Restaurant Industry

Being a server--well, a good server--is so much more than taking an order and dropping food off at a table. Serving with hospitality can open doors to meaningful interactions with strangers, long-term relationships with regulars, and, ultimately, consistent financial success. If you’re new to the restaurant industry, want to improve your skills, or just curious about how to succeed as a server, look no further. As an eight-year veteran and single mom who has been able to raise two kids on server income alone, you can trust me when I say I know what I’m talking about.

When hunger goes quiet, the world gets loud. In the last few years, a little-known hormone called GLP-1 has gone from medical obscurity to cultural obsession. What began as an injectable drug for type 2 diabetes has exploded into the most talked-about appetite-suppressing treatment in history—fueling rapid weight loss, silencing constant cravings, and quietly disrupting every corner of the food and drink industry. From viral TikToks to whispered celebrity endorsements, from Wall Street forecasts to family dinner tables, the “Satiety Era” is here—and it’s changing everything. In ...

Are you thinking about opening a restaurant, bar or nightclub? This is a complex business with a big learning curve. You can either learn by trial and error spending hundreds of thousands of dollars or you can lean from those that have already done it successfully. Chris Seferyn has survived and thrived for 20+ years in the hospitality business. He has literally seen it all when it comes to serving people food and beverages. This book is the distillation of everything he has learned by making all the mistakes that you would make. How do you pick a concept? How do you choose a location? How ...

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?

Ron Shaich is a business visionary who has been part of building three iconic restaurant brands: Au Bon Pain, Panera Bread, and now Cava. Along the way, he developed "fast casual," a $100 billion-plus segment of the industry. Now he reveals what he learned about entrepreneurship, running large enterprises, business transformation, and life itself. He illustrates these lessons with his experiences turning a small cookie store into 2,400 restaurants with $5 billion in revenue, delivering annual investor returns of 25% over two decades, and outperforming both Starbucks and Chipotle.

Conquer the Food Manager Exam: Your Guide to Becoming a Certified Food Manager is a comprehensive resource designed to help you succeed in earning your food manager certification. This study guide focuses on the managerial and operational aspects of running a food service establishment, going beyond food safety to cover essential topics like leadership, staff supervision, menu planning, and customer service. You'll gain insight into how to effectively manage food costs, time, and resources, ensuring the smooth day-to-day operation of any food business. Key topics include managing food ...

Mark H. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. This book takes you to all of these places and more, while telling behind-the-scenes stories.

When Chef Emily is left at the altar in front of her family and friends, she swears off love and instead throws herself into her new business: a restaurant with a difference. There's only one communal table, designed with the single diner in mind. Now it's two years later, and with her business thriving with regular customers, romance is still the last thing on Emily's mind - until she receives a letter from her ex who is returning home from Canada with a burning question for her....

Journeying 2,000 years into the past, food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell’s engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia.

Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for The Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision.

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