Get Free Ebook Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success, by Wil Brawley
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Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success, by Wil Brawley
Get Free Ebook Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success, by Wil Brawley
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From the Author
I'm with a company called Schedulefly, and restaurants are our customers. When one of my business partners and I decided that we'd like to open a restaurant one day and began outlining a concept, we realized that as cool as that sounded, we didn't know what it takes to be successful in such a tough industry. We decided to start interviewing restaurant owners to find out how they do it. The interviews were so full of great advice and wisdom, we knew we needed to find a way to share them. This book is a collection of those interviews - the stories of twenty restaurant owners from all over the U.S., and one from Canada. They all tell how they got started, what's worked for them, what hasn't worked, and the pearls of wisdom they've learned along the way. They're all very open, honest and candid about what the restaurant business is like - both the pros and the cons. I hope you'll find Restaurant Owners Uncorked to be easy to read and entertaining, and that you'll learn what it takes to succeed in a fun but tough industry. Enjoy your read,Wil
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From the Back Cover
One tip from each owner...Go Where the Universities Are Focus On What's Happening Inside Your Four Walls A Good CPA Is as Important as Good Food Pay Managers On Profits Edgy Marketing Gets Free PR Know Your Community Intimately Compete For Talent, Not Customers You Can Dominate In Small Towns Have a Hook Serve from the Heart Give Incredible Benefits Check Your Ego at the Door Feed Customers Like They're Friends Be Transparent with Your Staff Focus On Volume Over Margins Keep Your Fundamentals Simple Never Cut Corners Evolve or Die Hire Integrity Over Experience Hire Sales People for Every Position
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Product details
Paperback: 322 pages
Publisher: CreateSpace Independent Publishing Platform (February 28, 2011)
Language: English
ISBN-10: 1456474820
ISBN-13: 978-1456474829
Product Dimensions:
6 x 0.7 x 9 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
60 customer reviews
Amazon Best Sellers Rank:
#202,563 in Books (See Top 100 in Books)
As someone who's been in the industry for a bit but just about to open their first spot, this book is absolutely amazing. It's not something written by some consultant who was indispensable to the growth of Applebee's or a professor who's done a study of 300 restaurants but hasn't opened one himself.This book talks to a wide variety of owners, in a wide variety of market-types, and comes away with so many great things to keep in mind as you delve in to the world of restaurant-opening and operating. You get candid conversations with owners about how they succeeded and what exactly they screwed up (and you can avoid it yourself).The book is done in interview form so it's not an author's interpretation of what they thought was the owner's most important information. To the contrary, the weakest part of the book is when the author does a few short "key points" at the end of each interview to give you the takeaways. Take those or leave 'em, you'll probably get something different than he did.If you have a restaurant book library, this needs to be in it. If you only read 3 books before you open a restaurant (please read at least 3), then this needs to be one of those 3.
Fantastic, easy to read insight into the world of restaurants and the hospitality industry. Indeed it is a great guide or lesson in how to manage growth and change in an area that was foreign to many of the people interviewed until they entered the industry. The underlying theme of running a business, as distinct from cooking or serving customers is constant. It may be your passion but it is first and foremost a business. The treatment of fellow workers is a major skill. Incentives, fairness and consideration of staff as people with lives and needs is paramount. I've seen the outcomes of the opposite approach and was inspired by these employers. Training and advancement are other important facets of having staff. I'm sure it's all harder than it appears in this boo but it is certainly a great starting point. I'm not even in this industry but the skills would apply to anything, including life. Top book; ten out of ten!
A good book from a variety of restauranteurs. I have ambitions of opening my own restaurant, and found inspiration and good practical advice in this book. I would definitely recommend it to anyone wanting to learn more about the restaurant industry.I was initially put-off because once I started reading it, it was clear that the book is written by a co-owner of a restaurant scheduling software company, and all the restauranteurs interviewed were clients of his. BUT, I found that this did not skew the interviews in any way, and it did not seem like it was one big promotional piece for this company. I appreciate the transparency and am glad these connections did not ruin what became a great collection of interviews.
Recommended!I really enjoy interview style books and this was no exception. I would have given it five stars but I didn't feel like the author dug deep enough. Many of the interview questions were the same with all the interviewees. A message for Wil: I think you should do another book but be more specific in your target goal. For example, Restaurant Owners Uncorked: Twenty Owners Discuss Their First Three Months (or two months before they opened...or three biggest mistakes/successes...or blah, blah, blah). Think of what someone could learn from specific segments of the business. You could create a whole "From the Trenches" series. Just saying....
I followed the creation of this book through the weekly posting of excerpts that the Schedule-fly website Blog provided. As a small business owner NOT in the food industry I was initially surprised by the common sense approach and situational similarities my business experience shared with these folks being interviewed. I have a couple of friends that have started coffee shop and cupcake stores recently so I was excited to share this read and great insight with them. The pressure of location to hiring the right people to getting new folks through the door and then making sure they come back because they feel you have set yourself apart from the other choices that consumer has are difficult... To see these owners with such different backgrounds and approaches answer the important start-up questions unscripted reassured me in some areas and told me where we need to improve in others. Definitely recommend this book for all small business owners who like to think outside the box..
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