[PDF] The Next Frontier Of Restaurant Management eBook

Author : Alex M. Susskind
Publisher : Cornell University Press
Page : 254 pages
File Size : 48,23 MB
Release : 2019-06-15
Category : Business & Economics
ISBN : 1501736523

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The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

Author : Carl Orsbourn
Publisher :
Page : 264 pages
File Size : 11,81 MB
Release : 2021-10-12
Category :
ISBN : 9781645439486

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The omnichannel disruption that upended retail has finally come to the restaurant industry. Restaurateurs must shift how they think, behave, and invest to survive and thrive. Today's consumers are well-conditioned in their expectations: they want the same tech-savvy, on-demand, and frictionless interactions with restaurants that they get in every other vertical. If you think your 1,000-unit restaurant chain is too big to fail, remember that 1,000-unit Sears closed nearly all of its stores after it filed for bankruptcy in February 2019. If you think your local family independent restaurant is too beloved to fail, remember the Amazon effect changed the face of main street and traditional retailing. Delivering the Digital Restaurant explores the massive disruption facing American restaurants through first-hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food. Combining sociological observations, rich industry data, and insider knowledge, Delivering paints a picture of how food is evolving and how you as a leader, owner, or operator can successfully innovate and meet the new consumer demands to capitalize on the opportunities ahead. Those who understand this digital disruption will be better positioned to embrace the innovation that consumers are demanding. Those who resist will surely be left behind.

Author : Robert T. Gordon
Publisher : Routledge
Page : 341 pages
File Size : 41,46 MB
Release : 2016-04-08
Category : Business & Economics
ISBN : 1134898681

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Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.

Author : Daniel Vega
Publisher :
Page : pages
File Size : 37,59 MB
Release : 2016
Category :
ISBN :

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Restaurant managers are responsible for the daily operation, coordination of staff, and profitability in the one million plus restaurants in the United States. However, the restaurant industry has a high management turnover rate and the identification of any process that may help restaurant owners identify, hire, and retain qualified managers is vital to the success of any operation, and the industry as a whole. Clearly identifying competencies that are needed for a manager to be successful might help in lowering the turnover rate and ensure that operations are successful. Not only will the identification of competencies benefit operators, it will also provide information for faculty in hospitality programs to build and adapt curriculum to meet the demands of industry. Few studies have focused on restaurant manager competencies and most are over 20 years old, and no studies have explored future competencies. Thus, the purpose of this study is to determine present and future restaurant management competencies. Specific questions include: 1. Which competencies are necessary for entry-level restaurant managers? 2. How will entry-level management competencies change in the next 10 years? 3. What is the magnitude of change between current and future restaurant manager competencies? The sample for this study included 123 restaurant managers in the United States, and yielded a 21.9% response rate. Most of the highest ranked competencies are soft skills. Managers ranked leadership skills as the most important competency, while education was ranked lowest. Interestingly, when exploring individual competencies, results of present compared to future competencies showed a slight decrease in mean score. Paired Samples T-tests were used to explore differences between present and future competencies and between the different domains. Few significant differences were found, though education was the only competency with a significantly higher future mean. Managerial implications, limitations, and directions for future studies are discussed.

Author : Vedad Pitnjakovic
Publisher : Independently Published
Page : 0 pages
File Size : 24,27 MB
Release : 2024-07-24
Category : Business & Economics
ISBN :

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In 'Incentivizing Excellence, ' restaurateurs and industry professionals discover the transformative power of strategic bonus programs in driving success and fostering a culture of excellence within their establishments. This comprehensive guide navigates the intricate landscape of management bonuses, delving into the strategic considerations, clear metrics, and time frames crucial for sustaining motivation and performance. From aligning incentives with organizational goals to cultivating accountability and recognition, this book offers practical insights and actionable strategies for designing and implementing effective bonus programs. Through real-world case studies and expert analysis, readers gain a deeper understanding of how bonuses can serve as catalysts for individual and collective achievement, propelling restaurants towards sustained success. Whether you're a seasoned restaurateur seeking to revitalize your management practices or an aspiring industry professional looking to understand the nuances of incentivizing excellence, 'Incentivizing Excellence' provides the tools, insights, and inspiration needed to unlock the full potential of your management team and elevate your restaurant to new heights of success.

Author : Peter Caldon
Publisher : iUniverse
Page : 94 pages
File Size : 31,96 MB
Release : 2017-12-11
Category : Business & Economics
ISBN : 153202715X

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Restaurant failure rates have remained steady; they are in the 30 percent range in the early stages of business and slightly higher in the later years. In A Balanced Approach to Restaurant Management, author Peter Caldon shares his experience and knowledge in food service to help restaurant owners and managers improve their business sustainability in the long term. Whether you plan to run a food cart, a lemonade stand, or a full-service restaurant, Caldon offers a wide range of advice. He teaches those in the food-service industry to do the following: Think before you act, and reflect instead of react. Assess the effectiveness of a food-service system. Implement a service blueprint to improve your businesss service-delivery processes and increase profits. Understand key concepts, such as communicating instead of complaining, when it comes to employee behavior. Provide continuous training to change behavior that isnt working. Analyzed from the four perspectives of customer impressions, internal solutions, financial outlook, learning and innovation, A Balanced Approach to Restaurant Management provides a new way to look at performance measurements in all aspects of the customer experience. It enables restaurants to set standards that cover their entire footprint.

Author : John Self
Publisher :
Page : 224 pages
File Size : 45,25 MB
Release : 2021-01-19
Category :
ISBN : 9781736421925

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Why not learn from the mistakes of others? This book is for the thousands of new restaurant managers beginning their careers who will make the same mistakes that thousands of other managers made, just like I did when I started. The bad news is that these mistakes will predictably happen; the good news is that they don't have to happen. This is a career, self-improvement book that will accelerate the learning curve of new managers and prevent bad decisions and questionable career moves that can derail or delay promising careers. This is written in a practical, down to earth writing style to help new restaurant managers begin their career journeys.

Author : Hyung-il Jung
Publisher : CRC Press
Page : 306 pages
File Size : 25,90 MB
Release : 2018-09-03
Category : Business & Economics
ISBN : 1351376675

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This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities. This book is unique because it provides an understandable framework that breaks it down into three clear steps of applying techniques of accounting and finance to evaluate a restaurant business: It introduces how to consolidate major activities of a restaurant business into useful accounting information. It explains how accounting information is analyzed and then used to forecast the future. And it introduces the methods of projecting the future and determining the current value of a restaurant business. Using this approach, readers can develop useful knowledge on how to relate accounting and finance to a real-life restaurant business. Using an imaginary restaurant business (based on a real restaurant) as an example to demonstrate a series of relevant business activities, the book walks the reader through provides the restaurant accounting activities and shows how they provide meaningful information, giving the reader a bird’s eye view.