The Little Brown Book Of Restaurant Success

The best selling definitive book or restaurant server sales and service techniques with easy to read style. Great source of tool, tips and techniques to increase sales, improve morale and guest satisfaction for both managers and servers alike.

Customer service is of critical importance for the tourism and hospitality sector now more than ever before as customers are looking to increase value for money and are less forgiving of mediocre service. However, despite its importance, quality customer service is the exception rather than the norm in many parts of the world. Customer Service for Hospitality and Tourism is a unique text and vital to both students and practitioners as it explains not only the theory behind the importance of customer service but also acts as a guidebook for those wishing to put this theory into practice. In essence it is the ‘whys’ and ‘hows’of customer service. It is easy to read, very current, and full of references to all the latest research from both academic and practitioner literature. Chapters cover important topics such as the financial and behavioural consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally. Key features include: An ‘At Your Service’ Spotlight at the beginning of each chapter focuses on the achievements of successful individuals related to the art of customer service. Each chapter contains a ‘Service Snapshot’ - short, real-life cases to illustrate a particular concept or theoretical principle presented in the chapter. Detailed international ‘Case Studies’, which cover a variety of sectors, organizations and regions designed to foster critical thinking, the cases illustrate actual business scenarios that stress several concepts found in the chapter. They analyze customer service in the U.S., South America, South Africa, Europe, Russia, Australia, China, Canada, Korea and Dubai.

One couple's inspiring memoir of healing a Rwandan village, raising a family near the old killing fields, and building a restaurant named Heaven. Newlyweds Josh and Alissa were at a party and received a challenge that shook them to the core: do you think you can really make a difference? Especially in a place like Rwanda, where the scars of genocide linger and poverty is rampant? While Josh worked hard bringing food and health care to the country's rural villages, Alissa was determined to put their foodie expertise to work. The couple opened Heaven, a gourmet restaurant overlooking Kigali, which became an instant success. Remarkably, they found that between helping youth marry their own local ingredients with gourmet recipes (and mix up "the best guacamole in Africa") and teaching them how to help themselves, they created much-needed jobs while showing that genocide's survivors really could work together. While first a memoir of love, adventure, and family, A Thousand Hills to Heaven also provides a remarkable view of how, through health, jobs, and economic growth, our foreign aid programs can be quickly remodeled and work to end poverty worldwide.

This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.

A book compiled of anecdotes from other collections, arranged under the name of the person they're about.