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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.

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

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.

Cuts up to 50 lbs. of potatoes into restaurant style french fries in an hour!

World Class Restaurant Service DVD teaches excellent customer service and successful up-selling techniques, fast and easy! Whether you are a Restaurant Owner, a Restaurant Manager, or an aspiring Restaurant Waiter; invest in the techniques and knowledge that will make you money. With the World Class Restaurant Service training film, anyone can learn the principles for generating higher income and winning loyal customers, table by table. Buy one DVD and train your entire staff! Filmed on location in Hawaii, in a bona fide successful restaurant, this informative and entertaining DVD will capture your staff's attention as they learn about: The Fudamentals of Great Service; How to Serve a Quality Product, The Importance of Teamwork, Displaying a Showtime Attitude & Genuine Hospitality, The Keys of Product Knowledge, How to Increase Sales & Tips, Fine-Dining Service Standards, Professional Wine Service, and much more!

Each and every year, countless numbers of individuals act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual’s success story. But comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprise, frustration, risk, and satisfaction that simply cannot be conveyed in a textbook format. The Restaurant Dream? is based on a true account of one team’s efforts to develop a restaurant concept from the ground up. All aspects of the development process, from initial ideation through design, construction, opening, and the first months of operations, are covered. It is written in the form of a story, which interweaves educational material with real-life events and the unexpected twists and turns that seemed to exist around almost every corner. From elation to deception and camaraderie to lawsuits, this book shows that the surreal components of opening a restaurant are not uncommon—they are just not frequently shared. The Restaurant Dream? shares strategies, logic, successes, and failures so that the aspiring restaurateur may learn from this effort and improve their own likelihood for success.

Jake's Smoked Salmon Pate is the perfect hors d'oeuvre for any party. Made with 100% Northwest salmon, Jake's Pate has quickly become a customer favorite. Jake's reputation of quality means the finest ingredients a tradition you can take home.

Restaurant Empire is the first game that faithfully recreates all the challenges of building and operating a restaurant franchise through a unique blend of business-simulation and RPG gameplay. Featuring three culinary capitals to operate in, five restaurant cuisines to choose from, over 30 unique chefs to interact with and nearly 200 recipes to source, your business sense and culinary taste will be tested to the limit. Not only do you control every aspect of running a restaurant from buying your restaurant to choosing its cuisine and decoration; you will also travel and meet with people that will help you establish your name as the greatest restaurateur the world has ever seen! Will you use your culinary wizardry to out-cook chefs? What tactics and strategies will you employ to buy out the competition? You decide. With a combination of business strategy and role-playing game styles plus a free-form sandbox game mode, three huge cities, and over 30 playable chefs and a host of locations to travel to, Restaurant Empire is an epicurean delight of gastronomic proportions!