Product Description
Restaurants are one of the most frequently started businesses, yet they have one of the highest failure rates. A study from the Ohio State University reports the restaurant failure rate is between 57 percent and 61 percent after only three years. Do not be a statistic on the wrong side; plan for success. There are many books and courses on restaurant operation; this is the only book that will provide you with insider secrets. We asked the successful restaurant owner… More >>
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#1 by Larry on June 1, 2010 - 12:46 pm
My mom always reminded her boys that if they have nothing good to say, then say nothing at all. There. I’m done.
Rating: 1 / 5
#2 by Dawn on June 1, 2010 - 12:56 pm
The Restaurant Manager’s Success Chronicles has the right idea. Success stories help you figure out what works without going through the trial and error process yourself, saving you time and money. There are a lot of good tips and advice in the book, but you do have to do some searching to find them. There is also a lot of miscellaneous information that could have been left out.
I like the success stories, but wish there would have been more specifics about the restaurants – how big are they? How much money do they make? How many are on their wait staff? How long have they been in business? Some of these questions are answered, but again you’ve got to search for the answer.
The employee sections are a great start to finding and rewarding staff. I would have liked a bit more information on budgeting and customer relations. All-in-all, the Restaurant Manager’s Success Chronicles will give you an idea of how some successful managers have gotten to where they are now.
Rating: 3 / 5
#3 by Cindy F. on June 1, 2010 - 3:40 pm
For anyone who is just starting out in the restaurant management industry or needs a few pointers on how to stay ahead in the competitive restaurant marketplace, a copy of
Angela Adam’s book “The Restaurant Manager’s Success Chronicles” is just what the chef has prepared. Adams picked the palettes and brains of experienced restaurant gurus
and got insider tips on how restaurant managers and owners can simmer their way to the top of the restaurant leader board.
In addition to the spotlights on each hot spot, she put together a reference guide for hiring and retaining quality employees, employee review sheets and how to make a restaurant
shine like 5 stars.
Rating: 5 / 5
#4 by Margaret T. McGowan on June 1, 2010 - 5:13 pm
If you want to make it in the restaurant managing business, this is the book for you. This is a “tell-all” collection of valuable information gathered from the experience of many successful restaurant managers. It conveys the hard work required of a restaurant manager, and offers trade secrets that have made their success possible. For example, Paul Barthel, the Chef/Owner of Peppercorns Restaurant in Carol Steem, Illinois, prints their breakfast specials on yellow card stock paper. This is done for the purpose of creating a “happy wake up’ attitude”, while they use a more subtle color in the evening. Who would have guessed that so much thought has to go into every little detail? In The Restaurant Manager’s Success Chronicles, Angela C. Adams has made this very clear. Information is provided about dishwashing, markups, and hours of operation among other things. Tidbits of advice are also offered by the managers interviewed in the book. Carolyn Wells, the Chef/Manager of the cafeteria at St. Bernard’s school in New York City suggests: “Keep a cool head, learn how to multitask, and try to have fun in a stressful environment.”
Section 2 of this book presents crucial information as imparted by the restaurant managers from Section 1 on the hiring, training, and evaluation of employees; advertising; equipment; and kitchen safety, as well as other key topics for a restaurant manager. Much attention is paid to information regarding rewarding and motivating employees since “they are vital to the success of a restaurant.”
As the restaurant industry employs an estimated 12.8 million people and is considered to be the nation’s largest employer outside the government, restaurant managing is an important field. This “no-nonsense” book, which tells the facts regarding what is required of a successful restaurant manager, would be helpful for anyone entering the field or even for the experienced person who wants to learn a few tips.
Rating: 4 / 5
#5 by Robert R. Quarteroni on June 1, 2010 - 7:21 pm
Nothing succeeds like success. That’s the sound basis of Angela C. Adams’ “The Restaurant Manager’s Success Chronicles.” Instead of being an overwhelming compendium of information – some of the recent books I’ve read on restaurant management have been well over 1,000 pages – this 279-page charmer has a simpler, but possibly more effective, menu for success.
Adams’ uses real people, 25 of them, as profiles in what she terms “Success Stories.” In these multi-page profiles – including handy contact information, including email addresses – Adams lets top managers tell how success is achieved in the real world, where it matters.
All participants were asked more than 40 questions about restaurant operations and have provided a banquet of information on topics ranging from food itself to dealing with customers, record-keeping, pricing and much more.
Then, in the second section of the book, Adams takes all the personal stories and distills them into a section on “What the Managers Taught Us,” which provides useful forms, instructions and directions. All in all, a refreshingly different – and successful – approach to how to make a restaurant a success.
Rating: 5 / 5