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.

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.

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".

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. 

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 ...

Mandy, Emma, and Jill are as close as three sisters who live hundreds of miles apart can be. They grew up together on Nantucket, but Mandy is the only one that stayed. The girls are stunned when they learn about the restaurant, Mimi's Place, and the condition their grandmother added to the will, leaving the restaurant equally to Mandy, Emma, and Jill - and also to Paul, the chef for the past 12 years, and Emma's first love.

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

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 ...

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.

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.

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....

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?

The heart of Generation Chef is the story of Jonah Miller, who at age 24 attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.

Discover how to successfully start a restaurant and produce a steady profit. This book will guide you through all the preparation and steps you need to take to get positive returns within the year. Learn the essentials of starting a business, including how to get funding, how to hire the right people, how to develop a menu as well as what traps to avoid to make sure your restaurant remains successful.

Do you want to start your own business? Is food your passion? Starting a business is a goal of more and more people! Imagine being your own boss and setting your own hours. You could be making money for yourself and eliminating the long commutes, and the unsatisfying and unrewarding job. If the idea of working for you sounds appealing, then the food truck industry might be what you’re looking for.

Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global warming-but while food snobs are right that local food tastes better, they're wrong that it is better for the environment, and they are wrong that cheap food is bad food. The food world needs to know that you don't have to spend more to eat healthy, green, exciting meals. At last, some good news from an economist!

Evie Sanchez is recovering from heartbreak by waitressing at her parents’ restaurant when in walks Romeo Garcia, the boy she left behind. Only now, he’s a hot movie star surrounded by gorgeous actresses and adoring fans. Bad boy Romeo Garcia never understood why Evie stood him up at the prom. When he rescues her from a flying coconut in the dumpster, he is determined to dig into her heart for the reason and show her what she’ll miss the rest of her life if she walks away again. Evie lands a part as Romeo’s co-star and falls into her role, totally in love. He plays his part, too, ...

Obuchajushhij audiokurs, proslushav kotoryj, Vy svobodno smozhete obshhat'sja na anglijskom jazyke v restorane. Kratkoe soderzhanie: - Zakaz stolika, Zakaz bljud, Obsluzhivanie, Oplata.