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Author: Elizabeth K. Lawrence Publisher: Plume Books ISBN: Category : Business & Economics Languages : en Pages : 252
Book Description
In the updated and revised edition of The CompleteRestaurateur, Elizabeth Lawrence shows how restaurant ownership can be a possible, profitable dream-if you carefully plan for success. Whether it's a chic bistro, a retro luncheonette, or an A-list restaurant, this is your indispensable guide to opening a business and staying in business. Fully stocked with in-depth profiles of successful and well-known restaurants, along with revealing anecdotes, this invaluable sourcebook tells you everything you need to know to turn your dream of restaurant ownership into a lucrative reality, including: * How to match your restaurant to a profitable market * Drawing up a realistic business plan * How to generate high-profile publicity without spending a dime * The importance of a well-designed kitchen How to hire and keep a qualified professional staff Plus: * Crucial checklists, shopping lists, guidelines, and helpful advice fromsuccessful restaurateurs * Restaurant Web sites and a list of essential online resources
Author: Elizabeth K. Lawrence Publisher: Plume Books ISBN: Category : Business & Economics Languages : en Pages : 252
Book Description
In the updated and revised edition of The CompleteRestaurateur, Elizabeth Lawrence shows how restaurant ownership can be a possible, profitable dream-if you carefully plan for success. Whether it's a chic bistro, a retro luncheonette, or an A-list restaurant, this is your indispensable guide to opening a business and staying in business. Fully stocked with in-depth profiles of successful and well-known restaurants, along with revealing anecdotes, this invaluable sourcebook tells you everything you need to know to turn your dream of restaurant ownership into a lucrative reality, including: * How to match your restaurant to a profitable market * Drawing up a realistic business plan * How to generate high-profile publicity without spending a dime * The importance of a well-designed kitchen How to hire and keep a qualified professional staff Plus: * Crucial checklists, shopping lists, guidelines, and helpful advice fromsuccessful restaurateurs * Restaurant Web sites and a list of essential online resources
Author: Nicholas Lander Publisher: Phaidon Press ISBN: 9780714864693 Category : Cooking Languages : en Pages : 0
Book Description
Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."
Author: Gaston Frigault Publisher: FriesenPress ISBN: 1039115829 Category : Fiction Languages : en Pages : 386
Book Description
Over the decades, Toronto restaurateur James DeMilo has built an empire. But when an incident--the apparent suicide of a staff member-- reveals a different kind of disturbing incident, his world quickly begins to unravel. With his hands-on style and deeply held belief in respect, loyalty, and trust, James takes matters into his own hands to catch the culprits threatening his livelihood and family legacy. The Restaurateur reads as a literal feast. The reader is treated to the delicious inner workings of the restaurant industry and a binge-worthy account of the underlying drug world complete with Colombian connections.
Author: Gerard A. Pollion Publisher: Universal-Publishers ISBN: 9781581126136 Category : Business & Economics Languages : en Pages : 200
Book Description
Whether you're new to the business or you've been a server for years, The Art of Hosting will give you the tools you need to walk, talk and act like a seasoned pro. Filled with insider tips and info, this book will show you in clear, concise and easy-to-understand terms how to be an outstanding server in even the finest restaurants-and get the biggest tips! Includes sections on Table Set-up, Taking Guest Orders, Serving Drinks and Wine, Increasing Your Tips and more.
Author: Peter Moruzzi Publisher: Gibbs Smith ISBN: 1423614496 Category : Travel Languages : en Pages : 530
Book Description
Take an illustrated tour of America’s stylish and historic mid-century restaurants in this volume of color photographs and vintage ephemera. Over the years, the softly lit wood-paneled interiors, starched tablecloths, curved booths, tuxedoed captains, and tableside service that once defined continental-style fine dining have given way to more contemporary trends. Yet in American cities large and small, a few historic restaurants have maintained their classic character and old-school ambiance. With vivid new color photography and fascinating vintage ephemera, Classic Dining celebrates the great mid-century restaurants that continue to thrive in New York, the greater Miami area, New Orleans, Las Vegas, the Chicago area, Los Angeles, and across the United States. This volume also includes a directory of mid-century restaurants across America.
Author: Martin E. Dorf Publisher: Watson-Guptill Publications ISBN: Category : Architecture Languages : en Pages : 234
Book Description
A complete rundown on how successful restaurateurs, teaming up with architects and designers, ply their craft. Martin E. Dorf presents 18 in-depth case studies of such successful restaurants as Scoozi, Union Square Cafe, and Chinois, along with personal interviews with their owners, chefs, architects, designers, kitchen planners, and consultants. 168 illustrations.
Author: Patric Kuh Publisher: Simon and Schuster ISBN: 1982103310 Category : Business & Economics Languages : en Pages : 128
Book Description
Award-winning journalist and food writer Patric Kuh explores the restaurant industry—based on the experiences of Lien Ta and Jonathan Whitener’s Here’s Looking at You restaurant in Los Angeles—and reveals essential details for anyone considering a path to this risky profession. Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure. Patrick Kuh’s Becoming a Restaurateur takes readers behind the scenes of one of America’s trendiest new restaurants, revealing how Lien Ta and chef Jonathan Whitener of LA’s Here’s Looking at You managed to beat the odds. With valuable information about what daily life for a professional is like, this is an entertaining, practical guide to what makes a master restaurateur, from writing the business plan to opening night and beyond.
Author: Dawn Davis Publisher: Penguin Group ISBN: 9780140281583 Category : Cooks Languages : en Pages : 0
Book Description
This informative, dishy insider's collection features interviews with some of the country's leading chefs and helps answer commonly asked questions. Experts share recipes, business tips and secrets. 50 photos.
Author: Vanina Leschziner Publisher: Stanford University Press ISBN: 0804795495 Category : Social Science Languages : en Pages : 273
Book Description
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
Author: Elizabeth K. Lawrence
Author: Elizabeth K. Lawrence
Author: Nicholas Lander
Author: Gaston Frigault
Author: Hugh Pitt
Author: Gerard A. Pollion
Author: Peter Moruzzi
Author: Martin E. Dorf
Author: Patric Kuh
Author: Dawn Davis
Author: Vanina Leschziner