Which books should you read if you plan on opening a Restaurant?
Opening a restaurant can be an exciting yet challenging venture…!
While there are many factors to consider, one key element that can make or break the success of your business is knowledge.
Fortunately, there are plenty of resources available to help you navigate the ins and outs of the restaurant industry, and one of the best places to start is with books.
Whether you’re a seasoned chef or an aspiring entrepreneur, there are several books that can provide valuable insights into the world of restaurant management.
From practical guides on finance and operations to personal memoirs from successful restaurateurs, these books offer a wealth of information and inspiration for anyone looking to open their own restaurant.
List of Top 10 Best Books On Starting A Restaurant
I have made a list of the Top 10 Best books on starting a restaurant that are surely worth your time. Keep reading..!
1. Restaurant Success by the Numbers (2014)
In “Restaurant Success by the Numbers,” Roger Fields provides a comprehensive guide to navigating the financial aspects of running a restaurant.
Drawing on his experience as a restaurateur and financial consultant, Fields offers practical advice on everything from creating a business plan and securing financing to managing cash flow and increasing profitability.
Throughout the book, Fields emphasizes the importance of data-driven decision-making, providing numerous examples and case studies to illustrate his points.
Get the book here: Restaurant Success by the Numbers
2. The Restaurant Manager’s Handbook (2017)
“The Restaurant Manager’s Handbook” by Douglas Robert Brown is a comprehensive guide to setting up, operating, and managing a financially successful food service operation.
With over 700 pages of valuable information, this book covers every aspect of running a restaurant, from selecting a location and designing the layout to hiring and training staff and creating a menu.
It is packed with practical advice, real-world examples, and insider tips that will help you avoid common mistakes and succeed in this challenging industry.
Get the book here: The Restaurant Manager’s Handbook
3. Setting the Table (2016)
“Setting the Table: The Transforming Power of Hospitality in Business” is a book written by Danny Meyer, the CEO of Union Square Hospitality Group. A company that owns several popular restaurants in New York City.
The book is a memoir of sorts, chronicling Meyer’s experiences in the restaurant industry and the lessons he has learned about hospitality and business.
Meyer’s philosophy is centered around the idea that hospitality is not just about the food or the service, but about the entire experience that a customer has when they visit a restaurant.
Get the book here: Setting the Table
4. Restaurant Owners Uncorked (2011)
“Restaurant Owners Uncorked” is a book written by Will Brawley, a former restaurant owner and industry consultant. The book features 20 interviews with successful restaurant owners from across the United States.
Brawley conducted in-depth interviews with each owner, asking them about their experiences, challenges, and lessons learned throughout their careers in the restaurant industry.
The book provides an honest and insightful look into the daily operations of restaurants, the challenges they face, and how they stay relevant in an ever-changing industry.
Get the book here: Restaurant Owners Uncorked
5. Kitchen Confidential (2000)
“Kitchen Confidential: Adventures in the Culinary Underbelly” is a memoir written by the late chef and television personality, Anthony Bourdain.
In the book, Bourdain takes readers behind the scenes of the restaurant industry, offering a candid and often shocking look at the world of professional cooking.
Drawing on his own experiences working in some of New York City’s most prestigious restaurants, Bourdain offers a raw and unflinching account of the long hours, high-pressure environments, and often chaotic kitchens that define the industry.
Get the book here: Kitchen Confidential
6. Making the Cut (2018)
“Making the Cut: What Separates the Best From the Rest” is written by Chris Hill. He is an experienced chef and restaurateur who has owned and operated several successful restaurants.
The book offers a behind-the-scenes look at what it takes to run a successful restaurant, drawing on Hill’s own experiences as well as interviews with other top chefs and restaurateurs.
Hill explores the qualities and characteristics that separate the best chefs and restaurants from the rest, delving into topics such as creativity, leadership, and attention to detail.
Get the book here: Making the Cut
7. Cooking Up a Business (2005)
“Cooking Up a Business” is written by author Rachel Hofstetter. This book tells the stories of 11 entrepreneurs who took their love of cooking and turned it into a successful business.
Through interviews and personal anecdotes, Hofstetter explores the challenges and triumphs these entrepreneurs faced while starting their own food-based businesses.
From a single mother who started a granola company in her kitchen to a couple who built a barbecue empire, each story is unique and inspiring.
Get the book here: Cooking Up a Business
8. Out of Line: A Life of Playing with Fire (2021)
In “Out of Line: A Life of Playing with Fire,” chef and restaurateur Barbara Lynch shares her journey from a rough childhood in South Boston to becoming one of the most celebrated chefs in the world.
Throughout the book, Lynch describes how her love of food and cooking helped her to escape the challenges of her upbringing and eventually led her to open her first restaurant, No. 9 Park, in Boston.
She then takes readers on a tour of her other successful restaurants, including Menton, Sportello, and Drink, and shares stories of the ups and downs of running a culinary empire.
Get the book here: Out of Line
9. Front of the House (2015)
“Front of the House” is a revealing look into the world of restaurant service, written by Jeff Benjamin, a James Beard Award-winning restaurateur. With over 25 years of experience in the industry, Benjamin has seen it all – the good, the bad, and the ugly.
With candid and amusing insight, Jeff describes what it’s like to work the front-of-house and interact with the “always-right” customer. The abilities he emphasizes in his writing are critical for running a successful front-of-house.
Get the book here: Front of the House
10. Blood, Bones & Butter (2011)
“Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef” is a memoir by Gabrielle Hamilton, chef and owner of the acclaimed New York City restaurant Prune.
The book traces Hamilton’s journey from her childhood in rural Pennsylvania, where she learned to cook on her mother’s side, to her unconventional path to becoming a chef in New York City.
Hamilton shares stories of her travels through Europe and her experiences working in various kitchens, from catering to private clients to cooking on a boat in the Mediterranean.
Get the book here: Blood, Bones & Butter
Summary
Starting a restaurant can be a challenging and rewarding endeavor. Whether you’re an aspiring chef or entrepreneur, there are many resources available to help you navigate the process of opening a restaurant.
Books are a valuable source of information and guidance, providing insights and advice from experienced industry professionals.
By reading books on topics such as business planning, menu creation, and marketing, you can develop your skills and knowledge in the restaurant industry and increase your chances of success.
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FAQs
What books are recommended for someone who is starting their own restaurant?
There are several books that are recommended for people who are starting their own restaurant, such as “Setting the Table” by Danny Meyer, “Restaurant Success by the Numbers” by Roger Fields, and “The Restaurant Manager’s Handbook” by Douglas Robert Brown.
How can reading books help someone who is starting their own restaurant?
Reading books can help someone who is starting their own restaurant by providing them with valuable insights and advice from experienced industry professionals.
What are some key topics that a book on starting a restaurant might cover?
A book on starting a restaurant might cover topics such as developing a business plan, securing funding, choosing a location, hiring staff, creating a menu, marketing the restaurant, managing finances, and dealing with legal and regulatory issues.
How can I apply what I learn from a book on starting a restaurant to my own business?
To apply what you learn from a book on starting a restaurant to your own business, it’s important to take notes and create an action plan.
Are there any other resources that can help me in starting my own restaurant?
Yes, there are several other resources that can help you in starting your own restaurant, such as industry associations, online forums, and networking events.
