New Restaurant

The New Restaurant Manager is for new managers who want to avoid the mistakes that most beginning managers make. This refreshing how-to guide is written in a practical, down-to-earth style, like having coffee with your mentor.

A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

Elaine's was a world-famous New York restaurant that became home to writers and celebrities. Owner Elaine Kaufman was known to be "New York feisty", controversial, often rude, always blunt, with the flare of Gertrude Stein and Dorothy Parker. Elaine was highly respected and frequently feared, and Elaine's the restaurant received the public's love and praise time and time again. Woody Allen held a regular table there, and Elaine's was even featured in Allen's Manhattan and Billy Joel's song "Big Shot".

Elin Hilderbrand, author of the enchanting Summer People and The Beach Club, invites you to experience the perfect getaway with her sparkling novel, The Blue Bistro. Adrienne Dealey has spent the past six years working for hotels in exotic resort towns. This summer she has decided to make...

A playful, soup-to-nuts guide to creating a restaurant, and a love letter to those who make the struggle palatable, the resilience possible, and the journey more fun—restaurant people. There is no secret ingredient to opening a successful restaurant—in this business everything matters. It’s one thing to work in an established restaurant and a whole other beautiful challenge to turn an empty room with exposed plumbing and unpainted drywall into a stage for the complicated performance of prepping, cooking, and serving that transforms four simple walls into a living, breathing, welcoming place.

This old flame just might set them on fire. Conceited, unattainable, and downright delicious, renowned Michelin-starred chef Ambrose Casablancas has one passion in life: food. Women are a distraction, and he doesn’t do those. Especially Cal Litvin, his baby sister’s best friend. Her entire...

The New Restaurant Manager Part 2: Next Level continues with more practical advice for new restaurant managers who want to accelerate their careers. It is written in a thoughtful and conversational style with real-life examples and practical advice that new managers can use today. This audiobook helps new restaurant managers avoid mistakes, problems, and bad career decisions that might kill or slow down promotions.

"Trained in acting and a lifer in the restaurant business, Michael Cecchi-Azzolina doles out opinions in the tone of an authentic New Yorker. He narrates with a good pace and rhythm. The inner workings of the restaurant world as revealed are exhilarating but often sordid and salacious....this is...

"This is a slim and modest book, a volume of oral histories in the vein of Studs Terkel’s Working (1974), but everyone who eats out regularly should know about it...Voices From the Kitchen is an optimistic book — it reminds you that if many restaurant careers begin that way, they don’t...

Discover the French Quarter's Hidden Treasures Most Tourists Never Find Have you ever wondered where serious antique collectors shop in New Orleans? Or where locals eat when they want the best charbroiled oysters in Louisiana? This isn't another party guide—this is your insider's key to experiencing the French Quarter like a connoisseur. What Makes This Guide Different: Written by a Former Antique Gallery Owner – Learn how to spot genuine antiques from reproductions, negotiate prices like a pro, and discover which galleries house multi-million dollar masterpieces Unbiased Restaurant ...

"Anyone who’s ever wanted to turn the page on their old life or felt the whispered promise of a new dream, and a fresh start will fall in love with Pamela Kelley’s charming new novel." —New York Times bestselling author Mary Kay Andrews TWO LIFELONG FRIENDS. Jess loves her work as a...

You keep hiring. Your strongest employees keep covering. Somehow, the restaurant is still short-staffed. Another accepted offer will not solve much if new employees never arrive, training leaves them guessing, and dependable people become the permanent backup plan. The Restaurant Team That Stays is a practical hiring, training, and retention field guide for restaurant GMs, assistant managers, kitchen managers, and owners who need a team that can do the work, not just names on the schedule. Learn how to: Hire for the actual job. Use realistic expectations, structured interviews, and clear ...

A razor-sharp look at one woman’s nearly two decades in the New York City restaurant, including her time working with Joe Bastianich, and what happens when your job consumes your life. ​ By day, Kim Reed was a social worker to the homebound elderly in Brooklyn Heights. By night, she...

When the life she thought she knew is suddenly taken away, Ella Hunt is determined to make a new life for herself and her faithful companion, Boris the Bulldog. She finds a new purpose in the form of a small, failed hotel in Coeur d'Alene, Idaho. With her expertise in designing and upgrading hotel properties, Ella is determined to restore the hotel back to its former glory. But when she finds out the former hotel owner was found murdered in the hotel cellar, Ella teams up with the lead detective on the case, Luke Falconer, to uncover the truth and clear the hotel's name. If you enjoyed ...

‘It’s time to share a little more of my love for home cooking and the merry dance of appetite and technique that lies behind the dishes I make, to bring to the table more of the home cook that I have become.’ Following his bestselling Nights Out at Home, Jay Rayner returns to the kitchen...

Stress-free weekend in Boston... ...not when the woman who owns the business next to yours is murdered. Isabella had planned a stress-free weekend at a small-business conference with her cousins. Instead of learning how to cross-promote her apothecary, she's got another murder to solve. But will the Boston Police Department let her? The obvious suspect is the victim's abusive husband... ...until he comes up with an iron-clad alibi. Even then, Isabella is convinced he's the culprit. But if he’s guilty, why did he call Detective Palmer to help with the investigation? When a second person is...

Emma has been struggling since the death of her parents last year. Not only has she become the owner of their bakery, Bun in the Oven, but she's now responsible for making sure her younger sister's tuition payments get paid. That horrible food critic's review of her bakery hasn't helped at all. Oliver Blackwood, the horrible food critic, isn't actually that bad of a guy. He's just brutally honest and hasn't learned that his words have repercussions outside the newspaper he writes for. When a local couples food competition needs one more set of contestants, Emma gets tapped. She wants the ...

A forager's death. A recipe for betrayal. And a killer hiding in plain sight. Fiona Firth sent the invitation. Now a woman is dead, Fiona's food was on the same harvest-market stage, and the whole town is watching. Sylvia Crane spent twenty years deciding who could harvest, who could certify, and whose work deserved her approval. She left behind bruised careers, old grudges, and plenty of people with reasons to want her silenced. Fiona knows kitchens, ingredients, and people. Detective Walsh knows evidence. And Miso, Fiona's ginger tabby, knows exactly where she intends to sit while they ...

It's getting harder to grow your restaurant. Marketing on social media takes too much time. Delivery app fees are sucking up your profit. Technology is getting harder to keep up with. The big chains are getting bigger…and they're coming for your customers.

Food has become a vital part of life and there is a new, unique respect for the restaurant industry. From enjoying the presentation of a meal, caring about ingredients and where they come from, to curiosity about the decisions that go into a restaurant’s creation, food is a hot topic. But what does it take to run a restaurant and what is needed to make it successful?