December 7, 2023

Toast to Success: Essential Reads for Food & Hospitality Entrepreneurs in the New Year

Brent Herrig Photography
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Navigating Success: The Business of Food and Hospitality

Step into the dynamic world of food and hospitality business with our handpicked selection of insightful books. Whether you’re an aspiring restaurateur, a seasoned hotel manager, or simply fascinated by the intricacies of the hospitality industry, these reads offer valuable lessons in leadership, management, and innovation. Discover the secrets to success and the challenges of running a food and hospitality business through the experiences and wisdom of industry leaders.

Insights into Restaurant Management and Operations

This section delves into the nuts and bolts of running a successful restaurant. From financial management to customer service excellence, these books provide practical advice and real-world examples to help you navigate the complexities of the restaurant business.

“Setting The Table” by Danny Meyer

Danny Meyer’s “Setting The Table” is a seminal work on the power of hospitality in the restaurant industry. Meyer shares his philosophy of ‘enlightened hospitality’ which emphasizes the importance of putting people first, both guests and employees.

“Restaurant Success By The Numbers” by Roger Fields

Roger Fields’ book is a practical guide for anyone dreaming of opening their own restaurant. It covers essential topics like budgeting, pricing, and managing daily operations, making it an invaluable resource for aspiring restaurateurs.

“The Go-Giver: A Little Story About a Powerful Business Idea” by Bob Burg and John David Mann

“The Go-Giver” tells the story of an ambitious young man named Joe who yearns for success. Joe is introduced to a series of ‘go-givers,’ a group of successful individuals who share the secret of their success: the power of giving. The book revolves around the ‘Five Laws of Stratospheric Success,’ which demonstrate how a shift from getting to giving (putting others’ interests first and consistently adding value to their lives) ultimately leads to unexpected returns. This parable is not just a business book but a life philosophy, emphasizing the idea that true success is achieved by focusing on giving rather than receiving. It’s an insightful read for anyone in business, especially those in the service industry like restaurants and bars, as it highlights the importance of value creation, relationships, and the impact of our approach to both personal and professional interactions.

“The Restaurant Manager’s Handbook” by Douglas Robert Brown

Douglas Robert Brown’s comprehensive guide covers all aspects of managing a successful restaurant. From kitchen operations to staff training, this handbook is a must-read for restaurant managers seeking to improve their skills and business acumen.

Hospitality Beyond Boundaries

Explore the broader aspects of the hospitality industry in this section, which looks at innovative approaches to service, management, and customer experience. These books offer insights into creating memorable experiences and expanding the horizons of traditional hospitality.

“Unreasonable Hospitality” by Will Guidara

In “Unreasonable Hospitality,” Will Guidara discusses the art of creating extraordinary experiences in the hospitality industry. His approach challenges conventional wisdom and encourages readers to go above and beyond in their service.

“Contagious: How to Build Word of Mouth in the Digital Age” by Jonah Berger

In “Contagious,” marketing professor Jonah Berger explores the science behind why certain things – including products, ideas, and behaviors – become popular and how they achieve viral status. Berger delves into the psychology of sharing, breaking down the key factors that make content or ideas contagious. He presents six basic principles that drive all sorts of things to become widely known: Social Currency, Triggers, Emotion, Public, Practical Value, and Stories. This book is an invaluable resource for business owners, marketers, and anyone interested in understanding how to make their product or idea catch on in the digital age. It’s particularly relevant for restaurant and bar managers looking to leverage word-of-mouth and social media to enhance their visibility and customer engagement.

Conclusion:

The books in this collection are more than just guides; they are sources of inspiration and wisdom for anyone passionate about the food and hospitality industry. They offer a roadmap to success, blending practical advice with innovative ideas. As you turn each page, let these stories fuel your ambition and guide your journey in the ever-evolving world of food and hospitality.

“Setting The Table” by Danny Meyer
USA Link – https://amzn.to/3sPrFuS
UK Link – https://amzn.to/3QLsPjh

Cover of 'Setting the Table' by Danny Meyer, a New York Times bestseller on the power of hospitality in business, featuring a salt shaker.


“Restaurant Success By The Numbers” by Roger Fields
USA Link – https://amzn.to/47kbc10
UK Link – https://amzn.to/3SN1wYc

 

Book cover of 'Restaurant Success by the Numbers, Second Edition' by Roger Fields, featuring a coffee cup and salt and pepper shakers.

“The Go-Giver: A Little Story About a Powerful Business Idea” by Bob Burg and John David Mann
USA Link –https://amzn.to/3G5h4z6
UK Link – https://amzn.to/3upqR0t

Book cover of 'The Go-Giver' by Bob Burg and John David Mann, depicting a gold figure running with a large coin, symbolizing the book's message on generosity in business.
“The Restaurant Manager’s Handbook” by Douglas Robert Brown
USA Link – https://amzn.to/3sHz7Z8
UK Link – https://amzn.to/3R6vsNZ

Cover of 'The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation' by Douglas Robert Brown, featuring maroon and gold design.

“Unreasonable Hospitality” by Will Guidara
USA Link –https://amzn.to/46l5g6y

UK Link –https://amzn.to/170036

Cover of 'Unreasonable Hospitality' by Will Guidara, featuring bold typography on a bright yellow background with a National Bestseller badge.

“Front of the House” by Jeff Benjamin
USA Link – https://amzn.to/3G4eBoA
UK Link – https://amzn.to/3sEUk5R

Cover of 'Front of the House: Restaurant Manners, Behaviors & Secrets' by Jeff Benjamin, depicting a waiter by a dining curtain.

“Contagious: How to Build Word of Mouth in the Digital Age” by Jonah Berger
USA Link – https://amzn.to/3SIhkM1
UK Link – https://amzn.to/46nJuiH

"Cover of 'Contagious: Why Things Catch On' by Jonah Berger, featuring a dandelion in a lightbulb with seeds dispersing, symbolizing viral ideas.

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