Overview

Are You Running a Restaurant-or Designing an Experience? Besides the quality of the food, the staff is the most critical area of a restaurant and one that requires the most attention. Poorly performing team members can hold back or even sink an eatery. This book combines my experience and observations to present my recipes for success and offer points to ponder for restaurateurs and managers in the industry. Additionally, seasoned restaurant owners and managers from various types of eateries have shared their expert opinions on several critical questions and scenarios. This book covers most areas of a restaurant but is focused on two key aspects: unique selling points or propositions, and the user's or guest's dining experience.

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