Restaurant Management and Leadership Resources




  Recommended

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

ServSafe CourseBook with Answer Sheet (6th Edition) ServSafe CourseBook with Answer Sheet (6th Edition)


At Your Service: A Hands-On Guide to the Professional Dining Room

At Your Service: A Hands-On Guide to the Professional Dining Room

At Your Service: A Hands-On Guide to the Professional Dining Room is from the Culinary Institute of America and is a comprehensive guide to professional restaurant service. It covers everything from greeting guests, taking reservations, table side service, beverage service, and money handling. This is one of the most complete guides for training a restaurant's front of house staff that you will find.

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Conversational Spanish for Hospitality Managers and Supervisors

Conversational Spanish for Hospitality Managers and Supervisors

Indispensable for hospitality managers who need to communicate effectively with their Spanish-speaking employees, this unique book gives you the basic Spanish language skills you need at work every day. You'll quickly learn Spanish phrases, questions, and instructions that you can use immediately in all the areas of your daily operations.

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Dave's Way

Dave's Way

Dave's Way is an autobiography that tells the story of how Dave Thomas went from helping to turn around a couple of failed Kentucky Fried Chicken restaurants to creating Wendy's, one of the most successful fast food chains in the United States. Dave's Way is full of pointers and tips that Dave, himself, used in order to become very successful and grow his business.

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Design and Equipment for Restaurants and Foodservice

Design and Equipment for Restaurants and Foodservice

Design and Equipment for Restaurants and Foodservice has become a favorite resource for many restaurant owners and managers. This book will lead you all the way from the decor that can influence the experience of your guests to setting up the restaurant in a way that is safe and complies with the regulations that have to do with health and safety.

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Food and Beverage Cost Control

Food and Beverage Cost Control

Food and Beverage Cost Control will help guide you through the different ways to control food and beverage costs in the food service industry. It also includes a bonus disk that has many exercises to help you implement the knowledge you gain along with excel spreadsheets that you can use to track spending, purchasing, inventory, and more.

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Golden Opportunity: Remarkable Careers That Began at McDonald's

Golden Opportunity: Remarkable Careers That Began at McDonald's

What do 20 million Americans have in common with Tonight Show host Jay Leno, Amazon.com founder Jeff Bezos, actress Andie MacDowell, and former White House chief of staff Andrew Card? Golden Opportunity is a myth-busting collection of 44 profiles of people who went from flipping burgers to building remarkable careers in business, the arts, politics, science, the military, and sports.

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Grinding It Out: The Making Of McDonald's

Grinding It Out: The Making Of McDonald's

Ray Kroc revolutionized the restaurnat industry with food service automation, national training, franchising and national advertising. You can read his entire story in the book, Grinding It Out: The Making Of McDonald's. It is all about the ins and outs of who he was and how he became one of the most well-known entrepreneurs in the world.

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Guest-Based Marketing: How to Increase Restaurant Sales Without Breaking Your Budget

Guest-Based Marketing: How to Increase Restaurant Sales Without Breaking Your Budget

Restaurant marketing is one of the most important parts of getting new people through your doors. This is where many restaurant owners go wrong. They put together a great product and have a great atmosphere, but they don't tell anybody about what they have to offer, and nobody comes. This book can help you increase customer counts and sales, and build the loyalty that keeps those customers coming back over and over again.

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HACCP & Sanitation in Restaurants and Food Service Operations

HACCP & Sanitation in Restaurants and Food Service Operations

HACCP & Sanitation in Restaurants and Food Service Operations will help to guide you through how to properly store food, how to avoid cross contamination, how to make sure that your food goes out to the tables safely, and how to keep your patrons safe from food borne illnesses and many other things that could happen if you do not know proper safety procedures.

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How to Open and Operate a Profitable Restaurant

How to Open and Operate a Profitable Restaurant

If you are interested in opening a new restaurant or you want to improve your existing restaurant, then you need a plan. This plan needs to be specific to creating a profit in your restaurant so that you do not go into debt or further into debt. The book How to Open and Operate a Profitable Restaurant will help you with the ins and outs of making a restaurant successful, all the way from picking the right location to the design of the menu.

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In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules

In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules

In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. Over time, In-N-Out Burger has become nothing less than a cultural institution that can lay claim to an insanely loyal following. Stacy Perman's In-N-Out Burger is the inside story behind a real American success story.

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Lessons in Service from Charlie Trotter

Lessons in Service from Charlie Trotter

Charlie Trotter has figured out how to perfect the hiring of passionate staff that is willing to be held to his incredibly high standards. In Lessons in Service from Charlie Trotter, the secrets to the success in service that Trotter uses are revealed for you to use. You will discover how you can improve the standard of service in your restaurant and this is one of the major keys to the success of your restaurant.

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Making Dough: The 12 Secret Ingredients of Krispy Kreme's Sweet Success

Making Dough: The 12 Secret Ingredients of Krispy Kreme's Sweet Success

If you love donuts, then you have certainly had one of the billions of Krispy Kreme donuts that are sold every year. They are incredibly tasty and have been around since 1937. The success of Krispy Kreme is completely dependent upon the corporate strategies that have been outlined in the book, Making Dough: The 12 Secret Ingredients of Krispy Kreme's Sweet Success.

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Marketing by Menu

Marketing by Menu

When you decide to open a restaurant you have to understand that one key to your entire marketing plan will be the menu. Marketing by Menu can help you put together the right menu for your restaurant and it's marketing purposes. A well-developed menu is one of the first steps in the success of any restaurant and you can get the tips from a successful menu marketer in this book.

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Menu Design: Merchandising and Marketing

Menu Design: Merchandising and Marketing

Menu Design: Merchandising and Marketing is a comprehensive book that will show you exactly how to use the right type of menu to set the mood of the restaurant. It also goes into depth about how to set up the proper menu for profitability and to appeal to those that walk through your doors. The menu is one of the tools that helps create loyalty and if it is not designed and set up correctly, your restaurant could struggle to make any money at all.

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On The Brink: The Life and Leadership of Norman Brinker

On The Brink: The Life and Leadership of Norman Brinker


Pizza Tiger

Pizza Tiger


Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time

Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time

In Pour Your Heart Into It, CEO Howard Schultz illustrates the principles that have shaped the Starbucks phenomenon, sharing the wisdom he has gained from his quest to make great coffee part of the American experience. Marketers, managers, and aspiring entrepreneurs will discover how to turn passion into profit in this definitive chronicle of the company that Fortune magazine says "has changed everything . . . from our tastes to our language to the face of Main Street."

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Practical Food and Beverage Cost Control

Practical Food and Beverage Cost Control

If you want to own a restaurant or you are going to be managing one, then getting a full understanding of the ways to control the costs of items that come into your business is important. Practical Food and Beverage Cost Control can help you when it comes to all the cost issues that you will run into with a restaurant or bar.

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Principles of Food, Beverage, and Labor Cost Controls

Principles of Food, Beverage, and Labor Cost Controls

Any restaurant owner or manager knows how difficult it can be to make a profit if you do not have the proper functions in place. Cost control is one of those functions that has to be properly monitored and has to be analyzed on a regular basis. Principles of Food, Beverage, and Labor Cost Controls will help you figure out how to properly track your costs and your sales. It also helps to teach you how to train your staff so that you can have more control over the costs that you accrue in your restaurant.

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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners

Remarkable Service covers everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges - what to do when things go wrong.

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Restaurant Financial Basics

Restaurant Financial Basics

Restaurant Financial Basics is very down-to-earth and is geared to be a very easy to read financial book for restaurant owners and managers. The topics that are included are pricing, cost control, cash flow, and budgeting. There is also more specialized information on how to properly price the items on your menu and the reasoning behind the prices you choose.

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Restaurant Food Service Equipment

Restaurant Food Service Equipment

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment - from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout - including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment.

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Restaurant Management: Customers, Operations, and Employees

Restaurant Management: Customers, Operations, and Employees

Restaurant Management: Customers, Operations, and Employees was written in order to help managers understand the crucial elements of running a restaurant properly. There are three major parts that this book concentrates on: the operation, the meal experience, and the employees. These are three of the most important parts of the restaurant and managing them correctly can be the difference between shutting your doors or succeeding.

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Restaurant Marketing for Owners and Managers

Restaurant Marketing for Owners and Managers

Restaurant Marketing for Owners and Managers is a very easy to use book that will allow you to find creative ways to get new business through your doors and keep guests coming back over and over again. This book is one that you can use for every day marketing and will show you easy strategies to make sure you're marketing in the right places and for the right prices.

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Restaurant Start-Up Guide

Restaurant Start-Up Guide

The Restaurant Start-Up Guide will give you timelines, financial samples, checklists for the actual building, and so much more. You will have all the resources you need in order to go ahead with your plans to open your restaurant. Your restaurant needs to have a chance to become successful and it all starts with the first year of business.

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Secret Recipe: Why KFC Is Still Cooking After 50 Years

Secret Recipe: Why KFC Is Still Cooking After 50 Years

Every American has heard of Colonel Sanders, but probably not many have heard of Pete Harman, who is the other founder of KFC (Kentucky Fried Chicken). Secret Recipe: Why KFC Is Still Cooking After 50 Years is all about how these two took their restaurant from nothing to the chain that it is today.

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Secrets of Effective Leadership: A Practical Guide to Success

Secrets of Effective Leadership: A Practical Guide to Success

Secrets of Effective Leadership is a treasury of practical ideas on how to effectively lead others. It is designed to shorten the leadership development process by exposing you to a wide range of leadership wisdom and techniques. This inspirational guide-book describes 17 basic leadership attributes along with strategies for developing them in yourself and others.

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Selling 'em by the Sack: White Castle and the Creation of American Food

Selling 'em by the Sack: White Castle and the Creation of American Food

Walt Anderson and Billy Ingram combined their efforts back in the 1920s to make the hamburger the staple it is today. They committed themselves and their business to quality control, strength of standardization, commitment to cleanliness, and practiced conservative finances. This story can not only teach you the secrets these two used to make their business so successful, but also it will entertain you as you discover how White Castle became what it is today.

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Service at Its Best: Waiter-Waitress Training

Service at Its Best: Waiter-Waitress Training

Designed for results and accountability, this #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today's dynamic and competitive restaurant industry - all organized within self-contained chapters that flow in a logical sequence and establish a step-by-step procedure for understanding and learning appropriate server skills.

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Spanish for Restaurants (Spanish on the Job)

Spanish for Restaurants (Spanish on the Job)

With the rapidly increasing Spanish-speaking workforce, knowing Spanish has become crucial in the Food Service Industry. Learning Spanish will empower you to improve communication with the growing number of Spanish-speaking restaurant staff and will help you in fulfilling your career goals.

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Successful Restaurant Design

Successful Restaurant Design

Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele.

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Taco Titan: The Glen Bell Story

Taco Titan: The Glen Bell Story

Even though Glen Bell was stressed through many of the early years of his successful business, he kept at it. In the early 1950s, very few people knew what a taco was, and it was unheard of to have a fast food restaurant with no buns or mustard. But Glen Bell stuck with it, and Taco Bell was born.

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Taking People With You: The Only Way to Make BIG Things Happen

Taking People With You: The Only Way to Make BIG Things Happen

How do you lead an organization of any size - from a tiny startup to a global giant to make big things happen? David Novak, Yum! chairman and chief executive officer, shares the secrets of the unique "Taking People With You" leadership program he has developed and taught during his fifteen years at Yum! to thousands of managers and franchisees around the world.

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The Book of Yields: Accuracy in Food Costing and Purchasing

The Book of Yields: Accuracy in Food Costing and Purchasing

The Book of Yields: Accuracy in Food Costing and Purchasing is perfect if you are going to open a restaurant or manage one because it will teach you how to calculate the proper prices for recipe costs and make purchases based on the requirements of the recipe versus the cost of the ingredients.

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The Burger King: Jim McLamore and the Building of an Empire

The Burger King: Jim McLamore and the Building of an Empire

In this intimate autobiography that entrepreneurs and managers will find instructive and inspirational, Jim McLamore looks back on the origins of the Burger King empire. He charts its growth over four decades, from the opening of the Insta Burger King in 1954 and the arrival of the Whopper to the chain's memorable (and not so memorable) ad campaigns.

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The Complete Restaurant Management Guide

The Complete Restaurant Management Guide

The Complete Restaurant Management Guide is a complete guide to help you with everything from the best methods to hire and train your staff to the easiest promotions to use to get more people to come dine with you. There is so much that goes into running a successful restaurant that you will want to have a reference like this to help you along the way.

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The Encyclopedia of Restaurant Training

The Encyclopedia of Restaurant Training

If you have been in the restaurant industry as a manager or owner, then you already know how important training is. The Encyclopedia Of Restaurant Training is geared directly towards training and retraining your staff to provide the best overall experience for all the guests that decide to dine with you.

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The Food Service Professional Guide To Series

The Food Service Professional Guide To Series

These step-by-step guides on specific restaurant management subjects range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject.

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The Foolproof Foodservice Selection System

The Foolproof Foodservice Selection System

An organized plan for creating a quality foodservice staff based upon the author's vast experience in managing foodservice operations. Guaranteed to draw qualified workers to your door, decrease your turnover, increase your profits and raise the level of guest satisfaction and repeat business.

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The Restaurant Marketing Bible: How To Market Your Restaurant on a Shoestring Budget

The Restaurant Marketing Bible: How To Market Your Restaurant on a Shoestring Budget

You, as an owner or manager, need to be marketing your restaurant. You should not always be in the restaurant working. Instead you should have others doing that for you while you go out and do what is necessary to get more people through your doors. This is exactly what The Restaurant Marketing Bible will show you how to do.

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Time to Make the Donuts: The Founder of Dunkin Donuts Shares an American Journey

Time to Make the Donuts: The Founder of Dunkin Donuts Shares an American Journey

In Time to Make the Donuts, Dunkin' Donuts founder Bill Rosenberg narrates his roller coast ride to success with characteristic humor, candor, wit and passion. His winning principles and philosophies have proven viable for more than seven decades and will inspire you to reach for your own life goals.

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Top Performance: How to Develop Excellence in Yourself and Others

Top Performance: How to Develop Excellence in Yourself and Others

Zig Ziglar shows readers how to get the most out of themselves and others by developing people management skills. He reveals the qualities of good leadership and provides specific solutions for overcoming and correcting poor management practices. Top Performance provides specialized instruction for improving relationships with supervisors, coworkers, and subordinates to achieve maximum effectiveness in any profession.

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Winning the Chain Restaurant Game: Eight Key Strategies

Winning the Chain Restaurant Game: Eight Key Strategies

Based on interviews with more than a hundred industry executives and packed with enlightening examples as well as a few historic failures, Winning the Chain Restaurant Game teaches important lessons for restaurateurs and other entrepreneurs. This unique book presents the first authoritative, in-depth look at the restaurant chain industry as a whole.

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