Restaurant and Fast Food Site Selection Review

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(More customer reviews)This book is the best there is on evaluating locations and picking the right locations. The man really knows his stuff. I highly recommend it to anyone either going into the restaurant business or for anyone planning on opening an additional restaurant

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Based on data developed through first hand experience, this book is designed to assist restauranteurs and fast food operators by setting out the principles for selecting successful restaurant and fast food locations. Written in four sections - the tools, application, implementation and special considerations - the book also provides an analysis of successful operations and how to apply the results so you can identify good sites and avoid business failure.

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The Complete Idiot's Guide to Starting Your Own Restaurant Review

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(More customer reviews)Considering the expertise that the author brings to this book, one would expect or at least hoped for him to have given a more indepth treatment of this subject. Most of what he says (80%) is common business sense and anyone who has had some experience in any kind of business could probably figure out. There are some really good tips in here but they are very few and far between. Perhaps part of this has to do with expectations - I was looking for a book to lay out more specific issues involved with this industry. What I got was a Business 101 book. It's clear that Mr. Cannon has the experience to deliver something more - if he comes out with an advanced book on the subject I'd buy it. Warning: only buy this book if you have no prior experience in business.

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HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM Review

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(More customer reviews)HACCP is the acronym for Hazard Analysis of Critical Control Points. This text, by Arduser and Brown is the be all and end all on the topic - in my view. It even comes with a companion CD-ROM that contains all forms from the book in Adobe Acrobat (PDF) and MS Word format. This is a major time saver when it comes to preparing and administering the required tests to staff members and the newly hired.
The comprehensive 530+ page text covers everything I can think of that relates to food safety in restaurants and other eateries. It is designed to teach food service managers and their employees the specifics of food safety in accordance with the FDA Food Code. This excellent training manual is in large print format that makes it easy to read. The writing is easy to understand and the authors were careful to explain key concepts and terms so that even a novice can study it alone.
The seven comprehensive chapters in the manual cover the following topics: Hazards to Food Safety; Factors Affecting Food-Born Illness; Food Safety Regulations; Following The Flow of Food; HACCP; and the Facility Plan. These are followed by an extremely helpful Glossary of terms. The Appendix includes all forms needed to meet the FDA requirements and to run an efficient and safe establishment. Included are checklists, signage, compliance checklists, and equipment cleaning charts, allergen-control program worksheet along with job descriptions for personnel. There is even a Certificate of Completion to certify that staff members have taken and passed the required tests (included).
With the rise in reports of food-borne illnesses and deaths it is essential that every food service operation adhere to the regulations and safety procedures at all times. In my view, this book is essential to ensure you are in total compliance.
As one who has conducted training I find this book deserves 5 stars for its complete coverage of the subject matter in an easy to digest all-in-one format. I highly recommend this book.

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This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program.

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Time Out Shortlist Florence Review

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(More customer reviews)
We usually rely on DK Eyewitness Guides, which are great on the sights, but not so good on food and lodging. I ordered this book to fill in those gaps, and it more than proved its worth. A great guide for finding out what's currently going on in a city.
Highly recommended.
BTW: We recently returned from Florence where we ate in a wonderful restaurant named "Ganzi" [Trattoria Osteria Da Que' Ganzi, Via Ghibellina 70/rosso, 50122 Florence, Italy 0039-055-2260010, two blocks from Santa Croce]. After eating there the first night, we returned every night we were in Florence and always had delicious meals served with great hospitality. Check it out on TripAdvisor.

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Best known as the center of Renaissance culture, Florence is also firmly planted in the 21st century - and looking forward to the future. Recent innovations include new building projects such as a high-speed train link designed by Sir Norman Foster, as well as Firenze Nova, a fascinating satellite town being built from scratch. Even the most traditional aspects of Italian life - food and drink - are getting a revamp here, with an explosion of destination wine bars and trendy restaurants. This illustrated guide, written by knowledgeable locals, also contains comprehensive coverage of the city's arts and culture scene as well as hundreds of independent reviews. These critics save visitors time, money, and headaches by identifying Florence’s best, worst, most fashionable, and most overrated.

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Pudlo Normandy & Brittany 2008-2009 Review

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(More customer reviews)Lots of information about restaurants and hotels. Should be a good resource in June. We'll be in Normandy for the 65th anniversary of the D-Day landings.

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This "Petit Pudlo” is a guide to the best hotels, restaurants, cafes, and food shops in more than 150 cities, towns, and villages in the beautiful French provinces of Normandy and Brittany.Normandy, the site of the D-Day landing beaches, museum, and memorials, probably has more significance to American visitors than any other part of France. A milestone event of great Franco-American importance, the dedication on June 6, 2007, of the Normandy Cemetery Visitor Center on the sixty-third anniversary of the landings, ensures its continued popularity. Also home to legendary Mont-Saint-Michel, the Bayeux Tapestry, and Giverny (the home of Claude Monet), Normandy is the third most popular destination in France for Americans after Paris and Versailles. Brittany, next door, offers 800 miles of grand rocky coastline, fishing villages, and prehistoric menhirs.Gilles Pudlowski’s guide profiles hundreds of hotels and restaurants serving the fish, shellfish, duck, and famous cheeses for which this region is known, as well as its most charming cafes and typically Breton creperies. In addition, specialty gourmet stores that offer the bounty of these gastronomic provinces are listed for each town.

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StyleCity Istanbul Review

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(More customer reviews)This guide, which is printed on heavy stock, showcases hotels, restaurants and shops in Istanbul, sorted by the city's districts, with photographs of each establishment.
Unfortunately, it is sorted by the city's districts, the names of which are somewhat confusing. It does, however, have maps with numbers pinpointing the locations of the establishments.
The photographs are of high quality, so that you get a good idea of what the establishments look like. While the paper is of high, but heavy, quality, the binding on my copy soon split from the book.
I only started using it towards the end of our visit, but wish I had used it sooner.

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This exciting series focuses on the vitality and uniqueness of the world's greatest cities. Each volume is superbly designed and produced, yet ingeniously practical, with lavish photography, easy-to-read maps, and informed and enjoyable texts. From offbeat cafés and cutting-edge restaurants to the most stylish stores, hotels, and neighborhoods, StyleCity uncovers all the special places where both locals and discerning travelers can find a vibrant urban experience. The guides are divided into two sections: "Style Traveler" identifies the most memorable places to sleep, eat, drink, shop, and relax; "Street Wise" divides the city into neighborhoods and provides convenient area maps.

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Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan & Feasibility Study: With Companion CD-ROM Review

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(More customer reviews)Often people who start a restaurant are creative people who are excellent at visualizing their ideas and sadly lacking in skills that help them realize the practical details, forgetting that without expertise in the practical details, their ideas will never get past their home kitchens. Opening a Restaurant is a detailed plan on how to organize your restaurant ideas into something that will a) help you sell your ideas to loan officers and other investors, and b) clarify your vision to help you avoid the pitfalls that drag down most new restaurants within their first year of opening.
What this book will do is teach you how to build a business plan--the document that any institutional lender or investor will want to see before deciding to plunk down money on your hip, new concept. The book is totally specific to the restaurant/food service industry, and weeds out what you need to know from other business-plan instruction manuals, listing many questions that it would be helpful for a new business-owner (or the owner of an existing business planning to make modifications or reassess existing strategies/trends). The book also details how to put together feasibility analysis (both for your restaurant as a whole and for specific project), a marketing plan, how to gather facts and make valid estimates from them, and how to make your plan look professional.
There are two drawbacks to this book. Despite the excellent advice that it gives, the structure can be very confusing at times. For example, throughout the book, Fuller tells you to come up with estimates and answers to questions, but doesn't tell you how to make the estimate or find out the answers to the questions until almost the end of the book. The other drawback is that the formatting and editing of the book leave something to be desired--the information you need could be located in any of several different places. If you have time to read the entire book before starting, this is an excellent book, but looking for a specific answer to a quick question may require more time than you'd like to use. On the up side, there's a good guide to online resources.
Overall, a great little book for clarifying your ideas about your restaurant and putting together a restaurant-specific business plan; I just wish it were organized a little better.

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Restaurants are one of the most frequently started small businesses, yet have one of the highest failure rates. Survivors need a powerful strategic advantage: a sound business plan and feasibility study prior to opening. A new study from The Ohio State University has found the restaurant industry failure rate between 1996 and 1999 to be between 57-61 percent over three years. DonÂ't be a statistic on the wrong side, plan now for success with this new book & CD-ROM package. A business plan precisely defines your business, identifies your goals, and serves as your firm's resume. The basic components include a current and pro forma balance sheet, an income statement, and a cash flow analysis. It helps you allocate resources properly, handle unforeseen complications, and make good business decisions. Because it provides specific and organized information about your company and how you will repay borrowed money, a good business plan is a crucial part of any loan application. Additionally, it informs personnel, suppliers, and others about your operations and goals. Despite the critical importance of a business plan, many entrepreneurs drag their feet when it comes to preparing a written document. They argue that their marketplace changes too fast for a business plan to be useful or that they just don't have enough time. But just as a builder won't begin construction without a blueprint, eager business owners shouldn't rush into new ventures without a business plan. The CD-ROM will cover the following subjects: Elements of a Business Plan, cover sheet , statement of purpose, the business, description of the restaurant, marketing, competition, operating procedures, personnel, business insurance, financial data, loan applications, capital equipment and supply list, balance sheet, breakeven analysis, pro-forma income projections (profit & loss statements), three-year summary, detail by month, first year, detail by quarters, second and third years, assumptions upon which projections were based, pro-forma cash flow, supporting documents for franchised businesses, a copy of franchise contract and all, supporting documents provided by the franchisor, copy of proposed lease or purchase agreement for building space, copy of licenses and other legal documents, copy of resumes of all principals, copies of letters of intent from suppliers, etc. A new study from The Ohio State University has found the restaurant industry failure rate between 1996 and 1999 to be between 57-61 percent over three years. Don't be a statistic on the wrong side, plan now for success with this new book and CD-ROM package.

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Everything Guide To Starting And Running A Restaurant: Secrets to a Successful Business (Everything: Business and Personal Finance) Review

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(More customer reviews)I bought this book at Barnes and Noble and must say that I liked the layout and that it is easy to read. It has a lot of information in it, although I would have liked to have more referrals to other sources of information as well. This book gives you a great bit of motivation to finally stop thinking about an own business but doing it. I would recommend it to everyone who hasn't yet decided if or if not. Other than that it is not meant to be your guideline to opening your own restaurant since it doesn't give you enough information.
Pros: Easy to read, gives motivation, examples to determine costs, tips and hints to help you out, very well structured.
Cons: Doesn't give enough information on each chapter, doesn't refer enough to other information sources.
It still has been nice to read this book and very interesting.

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Start Your own Restaurant and Five Other Food Businesses (Startup) Review

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(More customer reviews)I found this book to be very easy to read, very complete, I'd thik it covers all the areas you need before starting a food business. The advantage to analizing 5 kinds of food businnes is that you can combine the ideas so you can come up with your own. Very goos book.

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All the expertise you need to start your own lucrative food business

There are more than 900,000restaurants in the UnitedStates—100,000 of thosewere started in the last fiveyears. The second edition ofthe number-one-sellingStartup (more than 27,000sold) is fully updated to reflecttoday’s restaurant environment.It is the precise tool you need to start your own restaurant or food business.

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The Restaurant: From Concept to Operation Review

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(More customer reviews)For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually all essential aspects of the restaurant business. It is well organized and written in such a clear, simple language. In short, an extraordinary guide in many ways!

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Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

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TASCHEN's Paris Review

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(More customer reviews)Being from 3.5 hours outside of Paris I have been many many times and this book makes you relive your trips all over again. Even if you have never been there and don't intend on going this makes for a great coffee table book. It contains beautiful photos of hotels, restaurants and shops. It's also a great gift for someone who just moved or bought their own place. I recommend the author to anyone. Angelika Taschen has many great books. A+

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This book combines all of Angelika Taschen s recommendations for Paris hotels, shops, restaurants, cafes, and bars into one volume, ensuring visitors a wealth of ideas and a guarantee that their Parisian sojourn will never have a dull moment. From the ultra-hot Colette fashion concept store to Tom Ford s secret hideaway to Hemingway s favorite brasserie, all of the best insider tips are gathered together between these covers so that when you hop out from under yours, you ll have plenty of exciting things on your agenda.Highlights include:Decorative ceramics shop Astier de Villatte The ultra-modern Comme des Garçons perfume and candle boutique Ladurée, the best macaroons in the city Ma Bourgogne restaurant on the beautiful Place des Vosges Classic bistro Allard that has hardly changed in 70 years Left bank restaurant La Palette, a favorite of Picasso and Braque Brasserie Lipp, where Hemingway ate the eat herrings he wrote about in A Moveable Feast The ultra-luxurious Ritz hotel on elegant Place Vendôme The cozy and cute Hôtel Bourg Tibourg in the Marais Hôtel Verneuil in St. Germain-des-Prés opposite the former residence of Serge Gainsbourg The quintessentially French Hôtel Duc de Saint-Simon

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Fast Food, Fast Track: Immigrants, Big Business, And The American Dream Review

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(More customer reviews)Sociologist Jennifer Parker Talwar spent four years working in a Burger King as a part of her research on this book. She interviewed a wide range of immigrant fast-food workers in New York City's ethnic communities. The result is an interesting study in immigration, ethnicity, labor and community in New York City.
As a white American who has worked in fast food before, I was surprised to read about just how much is going on with fast food restaurants in a major metropolis, both in terms of the labor side and the business side. My experience was archtypal middle America - the kid working to make extra money. I think that this description still applies for the vast majority of the country, but the more I think about the faces behind the counter of many fast food restaurants in Washington, DC, Talwar is right - fast food is the entry for many immigrants into the mainstream American workforce. Accordingly, this book is a must-read for those who want to consider how immigrants are assimilated into modern America.
The main limitation is that it is a study of immigrant labor and fast food in New York City. The broad range of ethnic diversity and community experiences that were drawn upon for this book simply do not exist anywhere else in the United States. I cannot think of any other city that could readily provide the "United Nations" workforce of the Chinatwon McDonald's described in this book. Therefore, how applicable Talwar's work is to the country at large must be called into question. Also, do not be fooled by the cover into thinking that this book is anything like "Fast Food Nation." It is a specific (and appropriately narrow) sociological study, and lacks the range of that excellent book.

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Eating & Drinking in Paris: French Menu Reader and Restaurant Guide 4th edition (Open Road Travel Guides) Review

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(More customer reviews)76 of the 123 pages are menu translations, French to English, and the vice versa so you can ask for what you want or translate what they have; all this very helpful and in a light, compact easy to carry book that makes it worth taking. The "Ten Simple Rules of Dining in Paris" in the begining along with the introduction comments are very good, they will serve you well to help make eating in Paris less stress free. The 25 pages of eating place recommendations is of less use, considering how many there are in Paris this is a very small sample. Near the Sacre-Coeur their recommeded cafe turned out to be a shabby affair with curious looking characters hunched over their rundown tables, which sat directly accross from a more relaxed less rundown place that we felt more comfortable eating at, which had fine food. You have to decide for yourself.
The book is worth taking with you. Paris is thick with places to eat, making it easier to just duck in anywhere with this wonderful little guide to manners and translation. Don't rely too much on the recommendations as the only places to eat at. It would have been nice if they had included a few paragraphs about the different types of wine.

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Nothing can make a trip to Paris more enjoyable and rewarding than a great dining experience – but you have to know what to order! This handy guide helps readers navigate French menus while also steering people to great Parisian restaurants, bistros, cafes, wine shops, food markets and the like. The bulk of the book is the most comprehensive menu reader available, translating thousands of French words into English. There are also sections on restaurant etiquette, a pronunciation guide, English-to-French phrases and words, Parisian neighborhoods from a dining perspective, and descriptions of the many different kinds of food and eating establishments in Paris. Reviews: "...an opinionated little compendium...the right size for a traveler" – New York Times "Those fearless culinary travelers Michael Dillon and Andy Herbach have done it again. This time they have ventured deep into the culinary heart of France--Paris to be exact--in search of authentic French cuisine. They have left no bistro, brasserie, cafe, cheese shop, chocolate shop, creperie, deli, food market, pastry shop, restaurant, rotisserie, sweet shop, tea shop or wine bar untouched while doing the research for this irresistible little guide.” – Chicago Tribune "...a terrific primer for first time visitors...a pack-along must for the less-adventurous eater." - Houston Chronicle "Get an Eiffel, earful, mouthful." – Milwaukee Journal Sentinel

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Cost Control in the Hospitality Industry Review

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(More customer reviews)Dr. DeFranco is one of the most brilliant people I know in the hospitality industry. This is pretty deep stuff (a school text book). It helps a lot though once you are out in the real world.

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This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.

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The Restaurant Dream? Review

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(More customer reviews)Having been in the equipment side of the foodservice industry for over 25 years, I am aware of the pitfalls novice restaurateurs never anticipate. Lee Simon captures these and more in his down-to-earth, in-depth overview of restaurant development. The Restaurant Dream? should be required reading for anyone who dreams of owning his or her own restaurant -- the book serves as "boot camp" for early stage developers.

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Each and every year, countless numbers of individuals act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable.The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual's success story. But comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprise, frustration, risk, and satisfaction that simply cannot be conveyed in a textbook format.The Restaurant Dream? is based on a true account of one team's efforts to develop a restaurant concept from the ground up. All aspects of the development process, from initial ideation through design, construction, opening, and the first months of operations, are covered. It is written in the form of a story, which interweaves educational material with real-life events and the unexpected twists and turns that seemed to exist around almost every corner. From elation to deception and camaraderie to lawsuits, this book shows that the surreal components of opening a restaurant are not uncommon—they are just not frequently shared. The Restaurant Dream? shares strategies, logic, successes, and failures so that the aspiring restaurateur may learn from this effort and improve their own likelihood for success.

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Restaurant Financial Basics Review

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(More customer reviews)I used this book to teach financial management of restaurantes to pupils in a culinary school. It was very usefull and I highly recommend it, especially the chapter where you find the different forms of calculating the price of a dish.

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A complete, practical guide to managing restaurant business financesOne of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices.

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Best Places Northwest: The Best Restaurants, Lodgings, and a Complete Guide to the Region Review

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(More customer reviews)Now in its updated and expanded 13th edition, Best Places Northwest is quite simply a 'must' for any who plan on touring the Pacific Northwest: it doesn't hesitate to pick only the best of restaurants, lodgings and tour opportunities throughout Oregon, Washington and British Columbia, and provides descriptions which offer plenty of insight on why the 'best' rating is deserted. A starred rating system allows for picking the 'best of the best'.

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Written by local reviewers, Best Places guides let travelers in on the best a city or region has to offer. A listing in a Best Places guide is coveted. To receive one star is an honor. Four stars are extremely rare and guaranteed to be the créme de la créme. While other guides give travelers choices, Best Places distinguishes itself by providing readers with the absolute best choices and stands by its guides with a money-back guarantee. This new and updated edition of Best Places Northwest covers the Pacific Northwest from Whistler in British Columbia to Spokane to Oregon's Gold Beach and profiles the most exciting romantic getaways, weekend retreats, family vacations, and the best places to dine, stay, and play throughout the region. Conveniently organized by highways, Best Places Northwest also includes "Three-day Tours" and locater maps for every destination; entertaining essays on history and culture; and travel tips and information on special attractions.Whether a traveler is looking for a rustic retreat or romantic luxury, Best Places Northwest has something for every budget — and every place is independently researched and reviewed by local travel experts.

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