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Restaurant Success by the Numbers

Restaurant Success by the Numbers
A Money-Guy's Guide to Opening the Next Hot Spot

by Roger Fields

  • Publisher : Ten Speed Press
  • Release : 2011-02-02
  • Pages : 256
  • ISBN : 0307779181
  • Language : En, Es, Fr & De
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Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats: money-guy, restaurant owner, and restaurant consultant-Roger Fields shows how a restaurant can survive its first year, based on far more than luck, and keep diners coming back for many years to come. Featuring real-life restaurant start-up stories (including some of the author's own), this comprehensive how-to walks readers through the logistics of opening a restaurant: creating the concept, choosing a location, designing the menu, establishing ambiance, hiring staff, and, most important, turning a profit. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success. From the Trade Paperback edition.

Restaurant Success, by the Numbers

Restaurant Success, by the Numbers
A Money-guy's Guide to Opening the Next New Hot Spot

by Roger Fields

  • Publisher : Random House Digital, Inc.
  • Release : 2007
  • Pages : 244
  • ISBN : 9781580086639
  • Language : En, Es, Fr & De
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A practical guide for opening a restaurant, with tips on choosing a location, designing a menu, hiring staff, and making a profit.

Restaurant Success by the Numbers, Second Edition

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

by Roger Fields

  • Publisher : Ten Speed Press
  • Release : 2014-07-15
  • Pages : 288
  • ISBN : 1607745593
  • Language : En, Es, Fr & De
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This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

Running a Restaurant For Dummies

Running a Restaurant For Dummies
A Book

by Michael Garvey,Andrew G. Dismore,Heather Dismore

  • Publisher : John Wiley & Sons
  • Release : 2019-05-09
  • Pages : 400
  • ISBN : 1119605474
  • Language : En, Es, Fr & De
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Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.

The Restaurant Manager's Handbook

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

by Douglas Robert Brown

  • Publisher : Atlantic Publishing Company
  • Release : 2007
  • Pages : 1052
  • ISBN : 0910627975
  • Language : En, Es, Fr & De
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The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

Restaurant Owners Uncorked

Restaurant Owners Uncorked
Twenty Owners Share Their Recipes for Success

by Wil Brawley

  • Publisher : Createspace Independent Pub
  • Release : 2011
  • Pages : 322
  • ISBN : 9781456474829
  • Language : En, Es, Fr & De
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Discusses successful restaurant management through interviews with successful restaurant owners.

How to Open and Run a Successful Restaurant

How to Open and Run a Successful Restaurant
A Book

by Christopher Egerton-Thomas

  • Publisher : John Wiley & Sons
  • Release : 2005-10-10
  • Pages : 240
  • ISBN : 0471698741
  • Language : En, Es, Fr & De
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If you're thinking of opening a restaurant, you have a lot on your plate! Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right. The Third Edition of the celebrated soup-to-nuts classic is updated for today's competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers: Guidance on financing, taxes, insurance, health and safety, legal issues, and more Marketing research, including evaluating local competition to refine your concept Evaluating franchise opportunities-the pros and cons of going with an established concept Effective staff training-both initial and ongoing The "feel-good factor"-that intangible quality that keeps customers coming back for more All this proven, practical guidance is served up in Christopher Egerton-Thomas's flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.

Restaurant Man

Restaurant Man
A Book

by Joe Bastianich

  • Publisher : Penguin
  • Release : 2012-05-01
  • Pages : 288
  • ISBN : 1101583541
  • Language : En, Es, Fr & De
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“The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a new foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef par tners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies, businessmen, and aspiring restauranteurs alike will be hankering to read.

The Food and Beverage Magazine Guide to Restaurant Success

The Food and Beverage Magazine Guide to Restaurant Success
The Proven Process for Starting Any Restaurant Business From Scratch to Success

by Michael Politz

  • Publisher : John Wiley & Sons
  • Release : 2020-05-26
  • Pages : 208
  • ISBN : 1119668956
  • Language : En, Es, Fr & De
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PRAISE FOR THE FOOD & BEVERAGE MAGAZINE GUIDE TO RESTAURANT SUCCESS "This book is the go-to for anyone thinking of jumping in the exciting business of restaurants. I eat out 365 days a year and I know the places to eat! If you want to become one of them, read this book!" —JONATHAN CHEBAN, Foodgod "The Food & Beverage Magazine Guide to Restaurant Success is an essential and invaluable resource for any food entrepreneur dreaming of opening a restaurant, food truck, or cafe. This book is a must-read for any entrepreneur with a great recipe, concept, or dream. Politz wants to see you succeed in realizing your dreams and he backs up this wish with proven, direct, expert advice, a plan, and a true guide to make your dreams come true. I wish I had this book when I started my first food business. This book will empower food business dreamers to dream even bigger, and to see the path to success." —JENNIFER ENGLISH, James Beard Award Winner, and Journalist "While Michael was selling greeting and holiday cards at 8 years old, I was a paperboy which gave me my intro to entrepreneurism. If you are willing to take each experience as an opportunity to learn with an outlook to the future and to have a fearless attitude, this book will help guide you and provide insight into what's ahead for you coming from an industry expert." —CHEF DAVID BURKE "Politz has written a must-read guide for ANYONE considering opening a restaurant. Read and learn from one of the best. All the unknown is answered right here. Success is learning from your failures and Politz is candid about his. This book tells all!" —JULIE ROSSLER-THOMPSON, Owner, Celebrity Delly "Thank you for writing this book Michael. For years I've had friends asking me about opening or investing in a restaurant. Here's an actual path to follow to help someone on that journey." —SHEP GORDON, Creator of the celebrity chef, which revolutionized the food industry and turned the culinary arts into the multi-billion dollar industry it is today

Back of the House

Back of the House
The Secret Life of a Restaurant

by Scott Haas

  • Publisher : Penguin
  • Release : 2013-02-05
  • Pages : 320
  • ISBN : 1101619279
  • Language : En, Es, Fr & De
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.

The Little Brown Book of Restaurant Success

The Little Brown Book of Restaurant Success
A Book

by Bob Brown

  • Publisher : Unknown Publisher
  • Release : 2003-07-01
  • Pages : 329
  • ISBN : 9780974156408
  • Language : En, Es, Fr & De
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The best selling definitive book or restaurant server sales and service techniques with easy to read style. Great source of tool, tips and techniques to increase sales, improve morale and guest satisfaction for both managers and servers alike.

Restaurant Planning, Design, and Construction

Restaurant Planning, Design, and Construction
A Survival Manual for Owners, Operators, and Developers

by Jeff B. Katz

  • Publisher : John Wiley & Sons Incorporated
  • Release : 1997-01-06
  • Pages : 247
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Resource added for the Business Management program 101023.

Bar & Restaurant Success

Bar & Restaurant Success
A Book

by Nick Fosberg

  • Publisher : Createspace Independent Publishing Platform
  • Release : 2017-05-16
  • Pages : 172
  • ISBN : 9781546618577
  • Language : En, Es, Fr & De
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If you''re a bar or restaurant owner, who''s looking to attract new customers and turn them into loyal customers, Bar Restaurant Success is going to give you a step by step road map to follow to make that happen. Here''s what 2 industry experts had to say. "This should be a book that every owner or operator owns and devours. In my 20 plus years in the hospitality industry, I have yet to read anything like this. I got value on just about every page and couldn''t stop reading!" James Henderson, Former Director of Operations TGI Fridays & Former Vice President of Human Resources for Rafferty''s Restaurants "From Nick''s personal experience, his insight into the industry, not only provides today''s operators with an informative analysis on the ever changing consumer loyalty relationship, but has also developed a proven solution in navigating and fusing the old world traditions of the hospitality industry with today''s ever changing technology driven consumer. Bar Restaurant Success is a must read for any operator looking to stay ahead of the curve in securing and building customer loyalty for long term success." James Moreland, a New York based bar lifestyle, trade & industry expert Who Is The Book For? Any bar or restaurant owner who: *Wants an easier, faster, less riskier way to increase sales and attract new customer without risking advertising dollars. *Wants multiple ways to leverage their time and systematize their business so they can spend more time with family and friends. *Wants a simple step-by-step guide to hand to their managers to help increase sales and get new customers in the door. *Wants any advantage they can get over their competition. Any manager, server, or bartender who: *Has a passion for marketing and promotions and wants to take their income to the next level by helping their owners build their business with proven, time tested marketing strategies. *Eventually sees themselves opening up their own bar or restaurant in the near future and wants a proven formula for building and scaling the business in a way where their brand stands out from the competition. Here Are A Few Secrets That You''ll Discover... *The number one reason owners see zero results from social media marketing and the one simple tweak to fix it. *How to ONLY advertise to people in your area who are BUYING beer, wine, liquor, and meals at other bars and restaurants on their credit cards - can you think of the ROI you''d get targeting ONLY these types of people with offers to your business. *How Lena added 20 daily loyal customers to her business in just 60 days using one marketing strategy that cost very little to use. (Every bar and restaurant owner should be using this one strategy, but most are unaware of what it is) *How a high end steakhouse in Houston, TX made almost $60,000 in sales and got over 2,000 brand new customers in the door with one promotion using Facebook and e-mail. *The little known secret a restaurant owner in a town of 14,000 in Minnesota used to generate nearly $30,000 in sales from only using his e-mail list (If this works for small town restaurant owners, it will work for anyone). *The one key element that determines if your marketing campaign is going to be a success or failure. *The best offers to make to get new customers in your doors & the worst offers to make (Based on 6 years of testing different offers. This is your shortcut to eliminating trial and error). *The 5 key ingredients you need in every ad to get the highest ROI on your marketing dollars - If you leave one of these out, you''re marketing efforts can be a total loss. *The $85 marketing campaign that can easily bring you well over $1,000 in sales if your ticket average is at least $15.

How to Start, Run & Grow a Successful Restaurant Business

How to Start, Run & Grow a Successful Restaurant Business
A Lean Startup Guide

by Tim Hoffman

  • Publisher : Createspace Independent Publishing Platform
  • Release : 2017-09-29
  • Pages : 270
  • ISBN : 9781977806161
  • Language : En, Es, Fr & De
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How to Start, Run & Grow a Successful Restaurant Business A Lean Startup Guide Let's start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today's pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream. According to Restaraut.org, the industry stands as follows: $799 billion: Restaurant industry sales. 1 million+: Restaurant locations in the United States. 14.7 million: Restaurant industry employees. 1.6 million: New restaurant jobs created by the year 2027. 10%: Restaurant workforce as part of the overall U.S. workforce. 9 in 10: Restaurant managers who started at entry level. 8 in 10: Restaurant owners who started their industry careers in entry-level positions. 9 in 10: Restaurants with fewer than 50 employees. 7 in 10: Restaurants that are single-unit operations. In this book, you will realize why your concept and theme are critical. Factors to include in a business plan. How to start your restaurant, how to grow and how to be successful. It is a detail guide that will guide you through the process. After Reading You Will Know: How To Develop A Concept That Will Fly The WHAT and WHY factors 5 Types Of Restaurants And Their Variations Popular QSR Franchises And Their Costs How And Where To Find A Restaurant To Buy Or Lease What Legal Structure You Will Need For Your Business How To Comply With Uncle Sam Costs To Open A Restaurant Writing The Right Business Plan How To Get A Bank To Finance Your Restaurant How To Find And Hire The Right Staffing Restaurant Menu Development POS System, Accounting And Bookkeeping Marketing Development Grand Opening Steps The Keys To Success Few Important Statistics You Should Know About Appendix - A Full Restaurant Business Plan Is Included Appendix -B A Sample Personal Financial Statement Is Included This is about time you make your longtime dream of opening your own restaurant a reality. It's not as hard as you think. Remember opportunities are being taken by someone every day, waiting another day means you are passing up another opportunity. Good Luck!

So You Want to Own a Subway Franchise? a Decade in the Restaurant Business

So You Want to Own a Subway Franchise? a Decade in the Restaurant Business
A Book

by Dylan Randall,Shayne Randall

  • Publisher : Strategic Book Publishing
  • Release : 2011-01
  • Pages : 178
  • ISBN : 1609764277
  • Language : En, Es, Fr & De
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For anyone considering buying a franchise or becoming an entrepreneur, this is the book you need to read. So You Want to Own a Subway Franchise? - or any other sort of franchise - is a book that describes acquiring, developing, and selling three different Subway franchises over a decade. Dylan and Shayne Randall have been there. Read their story describing the pros and cons of franchise life, while alerting readers to the dangers and the pitfalls. The authors describe the daily operations of a Subway restaurant between the years 1999 to 2009. They also offer humorous anecdotes involving both customers and employees, which capture the environment of a Subway franchise. The book details the relationship between franchisees and the corporate structure, and its also useful as a handbook for the financial genesis of any franchise. Watch out So You Want to Own a Subway Franchise? is a cautionary tale for prospective franchisees.

May We Suggest

May We Suggest
Restaurant Menus and the Art of Persuasion

by Alison Pearlman

  • Publisher : Agate Publishing
  • Release : 2018-10-16
  • Pages : 329
  • ISBN : 1572848227
  • Language : En, Es, Fr & De
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We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In this fascinating new book, art historian and gastronome Alison Pearlman takes a critical look at the design of physical restaurant menus—their content, size, scope, material, and more—to explore how they influence (or not) our dining experiences and choices. After years of collecting menus and studying their cultural significance through the lens of art history, Pearlman realized they were also profoundly important sales tools, affecting everything from a restaurant’s operations and profits to a diner’s expectations and behavior. There was just one problem: she wasn’t exactly convinced that any menu had ever swayed her own choices. So she set off on a mission to understand if, how, and when menus work in appealing to us diners, visiting and meticulously documenting more than 60 restaurants of all stripes in the greater Los Angeles area. In May We Suggest, Pearlman applies her background in art to her love of cuisine by combining her own dining experiences with research from a broad range of disciplines, from experience design to behavioral economics. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around: the humble menu.

Setting the Table

Setting the Table
The Transforming Power of Hospitality in Business

by Danny Meyer

  • Publisher : Harper Collins
  • Release : 2009-10-13
  • Pages : 336
  • ISBN : 0061868248
  • Language : En, Es, Fr & De
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In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts—for and to—express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.

Chef Roy Choi and the Street Food Remix

Chef Roy Choi and the Street Food Remix
A Book

by Jacqueline Briggs Martin,June Jo Lee

  • Publisher : Lerner Publishing Group
  • Release : 2018-08-01
  • Pages : 32
  • ISBN : 1430131691
  • Language : En, Es, Fr & De
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Describes the L.A. street cook's life, including working in his family's restaurant as a child, figuring out what he wanted to do with his life, and his success with his food truck and restaurant.

Restaurant Marketing Strategies

Restaurant Marketing Strategies
Dramatically Improve Your Restaurant Profits While Spending Less Money

by Jose Luis Riesco

  • Publisher : Unknown Publisher
  • Release : 2009
  • Pages : 357
  • ISBN : 9780981935119
  • Language : En, Es, Fr & De
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Riesco describes the most effective methods for getting more people into restaurants. He discusses how to keep customers happy, what types of advertising work, and how to optimize prices to get the needed profit while keeping customers satisfied.

The Most Spectacular Restaurant in the World

The Most Spectacular Restaurant in the World
The Twin Towers, Windows on the World, and the Rebirth of New York

by Tom Roston

  • Publisher : Abrams
  • Release : 2019-09-10
  • Pages : 352
  • ISBN : 1683356934
  • Language : En, Es, Fr & De
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The remarkable story of a restaurant on top of the world—built by a legend, destroyed in tragedy—and an era in New York City it helped to frame In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests, as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed.