
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.
