The Restaurant Manager’s Handbook is a comprehensive guide to operating a successful eatery written by renowned industry expert Douglas Robert Brown. In the guide, Brown offers a variety of tools and advice to help new and experienced restaurant owners streamline their businesses and create a thriving restaurant.
At the beginning of the book, Brown dives into the basics of restaurant management. He lays out the responsibilities of a successful manager, discussing essential tasks such as setting up and following systems, recruiting and retaining reliable staff, and understanding local regulations and laws. Brown also offers tips for developing effective communication between employees and customers. With this knowledge firmly in place, Brown then moves onto topics such as marketing, accounting, cost controls and budgeting.
After establishing a basic understanding of how a restaurant should be managed, Brown addresses the various elements of the dining experience. He shows readers how to create a unique dining experience by paying attention to guest service, food presentation, and ambiance. He discusses the nuances of customer service, explaining how courteous and attentive staff can help create an enjoyable experience. At the same time, he also touches on the importance of food safety and sanitation, offering clear advice on how to maintain high standards of cleanliness in the kitchen.
Finally, the book concludes with a discussion of the factors that can make or break a restaurant. Brown provides in-depth guidance on managing employees, controlling costs, handling food inventory, developing new menus, and more. With this information in hand, readers should have the tools they need to build and maintain a successful franchise.
The Restaurant Manager’s Handbook promises to be an invaluable resource for restaurant owners and operators. Brown distills decades of experience into a concise yet comprehensive guide that is sure to be a valuable asset to any restaurateur. By following Brown’s advice and insights, readers can get the most out of their business and ensure that their restaurant runs like a well-oiled machine.
