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Chris (Adrien Brody), an aspiring playwright, pays the bills as a bartender at an upscale New York restaurant and pours his frustrations into his work. Jeanine (Elise Neal), an aspiring singer from a musical family, is the newest waitress on the staff. He's Italian American and she's African American, but the chemistry is there. All that stands between them is Chris's unresolved feelings for his ex (pop star Lauryn Hill in a cameo), the reverberations of his blue-collar father's dinner-table racism, and the unspoken and usually ignored but unavoidable issue of race. Eric Bross (Ten Benny, also with Brody) has a light touch with his ensemble cast--which also features Malcolm-Jamal Warner as a well-spoken law student and Jesse L. Martin of TV's Law and Order as a philosophical line cook--and the thoughtful script. The issues simmer below the surface of the individual dramas, romantic complications, and personal struggles with self-esteem and responsibility that buzz through the restaurant, finally boiling over in a raw but dramatically restrained finale. Much of the drama floats between clear-eyed honesty and hip glibness, but Bross and his cast anchor the drama in vivid, complicated characters who bring the film to life. Restaurant, which sat on the shelf before receiving a short theatrical run, is no Do The Right Thing, but in its own respectful way manages to cast a fresh look at race relations. --Sean Axmaker

The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth 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. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. 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 specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 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. The new 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, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. 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 low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

A few young waiters at a popular New Jersey restaurant are dreaming of becoming actors or otherwise getting into the artistic community.

Behold a fry pan that is not only high performance, and low maintenance, but also has thoughtful details like a removable grip. It offers the excellent heat conducting properties of aluminum, a hard-wearing superior non-stick surface, extra depth and a riveted metal handle. Not only can you use this on your stovetop, you may also put it in the oven, on the grill, and under the broiler. Built to take the use and abuse of a commercial restaurant kitchen, this pan will be an asset in yours.

Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.

Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed:

• Put your ideas on paper with a realistic business plan
• Attract investors to help get the business off the ground
• Be totally prepared for your grand opening
• Make sure your business is legal and above board
• Hire and train a great staff
• Develop a delicious menu

If you're looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:

• Designing and theme and a concept
• Taking over an existing restaurant or buying into a franchise
• Stocking and operating a bar
• Working with partners and other investors
• Choose a perfect location
• Hiring and training an excellent staff
• Pricing menu items
• Designing the interior of the restaurant
• Purchasing and managing supplies
• Marketing your restaurant to customers

If you're looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.

Imagine you are at your favorite restaurant that serves your favorite food exactly like you want it! The possibilities are infinite with the amount of food that you can serve, how much you can charge for your services, what type of food you want to serve, and who will be at your restaurant. The Lets Play Restaurant Dramatic Play Box provides all the tools your child will need to get started! From there, let their imagination take over! The durable, stackable, oversized (18"x12") container makes clean up and organization a breeze!!! After opening the Lets Play Restaurant! Dramatic Play Box, an unlimited amount of play and creativity will follow. Children will love creating their own fine dining establishment that has beautiful views of Central Park in New York or they might want to sell hotdogs to the construction workers who work down the street. The ideas are endless! Each Set Includes: Name Tag Calculator Play Money Pretend Credit Card Food Trays Salt and Pepper Shakers Mustard and Ketchup Bottles Table Cloth Napkins Chef's Apron Chef's Hat Menus Guest Checks Drinking Cups Dont forget, all of our Dramatic Play Boxes come with a Parents Resource CD-ROM and an Education Guide for parents to enhance play and learning!

The Let's Play Restaurant! Dramatic Play Box provides all the tools your child will need to plan for a grand restaurant opening. The possibilities are infinite with the amount of food that you can serve, how much you can charge for your services, what type of food you want to serve, and who will come. Kids can stretch their imaginations as they create a fine dining establishment with beautiful views of Central Park.... or they might want to sell hotdogs to the construction workers who work down the street. The possibilities are endless!

Contents include Credit Card, Calculator, Play Money, Food Trays, Name Tag, Food Storage Containers, Table Cloth, Apron, Napkins, Mustard and Ketchup Bottles, Menus, Guest Checks, Chef Hat, Drinking Cups, Education Guide and CD-ROM. The durable, oversized container (measures 18"x 12") makes storage and clean-up a breeze.

Restaurant Empire takes you on a journey from junior chef to major player in the restaurant business! Create the restaurant chain you've always dreamed of with this fun simulation!

From the famous NYC Landmark restaurant, Serendipity 3, Frrrozen Hot Chocolate is a blend of 14 exotic cocoas that when mixed in a blender with milk and ice create a devilishly delectable treat that you can drink with a straw or eat with a spoon. The Gift Set contains a genuine Serendipity glass goblet, two packs of the Frrrozen Hot Chocolate Mix, a special spoon, colorful straws with the history of the restaurant written in the fun, keepsake box.