- Good to Great: Why Some Companies Make the Leap…And Others Don’t
- Setting The Table: The Transforming Power of Hospitality in Business
- Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success
- The One Minute Manager
- The Art of the Restaurateur
- Restaurant Success By the Numbers
- Kitchen Confidential
- Making the Cut: What Separates the Best From the Rest
- Chasing the Heat
- The Chipotle Effect
When starting a restaurant business, it so easy to get overwhelmed. You have to remember, however, that you are not alone. At some point in time, someone has already experienced the struggles that you’re facing right now. In fact, some of them have even written about their failures as well as their successes.
It is then very important that you make time to read a book related to restaurant management to learn important tips from successful restaurant owners, chefs and managers who have gone through what you’re feeling right now. Surely, drafting a restaurant business plan and a restaurant marketing plan will be easy for you.
Good to Great: Why Some Companies Make the Leap…And Others Don’t
This book is a product from years of research written by Jim Collins. This is very popular among restaurant owners, as well other individuals in the leadership functions. His aim was to write a book hoping to help leaders understand why their business grows and then stops, or for businesses that can’t seem to get off the ground. Many leaders talk about how this book helped them overcome the challenges in building a successful restaurant. This book of Collins guides you as you go through a new realm of business thinking.
Setting The Table: The Transforming Power of Hospitality in Business
The author of this book, Danny Meyer is the CEO of the restaurant group in New York, Union Square Hospitality. Meyer is known to be highly successful in opening several well-known restaurants in New York City, but like anyone else, it was not also easy for him. In this book, Meyer explains how to bounce back after a failure. His style of writing is very personal and relatable. He clearly emphasized the power of hospitality in relation to customer satisfaction. “Setting the Table will help you in defining a target customer and how to come up with a customer satisfaction survey.
Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success
This book is a collection of various interviews with a diverse range of twenty restaurant owners. Restaurant Owners Uncorked not only cater to aspiring restaurant owners. It also provides practical insights to someone who owns a restaurant or to those who simply want to understand the business philosophies of twenty successful entrepreneurs. You will definitely learn a lot of tips to run a successful restaurant as you read through the interviews. If you’re in in the restaurant business planning phase, this book is perfect for you.
The One Minute Manager
This is short and concise book of Ken Blanchard and Spencer Johnson. Telling a story, recounting three important techniques in management: one-minute goals, one-minute praising and one-minute reprimands. As the story of a young man in search of an effective manager unfolds, you will learn important metrics when doing manager performance review. The young man’s meeting with an autocratic manager will make you learn proper restaurant manager training template found here.
The Art of the Restaurateur
Nicholas Lander, an acclaimed Financial Times restaurant critic wrote the book, The Art of the Restaurateur”. Here, Landers reveals everything that you want to know about the restaurant business. Every story is fascinating and has something to tell about the creation of a successful restaurant, from finding the right location, preparing a profitable menu, deciding what kind of food to serve, to the creation of a comprehensive restaurant operational plan.
Restaurant Success By the Numbers
This book is known to be a one-stop guide to opening a restaurant. The author, who is an accountant turned restaurant owner details how to succeed in the crucial first year and beyond in the restaurant business industry. Restaurant Success By the Numbers features real-life startup stories, walking readers through the logistics of opening a restaurant: concept, theme, location, menu, atmosphere, staff, and, most importantly, profit and loss statement and restaurant profit and loss trend analysis.
When “Don’t Eat before You Read This,” became a sensation, it spawned the now classic Kitchen Confidential. In this inspiring memoir, New York Chef Anthony Bourdain recounts his experiences in the restaurant business, and shares about abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors. Anthony Bourdain’s tales of the kitchen shows passion and unpredictability that will surely help you explore in choosing a restaurant cuisine.
Making the Cut: What Separates the Best From the Rest
In this book, Chef Chris Hill shares the triumphs and failures of the world’s greatest chefs as well as his own, including the lessons that we can all learn from them. The story revolves around creating success for our careers, and for our lives as a whole. These lessons are also helpful in choosing a restaurant concept and in drafting a strategic marketing plan.
Chasing the Heat
This is a book that tells the experience a chef who started as a dishwasher, Leonard Gentieu. This explores the challenges and triumphs told in mixed humor, frankness, optimism, and even through his favorite recipes. The books gives utmost importance to doing a restaurant feasibility report prior to investing resources in opening up a restaurant for greater chances of success. Chasing the Heat will help you draft an inspiring restaurant mission statement.
The Chipotle Effect
The author of Chipotle Effect Paul Barron is also the go-to guy in digital, social and media for restaurant and hospitality industries. The book has received various awards on the social consumer and the retail and restaurant business. Here, Barron shares a formula to master the chipotle effect, that will lead to ways to open a restaurant and make it successful. To help you come up with a business checklist that covers all aspects of your restaurant business, here’s what chipotle effects mean as defined the his book.
“The process that allows a small organisation armed with a clear vision of product and purpose to match the amazing demand and growth of the social consumer. Most businesses can’t — they are just too slow. Speed, vision, and seeing beneath the surface of society is the key to replicating what Chipotle Mexican Grill has accomplished in the restaurant business.”
When it comes to adding up knowledge about the restaurant industry there’s no better and easier way than enjoying a good read. There are plenty of restaurant books out there that you can choose from. Find our restaurant templates and documents here.