Comments on: The Restaurant Manager’s Success Chronicles: Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions http://www.tjhc-hotel.com/the-restaurant-managers-success-chronicles-insider-secrets-and-techniques-food-service-managers-use-every-day-to-make-millions.html Hotel Management Schools Lead to a New Career Path Mon, 09 Aug 2010 10:35:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Robert R. Quarteroni http://www.tjhc-hotel.com/the-restaurant-managers-success-chronicles-insider-secrets-and-techniques-food-service-managers-use-every-day-to-make-millions.html/comment-page-1#comment-81 Robert R. Quarteroni Tue, 01 Jun 2010 19:21:30 +0000 http://www.tjhc-hotel.com/the-restaurant-managers-success-chronicles-insider-secrets-and-techniques-food-service-managers-use-every-day-to-make-millions.html#comment-81 <br /> 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. <br /> 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. <br /> 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. <br /> 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. <br /> <br /> <br /> <br /> <br /> Rating: 5 / 5 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

]]> By: Margaret T. McGowan http://www.tjhc-hotel.com/the-restaurant-managers-success-chronicles-insider-secrets-and-techniques-food-service-managers-use-every-day-to-make-millions.html/comment-page-1#comment-80 Margaret T. McGowan Tue, 01 Jun 2010 17:13:43 +0000 http://www.tjhc-hotel.com/the-restaurant-managers-success-chronicles-insider-secrets-and-techniques-food-service-managers-use-every-day-to-make-millions.html#comment-80 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." <br />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." <br />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. <br /> Rating: 4 / 5 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

]]>