Restaurant Leadership

In this straightforward and tips-filled audiobook, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and, ultimately, more money. How to Rock Restaurant Management will equip you with all the tools you need to build a team of all-stars that become your secret weapon to success in your management career.

Surprise - you’re in charge now! Steady money and new opportunities awaited as you moved up from server or bartender to front-of-house manager. But too often, restaurant management find themselves leading with minimal training, a ton of responsibilities, and no clue how to improve. You’ve run the Friday night rush, you’ve juggled expectations of staff and guests - but have you figured out how to improve while keeping the restaurant profitable?

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.

Written by Sir John Whitmore, the pioneer of coaching, and Performance Consultants, the global market leaders in performance coaching, this extensively revised and extended edition will revolutionize the traditional approach to organizational culture. Brand-new practical exercises, corporate examples, and coaching dialogues strengthen the learning process, whilst a critical new chapter demonstrates how to measure the benefits of coaching as a return on investment, ensuring this landmark new edition will remain at the forefront of professional coaching and leadership development.

Over the years, I have posted quite a few of The Restaurant Coach™ Tips across the internet. Some of my clients asked if there was a booklet available where they could see them all. I never thought about it, but it was a great idea. Here are 365 of my tips that you can use to trigger critical concepts and keep your edge.

I created this for restaurant owners, operators, and culinary professionals who want a strategy to get the most from themselves and maximize their day. In nearly four decades in the restaurant industry, I have been fortunate to have worked side by side with James Beard Award-winning chefs and restaurateurs. There are patterns to how successful people think and the habits they’ve embraced to get the most from themselves. I am going to share those habits with you in Outstanding Mindset.

When managers take care of the staff, the staff will take care of the guests, and the guests will always come back! This training book is all about "Restaurant Soft Skills". It shows how individual actions have a direct or indirect effect on others. Understanding the significance of these skills and incorporating the relevance of these concepts, ideas, and strategies will enable restaurant owners and managers to retain staff, decrease problems, create respect, increase profits, and increase customer satisfaction!

With the horrific failure rates of restaurants, how can you ensure yours will not only survive but grow and thrive? If your restaurant sucks, it is because you suck at running it; 100 percent. Donald Burns, author of Your Restaurant Sucks has created a methodology and mindset honed from his Special Operations training in the US Air Force. As a Pararescueman, his training developed a keen sense of purposeful and fast decision making. In the military, he learned the phrase, "embrace the suck".

Author and world-renowned restaurant coach Donald Burns brings his straightforward advice on how to get the restaurant you want. His knowledge in running a restaurant not only comes from his technical skills, but also his nearly four decades of real-life restaurant experience as a restaurateur and working with celebrity chef Wolfgang Puck. Your Restaurant STILL Sucks! is not your usual guide on how to run a restaurant. Instead, it will challenge you to rethink the way you look at how you run your restaurant. This book is for those who want a better restaurant and a better life.

Running a restaurant doesn’t have to mean endless stress, sleepless nights, and working harder than everyone else. The Restaurateur’s Path gives you a proven system to organize your restaurant, increase profits, and reclaim your time—without losing control of your business. Drawing from over 20 years of experience coaching and consulting with restaurants across Latin America and beyond, Germán De Bonis reveals how to: Build strong leadership and motivated teams. Control costs and master the numbers that truly matter. Implement marketing strategies that actually bring customers back. ...

Being a chef doesn’t have to mean losing yourself. In The Successful Chef: Time Strategies That Actually Work, veteran executive chef and leadership coach Adam M. Lamb delivers a kitchen-tested, no-BS blueprint for reclaiming your time, protecting your energy, and leading with more clarity—even in the middle of service. This isn’t about color-coded planners or corporate hacks. It’s about practical, real-life tools that help chefs: ✅ Create sustainable daily and weekly rhythms ✅ Delegate with trust and consistency ✅ Set boundaries without guilt ✅ Use systems to save hours ...

Fun and easy restaurant employee sales and customer service training to help your staff get more value from their hospitality jobs and want to work harder to create more repeat, regular customers for your business! Use my time-tested, fun tools to motivate your restaurant staff and recalibrate your team. One-of-a-kind VIP building tool included! Share with restaurant staff to help them work on and reach specific goals each week in order to get more value from their positions, more money, and higher sales.

The brutal truth? Your restaurant doesn’t have a profit problem—it has a leadership, culture, and execution problem. And no, another menu redesign, discount gimmick, or feel-good team meeting won’t fix it. INGREDIENTS is not your average restaurant business book. Written by Donald Burns, The Restaurant Coach® and creator of the TRC Method™, this no-fluff field manual is for restaurant owners who are done playing small and ready to dominate.

¿Quieres que tu restaurante apeste menos? Todos los restaurantes pueden mejorar. Todos los restaurantes pueden llevarlo al siguiente nivel... incluso el suyo. Si no crees que necesitas mejorar, entonces deja de leer aquí porque no vamos a tener mucho de qué hablar. Con las horribles tasas de fracaso de los restaurantes, ¿cómo puede asegurarse de que el suyo no solo sobreviva sino que crezca y prospere? Si su restaurante apesta, es porque usted apesta administrándolo; 100%.

Erle Dardick opina que la industria de los restaurantes de multi-unidades están dejando a un lado miles de millones de dólares, así que en su nuevo libro “Adopta el Catering e Incrementa tus Ventas” expone una clara solución para los negocios de comida con problemas para manternese a flote o para crecer durante la recesión. Una perspectiva estratégica para los ejecutivos de restaurantes de multi-unidades. “Creo que la fuente más rápida para aumentar los ingresos de un restaurante es el catering.” Afirma Dardick, un empresario en serie.

On the 10th night of co-owning the first restaurant, Cliff thought they would run out of money. Eight days later, there was a line at the front door, and for the next five years, the restaurant hit sales and record profits. Next, Cliff co-founded one of the best wine bars in Atlanta and then one of the best steakhouses in the United States. From there, he opened one of the best seafood restaurants in the county. Over the next 14 years, he helped make the restaurants more profitable than the average independent restaurants.

Make It Happen explodes the myth that the restaurant business is harder than other industries. It challenges the belief that you must be in your restaurant all day every day just so things get done right.

Are you building a typical team or a high-performance tribe? The motivational power of the desire to belong is the key element for ensuring employee satisfaction and retention, as well as your company’s long-term success. What happens when leaders revive the workplace by tapping into a...

My name is Susan Kilmer, and I am the author of this "starting a business" guide. Over the course of my business and entrepreneurship background, I have taught hundreds of aspiring entrepreneurs how to start a business and business owners how to keep their businesses going, and the one thing they have all said at one time or another is, "I wish there was some manual or guide that would walk me through the steps of what I need to know to start and operate my business." I listened, and I did it. I created this concise guide on how you can start a business.

Google, Yelp, and TripAdvisor are often the consumer’s first impression of your brand, especially in a tourist economy. Is your business dominating your competition, or have you not addressed your search engine ranking because you “show up” if you Google your own business? Good enough, right? Not even close. What works for your competitor’s brand could be worthless for yours.