blog

date

December 21, 2024

blog

reading time

6 min

8 Restaurant Management Books to Transform Your Thinking and Leadership

The restaurant industry is a fast paced, constantly evolving, and high stakes environment that demands creativity, innovation, and perseverance, all while having a thorough understanding of both hospitality and business in order to succeed.

‍

Below are EIGHT books that can help ANYONE better understand the restaurant and hospitality industry.

‍

These include personal philosophies and teachings of legendary global restaurateurs, comprehensive guides on navigating the complexities of marketing, financing, and customer service within this field, and compiled expert articles that show proven research and ways of implementation.

‍

Together, these eight books challenge traditional ways of doing and thinking, encouraging readers to embrace hospitality as a transformative force.

‍

Restauranteurs are taught to approach restaurant management with precision and to see the industry as an ever-evolving blend of art and science that can take the world of dining to new heights.

‍

1. The 7 Habits of Highly Effective People: 30th Anniversary Edition

By Stephen R. Covey

‍

‍

This book is a New York Times bestseller with over 40 million copies sold world wide and is the #2 most influential business book of the 20th century. This timeless book has been inspiring millions of people who are chasing after their own dreams and can be helpful to anyone wanting to ameliorate oneself.

‍

The author presents seven key principles for personal and professional success with various examples and builds on practical advice that can be applied to any situation and anyone.

‍

Placing emphasis on character development, proactive behavior, goal-oriented thinking, and prioritization, readers are able to take apart each part of their identity and discover ways to improve upon their current goals and motivations.

‍

This 30th-anniversary edition adds several modern insights and reflections that apply to our more face paced, technology dependent society.

‍

Top Quote of the Book: “We began to realize that if we wanted to change the situation, we first had to change ourselves. And to change ourselves effectively, we first had to change our perceptions”

‍

2. Setting the Table: The Transforming Power of Hospitality in Business

By Danny Meyer

‍

‍

This book is a bestseller in business books from the renowned restaurateur, Danny Meyer. He is known for opening a variety of different dining spots such as Union Square Cafe, Gramercy Tavern, and Shake Shake, all requiring different skills and mindsets when aiming towards success.

‍

Meyer shares his philosophy of "enlightened hospitality," which prioritizes creating memorable guest experiences, something guests look for in a restaurant that is even more important than good food.

‍

The book blends personal anecdotes along with business lessons, exploring the importance of building relationships, fostering a strong company culture, and continually innovating in the dining and service industry.

‍

Whether you want to be a restaurant CEO, executive, or part of the daily service team, Meyer’s thorough and thought out philosophy will help you become more effective and productive in the world of hospitality.

‍

Top Quote of the Book: “In the end, what’s most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It’s that simple, and it’s that hard.”

‍

3. Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot

By Roger Fields

‍

This book provides a different perspective on the dining and hospitality industry, giving insight on how money and finances can enhance restaurant success.

‍

This practical guide offers financial and operational advice for aspiring restaurateurs by demystifying the process of creating business plans, understanding budgets, managing food costs, and navigating the challenges of the restaurant industry.

‍

Fields provide valuable insights and case studies, as well as personal and real life start up stories to help new entrepreneurs start and succeed.

‍

Top Quote of the Book: “When choosing upholstery, your primary concern should be maintenance. Always use commercial-grade upholstery that has been treated with stain-resistant chemicals to maximize its useful life.”

‍

4. The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice

Edited by Michael C. Sturman, Jack B. Corgel, and Rohit Verma

‍

Cover of "The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice" featuring a bold red background.

‍

This comprehensive book compiles insights from experts and faculty at the Cornell School of Hotel Administration, one of the leading hospitality schools globally.

‍

It covers a broad range of hospitality topics, from operations management to customer satisfaction and strategic planning, as well as providing thought provoking questions and answers to key questions when breaking into the industry and becoming a leader in one.

‍

This book is designed for both professionals and students, providing evidence-based strategies for excelling in the dynamic hospitality industry.

‍

Top Quote of the Book: “The Latin word servitium, meaning “act of serving,” demonstrates a creative and encompassing function with many nuances and subtleties. The result is attention to details, small and large.”

‍

5. The Complete Restaurant Management Guide / Edition 1

By Robert T. Gordon

‍

This book serves as a comprehensive manual for managing a restaurant effectively and efficiently with detailed descriptions from professional restaurateurs to help make day to day operations smooth and profitable..

‍

It includes practical advice on staffing, menu planning, marketing, financial management, and customer service.

‍

Top Quote of the Book: “Understanding the relationship between profit and developing a plan around profit is no less important than being able to distinguish fresh from frozen food.”

‍

6. Chefwise: Life Lessons from Leading Chefs Around the World

By Shari Bayer

‍

This inspirational book compiles insights and life lessons from world-renowned chefs including ones that hold Michelin stars.

‍

The accounts from these chef’s personal journey display their individual challenges and philosophies, offering valuable advice for aspiring culinary professionals, emphasizing on creativity, resilience, and the art of leadership in the kitchen.

‍

Top Quote of the Book: “Ultimately, the cook you become and the dishes you create are a personal expression of your life experiences.”

‍

7. The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

By Douglas Robert Brown

‍

‍

This handbook is a definitive guide for both new and experienced restaurant managers.

‍

Covering all aspects of running a successful food service business, detailed advice on restaurant operations, marketing, legal requirements, and financial management have been consolidated and shared with an easy to understand tone for anyone wanting to go into restaurant management or ownership.

‍

Top Quote of the Book: “There are three procedures for determining the value of a restaurant: market approach, cost approach, and income approach”

‍

8. The Art of the Restaurateur

By Nicholas Lander

‍

‍

This book is a collection of stories from successful restaurateurs worldwide, exploring their strategies, creativity, and the challenges they faced in building iconic establishments to stand out from the others.

‍

The author himself is a successful restauranteur in London and shares his personal journey and philosophies throughout while profiling 20 top restauranteurs around the world.

‍

Lander delves into the behind-the-scenes art of creating exceptional dining experiences, providing a mix of inspiration and practical insights for hospitality professionals.

‍

Top Quote of the Book: “The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways.”

‍