7. Setting the Table: The Transformative Power of Hospitality in Business by danny meyer
danny meyer, CEO of union square hospitality group, which includes more than twenty concepts in new york, shares his recipe for success when setting the table. he describes the adoption of his “enlightened hospitality” philosophy at these restaurants, which emphasizes the importance of showing hospitality to employees first. Only from there can you extend hospitality to your restaurant’s guests, community, vendors, and investors.
this philosophy could change the traditional business model, but meyer’s anecdotes, tips and lessons show how you can lay the foundation for a successful restaurant business.
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Notable Quote: “In the end, what matters most is creating positive and inspiring outcomes for human experiences and human relationships. Business, like life, is about how you make people feel. people. It’s that simple, and it’s that hard.”
8. the restaurant’s success in figures by rogerfields
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For many restaurateurs, the road to success is defined by numbers: sales charts, employee labor reports, inventory costs, etc. To gain a firmer understanding of the numbers side of the restaurant business, get Restaurant Success By The Numbers. Accountant turned restaurateur Roger Fields focuses on things like financing, locating, hiring, creating menus, crunching numbers, and making a profit; It even includes sample sales forecasts and operating budgets. Beyond craft and passion, opening and maintaining a new restaurant is a numbers game, and this book can give you the stats, reports, and numbers you’ll need to keep a close eye on it.
Featured Quote: “Setting practical goals will help you focus on the type and size of restaurant that’s right for you. With reasonable goals, you can prepare an objective financial feasibility study and a projected earnings report. Form Profit and Loss Statement – These documents will help you assess whether your restaurant will be profitable enough to realize your dreams and financial goals.”
9. Straight: Real-World Secrets to Running a Killer Bar by Roman Pettygrave Shah
ramona pettygrave shah spent nearly a decade in the restaurant industry before becoming a beverage author and consultant. In her book, Straight Up: Real-World Secrets to Running a Great Bar, she shares the wisdom she gleaned from her years of experience to help answer the question, “how do I run a successful bar?” /p>
With wit, honesty, and insight, the book delves into topics ranging from time management to team cultivation to finances, tackling the issues bar managers and other real-world employees face behind the bar. .
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Featured Quote: “So if I’m not all that good at the hospitality grill, why and how the heck have I been in this industry for so long? Well, I’m fascinated by the process.” creative , what makes a good drink and how a well-organized team can succeed against all odds on a busy night I love the tight bonds that form under pressure behind a bar when chaos ensues, and the combination of creativity and efficiency you can put to use to make a bar stand out.”
10. the chipotle effect by paul barron
paul barron, renowned restaurant owner, publisher, and founder of fast casual, wrote this book not only about chipotle, but about the fast casual revolution as a whole. In an industry that is growing at a breakneck pace, new restaurants are harnessing consumer psychology to grab customers’ attention and keep them coming back for more.
With insights into growing restaurant trends, Paul looks at design, technology, and the future of the foodservice industry.
Notable quote: “You can have the right place, time, and product for you, but you have to know how to take advantage of it… [chipotle] knew how to grab gold when the opportunity struck.” having seen the mistakes of their predecessors, they were able to develop an in-store and external brand that capitalized on what mattered to their customers: freshness, quality, sustainability, a sense of humor, and above all, a sense that they were getting out of the store. mold of ‘fast food a little more exclusive'”.
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