Navigating the restaurant industry requires more than great food – it demands effective restaurant management and business skills.
Whether you’re an experienced restaurant owner or just starting out, the right books can provide essential advice for building and maintaining a successful restaurant.
In this article, you will learn the best restaurant management books for restaurant managers and owners to
- enhance your restaurant’s operations,
- improve customer service,
- optimize financial planning,
- achieve success in the restaurant industry
Whether you are opening a restaurant, thinking about how to get started, or already running a restaurant and wondering how to make it successful, using advice from professionals in the form of books can provide valuable insights and practical strategies.
13 best restaurant books
Below we prepared a list of books on restaurant business that will help you master restaurant manager duties, improve operations, and succeed as a restaurant owner.
1. “Setting the Table” by Danny Meyer
Danny Meyer is the CEO of Union Square Hospitality Group and a celebrated restaurateur with over 35 years of experience. With a career spanning several successful restaurants, Meyer’s impact on the industry is profound.
“Setting the Table” delves into the philosophy that transformed Meyer’s restaurants into beacons of hospitality. The “Enlightened Hospitality” approach emphasizes that customer satisfaction is easily achieved by treating staff respectfully.
Putting your staff first is central to the book’s teachings. One of the top insights you’ll gain is how this approach fosters a positive work environment and enhances overall service quality.
“Setting the Table” is essential for restaurant owners and managers who want to build strong relationships in their existing or new restaurants and succeed in the restaurant industry.
2. “The Restaurant Manager’s Handbook” by Douglas Robert Brown
Douglas Robert Brown is a seasoned author and restaurant consultant specializing in the restaurant industry. His books are considered some of the best on restaurant management available.
“The Restaurant Manager’s Handbook” could be called the bible of restaurant management. It provides practical advice on operations, staffing, restaurant marketing, and restaurant financing, which are essential for running a successful business.
This book serves as an excellent introduction to the restaurant industry for newcomers while also offering valuable insights for established restaurant owners to rejuvenate their businesses and enhance their skills.
3. “Kitchen Confidential” by Anthony Bourdain
Anthony Bourdain, a renowned chef and television personality, offers an unfiltered look at the culinary world in his works. His influence extends beyond the kitchen, shaping public perceptions of the restaurant industry.
“Kitchen Confidential” takes readers behind the scenes, exposing the gritty realities of working in professional kitchens from Tokyo to New York. Bourdain’s memoir combines humor with brutal honesty, providing a vivid portrayal of the life of a chef.
This kitchen management book is a must-read for anyone interested in the behind-the-scenes workings of successful restaurants.
4. “Restaurant Success by the Numbers” by Roger Fields
Many restaurants fail within their first year of operation. According to CNBC, about 60% of restaurants close during this period. That’s why books on running a restaurant, such as “Restaurant Success by the Numbers,” are crucial.
Accountant-turned-restaurateur Roger Fields is an experienced restaurant owner and consultant known for his financial planning and operations expertise. His guidance has helped many new restaurateurs achieve success in the restaurant industry.
“Restaurant Success by the Numbers” offers a detailed roadmap for planning, opening, and running a profitable restaurant. Fields breaks down the financial and operational elements critical to a successful business, providing real-world examples and practical advice.
It is one of the restaurant management books that offers valuable advice on opening a restaurant and strategies to increase your restaurant profit margin, ensuring your food service operation remains profitable.
5. “Restaurant Owners Uncorked” by Wil Brawley
Wil Brawley, co-founder of Schedulefly, brings a deep understanding of the challenges faced by owners of restaurants. His insights are drawn from years of interaction with successful restaurateurs.
“Restaurant Owners Uncorked” features interviews with twenty owners of successful restaurants who share their experiences, advice, and pros and cons of working in the restaurant industry.
The book provides a candid look at the realities of running a restaurant. It offers valuable lessons covering every aspect of the business, from menu-making to restaurant financing for both new and seasoned restaurateurs.
6. “Delivering the Digital Restaurant: Your Roadmap to the Future of Food” by Meredith Sandland and Carl Orsbourn
Meredith Sandland and Carl Orsbourn are experts in restaurant operations and digital innovation. Their work focuses on the intersection of technology and the restaurant business since restaurant technology has become increasingly crucial for success.
“Delivering the Digital Restaurant” explores how digital innovations like online ordering systems and customer loyalty programs transform the industry. The authors provide a roadmap for adapting to these changes and ensuring a restaurant’s success in the digital age.
This book is essential for restaurant managers and owners leveraging technology to enhance their operations and customer experiences.
Stay updated with the latest technology trends is crucial for maintaining a competitive edge and driving your restaurant’s success.
7. “Front of the House: Restaurant Manners, Misbehaviors & Secrets” by Jeff Benjamin
Jeff Benjamin is a restaurateur and managing partner with extensive experience in front-of-house operations. His expertise lies in creating memorable dining experiences.
“Front of the House” reveals the challenges and secrets of front-of-house management, offering insights into customer interactions and service excellence. While most owners and managers worry about ensuring the kitchen works efficiently, Jeff Benjamin shows the importance of front-of-house and its influence on the restaurant’s overall success.
Benjamin’s stories and tips are invaluable for improving guest experiences and building a successful business. This book is a must-read for restaurant managers focused on the skills necessary for smooth front-of-the-house operations.
8. “The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets” by Micah Solomon
Micah Solomon is a customer service consultant and speaker renowned in the hospitality industry. His work focuses on enhancing customer experiences.
“The Heart of Hospitality” compiles insights from top leaders in the hotel and restaurant industries, including successful restaurant business strategies. This restaurant book explains how top global brands like the Four Seasons and Ritz-Carlton consistently impress their guests.
Solomon highlights the principles of exceptional service and hospitality, providing actionable advice for restaurant managers and owners. This book is a treasure trove of wisdom for hospitality industry professionals.
9. “Food Truck Business Guide for Beginners” by Shaun M. Durrant
Shaun M. Durrant is an entrepreneur and consultant specializing in the food truck industry. His expertise has guided many to successful restaurant management in the mobile food sector.
“Food Truck Business Guide for Beginners” is a book that teaches you how to start a food truck business and how to run a food truck successfully. The author explains what mistakes can affect the operation of a food truck and how to avoid them.
It is a comprehensive guide to setting up and running a successful food truck business. It shows from the beginning how to start a business, write a food truck business plan, and where to get funding for a food truck.
Durrant covers planning, permits, food truck marketing, and operations, making it an essential resource for aspiring food truck owners. It tells real food truck stories, emphasizing that choosing a niche for a food truck is crucial to success.
10. “Raise the Bar: An Action-Based Method for Maximum Customer Reactions” by Jon Taffer
Jon Taffer is a hospitality consultant and television personality best known for “Bar Rescue.” His expertise in bar and restaurant management is widely recognized. As the host of “Bar Rescue,” he helped over 1,000 restaurants and almost as many bars improve their business situation,
“Raise the Bar” focuses on improving customer reactions and experiences in bar and restaurant settings. Taffer provides actionable methods for enhancing customer service, increasing sales, and creating a vibrant atmosphere.
It is one of the bar management books essential for restaurant managers and owners who aim to elevate their customer service and achieve a successful business. It delves into the importance of staff, marketing, and interior design in creating a successful restaurant.
It concludes with a bonus section on crafting the perfect menu, providing a comprehensive guide to enhancing various aspects of your establishment.
11. “How to Rock Restaurant Management” by Katelyn Silva
Katelyn Silva is a seasoned restaurant manager with extensive experience in the restaurant industry. She has worked with various restaurants, helping them succeed through effective management strategies.
“How to Rock Restaurant Management” offers practical advice and strategies for running a successful restaurant. Silva covers essential topics such as staff management, restaurant customer service, and operational efficiency.
This restaurant management book focuses on building a winning team for your restaurant. It emphasizes that a restaurant’s success heavily relies on its team and provides expert tips to transform your team’s attitude.
12. “Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurants” by Ann Hui
Ann Hui is a Canadian journalist and food writer who has extensively explored the world of Chinese-Canadian cuisine. Her work provides a deep dive into the cultural and social aspects of the restaurant industry.
“Chop Suey Nation” takes readers on a journey across Canada, from Victoria to Fogo Island, highlighting the stories of Chinese restaurant owners and their contributions to the culinary landscape. Hui’s narrative combines personal stories with broader cultural insights, offering a unique perspective on the impact of Chinese restaurants on Canadian society.
13. “How to Start, Run & Grow a Successful Restaurant Business: A Lean Startup Guide” by Tim Hoffman
Tim Hoffman is an experienced restaurant owner and entrepreneur passionate about helping others succeed in the restaurant industry. His expertise in lean startup methodologies has guided many to successful business ventures.
“How to Start, Run & Grow a Successful Restaurant Business” provides a comprehensive guide to launching and scaling a restaurant using lean startup principles. Hoffman covers essential topics such as market research, financial planning, and operational strategies. He also provides a step-by-step guide on how to write a restaurant business plan.
It is one of the best books about opening a restaurant for aspiring restaurant owners looking to build a successful business from the ground up.
Key Takeaways
- Customer service: Learn how top restaurateurs like Danny Meyer prioritize staff respect to enhance customer satisfaction, a philosophy known as “Enlightened Hospitality.”
- Financial planning: Books like “Restaurant Success by the Numbers” offer essential strategies for managing restaurant finances and increasing restaurant profits.
- Digital innovation: Understand the role of technology in modern restaurant operations with insights from “Delivering the Digital Restaurant.” Implement solutions like an online ordering system and a restaurant loyalty program in your dining establishment.
- Operational efficiency: Discover practical tips on improving staff management and operational efficiency for a thriving restaurant business.
- Real-world advice: Gain valuable lessons from successful restaurateurs’ experiences, as detailed in books like “Restaurant Owners Uncorked.”
- Cultural insights: Explore the unique contributions of Chinese restaurant owners in books like “Chop Suey Nation,” offering a blend of personal stories and broader cultural perspectives.
Frequently Asked Questions (FAQ)
What are the top restaurant business books?
Here are some top restaurant business books for managers and owners:
- “Setting the Table” by Danny Meyer
- “The Restaurant Manager’s Handbook” by Douglas Robert Brown
- “Kitchen Confidential” by Anthony Bourdain
- “Restaurant Success by the Numbers” by Roger Fields
- “Restaurant Prosperity Formula” by David Scott Peters
- “Restaurant Owners Uncorked” by Wil Brawley
- “Delivering the Digital Restaurant” by Meredith Sandland and Carl Orsbourn]
- “Front of the House” by Jeff Benjamin
- “The Heart of Hospitality” by Micah Solomon
- “Food Truck Business Guide for Beginners” by Shaun M. Durrant
- “Raise the Bar” by Jon Taffer
- “How to Rock Restaurant Management” by Katelyn Silva
- “Chop Suey Nation” by Ann Hui
- “How to Start, Run & Grow a Successful Restaurant Business” by Tim Hoffman
In this article, we briefly describe each of these best books on restaurant management.
