Too busy to read? Never! Grab a cup of coffee and steal a moment for yourself to savor tricks of the trade from some of the best professionals in the industry on how to run a restaurant. Inspiring and enlightening, I think these books are more than worth your time.
Restaurant Success by the Numbers: A Money-Guy’s Guide to Opening the Next Hot Spot
by Roger Fields
Don’t let the title scare. For those restaurant romantics, Roger Fields does an amazing job providing insight about creating and maintaining sound financial decisions while catering to a broad audience. Instructional, informative, and entertaining, this book is chocked full of valuable information from deciding bar size to understanding your market’s needs.
He reinforces the importance of knowing your customers by providing some interesting facts. Did you know that eighteen to twenty-four year olds eat out more often than any other group? Written with authority and encouragement, “Restaurant Success by the Numbers” is one of those books that can inspire great decisions.
Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success
by Wil Brawley
As Wil Brawley quickly learned, there is not one single recipe for success. Candid and colorful, “Restaurant Owners Uncorked” features interviews from 20 of the best names in the business including Phil Roberts, founder of Buca di Beppo.
He shares his thoughts on everything from edgy marketing to why it’s important to be great at a few things, not average at a lot. Comprised of bite sized interviews, this is perfect for picking up when you need a little inspiration.
Setting the Table: The Transforming Power of Hospitality in Business
by Danny Meyer
CEO of famed New York restaurant group Union Square Hospitality, Danny Meyer shares his controversial philosophy on hospitality. Danny believes that success comes from putting his employees first, then guests and all other stakeholders affected.
This fresh approach has been the foundation for every business decision he has made and every success enjoyed. From keeping detailed customer notes to watching the faces of people in the dining room to gauge their happiness, Danny pays attention to detail and it shows in the results.
The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
by Douglas Robert Brown
There is a reason why this book is in its fourth edition. It has it all, from basic cost controls and choosing proper equipment to training employees and effective restaurant layouts.
The latest edition has details on nutrition guidelines and tips on how to get the most out of social media. This is the book for everything restaurant. Whether you are a new restaurant owner or a veteran in the business, there is now doubt this will be one of the most important books in your office, if it’s not there already.
It’s All About the Guest: Exceeding Expectations in Business and in Life, the Davio’s Way
by Steve DiFillippo
There are not too many people who can say they have wowed Julia Child or hosted a party for Oprah, and yet Steve Difillippo can. A passion for food at an early age inspired Steve to open his first restaurant at 24.
While there were certainly challenges along the way, Steve did a lot of things right, including taking the time to write those things down. Treating your people like family and keeping an eye on the money are just a couple of the ways Steve turned his once fledgling Davio’s restaurant into a $50 million restaurant group. Steve explains why it’s all about the guest, plus shares some recipes too.
Want to take that next step in excelling in how to run a restaurant? Download our free eBook: “The Only 4 Ways to Increase Your Restaurant Sales.”
Please note: These opinions are my own and do not reflect Rewards Network product recommendations. Both Buca di Beppo and Davio’s are Rewards Network program restaurants.
