In today’s competitive restaurant environment, knowledge can provide an important edge to your food business. 

With that thought in mind, we’d like to recommend five great reads for anyone looking to brush up on their restaurant business acumen. Here are some of the best books for managing a restaurant: 

 

Front of the House: Restaurant Manners, Misbehaviours & Secrets by Jeff Benjamin

Benjamin notes that it’s easy to get someone to eat in a restaurant once. The key is getting the customer to come back. He takes readers behind the scenes to explain the extraordinary lengths his staff goes to in order to ensure an exceptional experience for his customers. He talks about why a couple on a date and a group of business associates must be treated differently if you want them both to think they had an amazing experience in your restaurant. 

 

 

Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer

For entrepreneurs interested in the restaurant business, Danny Meyer’s book should be essential reading. Besides providing lots of colorful tales from the front lines, Meyer discusses how to create a distinct strategy, how to assemble a winning team and how to inspire innovation in not just the hospitality business but in any industry. 

 

 

 

Kitchen Confidential by Anthony Bourdain

Speaking of colorful tales from the front lines of the food business, the late Chef Anthony Bourdain bared it all in his book chronicling a quarter-century of drugs, sex and haute cuisine. While he spends much of the book regaling the reader with wild food biz stories, Bourdain also imparts several nuggets of knowledge he picked up along the way on how to improve as a chef and as a restaurant owner. Just as he is in his hit television show, Bourdain is unsparing in his criticism of things he doesn’t like and strongly persuasive when talking about the things he does believe in. 

 

 

Running a Restaurant for Dummies by Michael Garvey

Just as the title implies, this book is for anyone who thinks they might have what it takes to open a restaurant, to run a restaurant or both. Garvey walks readers through the practical side of starting and managing a restaurant from writing a business plan to deciding to rent or buy property to designing a menu to managing and retaining key staff. There’s also a chapter on running a safe and clean restaurant — something many first-time owners forget to pay attention to. 

 

 

The New Gold Standard: 5 Leadership Principals for Creating a Legendary Customer Experience Courtesy of the Ritz-Carlton Hotel Company by Joseph A. Michelli

Can you ever learn enough about customer service? While this book provides a behind the scenes look at a luxury hotel, the lessons it imparts on customer service can be applied to any business — especially restaurants. Michelli describes how to understand the ever-evolving needs of customers, how to develop a staff training program and how to create peerless customer experiences. 

 

 

Want something else to read right now? Check out this post for a free eBook on ‘How To Run A Restaurant.’ 

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