The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation - Hardcover

Hardcover

ISBN 10: 0910627088 ISBN 13: 9780910627085

Publisher: Atlantic Pub Co

Synopsis

The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service operation. The fifth completely revised edition of this book includes cutting-edge material that you need to run your restaurant in the modern age. This new edition includes case studies from professionals that cover topics such as restaurant branding, franchising, effective layout and remodeling, cost-effective menu planning, food sourcing options, food safety and IoT technology, smart phone apps to ease scheduling and communication hassles, digital marketing, recent trends in the restaurant business, managing online feedback, and innovative ways to promote your restaurant on the web. Hundreds of fun facts are sprinkled throughout this book to ensure that even the most mundane of topics will interest and engage every reader.

The fifth edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information focusing on the progress and implementation of technology. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and even local, organic menu items for profit.

This new edition includes updated photos and information from leading food service manufacturers. Anyone in the food service industry will rely on this book for their everyday operations. Dozens of chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up.

You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and you will finally learn how to master the use of social media to increase your outreach and sales. This all-inclusive handbook will give you everything you need to learn how to set up, operate, and manage a financially successful food service operation in the modern world.

About this title

Synopsis

This title contains a book & CD-ROM. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food-service operation. The author has left no stone unturned in explaining the risky business of running a restaurant. Operators in the non-commercial segment as well as caterers, and really anyone in the food service industry will find this book very useful. The nineteen chapters cover the entire process of a restaurant start-up and ongoing management in an easy to understand way, pointing out methods to increase your chances of success, and showing how to avoid the many common mistakes that can doom a start-up.The companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format.

While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan, how to buy and (sell) a restaurant, franchising, basic cost control systems, profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, learn how to set-up computer systems to save time and money, learn how to hire and keep a qualified professional staff, and brand new IRS tip reporting requirements. The author also helps readers learn how to manage and train employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry, this directory could be a separate book on its own.

About the Author

Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive background and years of service in the food service industry provides the practical insight into the business so desperately needed in the highly volatile food service industry."

Edition details

• Publisher: Atlantic Pub Co
• Language: English
• ISBN 10: 0910627088
• ISBN 13: 9780910627085
• Binding: Hardcover