Restaurant Management: Customers, Operations, and Employees

Restaurant Management: Customers, Operations, and Employees was written 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 the most important parts of the restaurant, and managing them correctly can be the difference between shutting your doors or succeeding.

Restaurant Management: Customers, Operations, and Employees includes sections on marketing, running promotions, and dealing with employment issues.  It is necessary to have happy employees that are paid well because they are the face of your restaurant.  Happy employees will take better care of the guests that walk through your doors and this will entice these guests to come back more often.

There have been a few new sections added to this book including a section on proper restaurant layout and one on energy conservation.  There is also a very important section that focuses on the many reasons that restaurants fail and how to avoid these mistakes. 

The best part about Restaurant Management: Customers, Operations, and Employees is that it covers everything you are going to be working with in a restaurant.  The most important being the guest experience and the employees, but it also gets into the nitty gritty of the actual operations as well.

Click here to read the full review