Restaurants

Running a Restaurant for Dummies
$21.99
This book is very easy to read. It really does give you the full scope of what one is getting themselves into. I highly recommend this to anyone with dreams of owning a restaurant.

Going to a Restaurant (First Time)
$6.49
Answers kids' common questions about going to a restaurant, including: What is a restaurant? What kinds of restaurants are there? Where will you go? Who works in a restaurant? What is on the table? What do you do in a restaurant? How do you get your food?

Restaurant Financial Basics
$35.00
I have read a few titles in regard to restauarnt management and start up to fine tune my restaurant management know how to better my odds at this cut throat industry. After going thorugh this book, it gave some really good insight, and more importantly knowing the numbers really helped provide substance for the strategy and management mantra from other reading. This is more like a textbook, so it is not for everyone, but for what the authors set out to achieve - Restaurant Finacial Basic it is pretty spot on.
To improve, I will suggest some simple but intersting case study to supplement, this will really engage the reader and tied up the teaching in the book nicely.

The Restaurant Dream?
$21.95
I am not much of a reader but I can honestly say that this book was incredibly difficult to put down. If you're like me, and you've had a life-long dream of opening a restaurant...take a look. We've all heard that the restaurant biz is "a lot of work" and "not as glamorous as you think." But we're different, right? Our concept is too good to be unsuccessful, right? Not so fast! At least not without a good understanding of what it really takes. Sure, a good concept, good food, and good location are crucial. But what about the not-so-glamorous details, like dealing with contractors and landlords, kitchen layout, food inspection, etc..? The list goes on and on and what Mr. Simon brilliantly does is give you a very honest and detailed description of the trials and tribulations of such a venture. He takes you through his emotions and tasks from concept through development of a restaurant venture he and his team took on and does it in a way that is easy for anyone to comprehend. Mr. Simon doesn't encourage you nor does he discourage you from your dream. He merely educates you on what is essential to know before beginning the pursuit. This is certainly a MUST-READ for any entrepreneur or aspiring restaurateur.