Are you looking for a Restaurant Reservation book? This Reservations Log Book is the perfect way to help you with your restaurant management and operations. Reservation book details : Each interior page includes space to write: Date, Time, PPL, Name, Phone, Notes each page has 29 reservation entry slots. 5 columns to record essential booking information Features: 370 pages. Perfect size "8.5x11" Matt cover. This Reservation Book is Perfect for any Restaurant, Cafe, and Bistro. SCROLL UP AND CLICK THE " BUY NOW "BUTTON AND GET YOUR COPY TODAY.

Are you looking for the perfect book to track your reservations?? Here you will find what you need (Reservation Book for Restaurants 2022) which help you to organize your job and provide good customer service. you will find what you need to help you for good service from January 2022 to December 2022 Specifications: Number of pages 377 (365 pages for service ,Personal information page , Calendar and 5 note pages) 5 Contact list pages for clients with 30 reservation entry space ,every page includes(Name, Number, Email, Favorite Menu and Note) Each service page has 27 reservation entry space and 4 lines to add notes Matte Cover 8.5"x11" Each Page includes (Time, #PPL, Name, Phone and Notes) Grab yours now !! Click on the author name for more designs and types

An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

**New York Times Bestseller** From Erin French, owner of the critically acclaimed The Lost Kitchen, a TIME world dining destination, a life-affirming memoir about survival, renewal, and finding a community to lift her up Long before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad’s diner and a young woman finding her calling as a professional chef at her tiny restaurant tucked into a 19th century mill. This singular memoir—a classic American story—invites readers to Erin's corner of her beloved Maine to share the real person behind the “girl from Freedom” fairytale, and the not-so-picture-perfect struggles that have taken every ounce of her strength to overcome, and that make Erin’s life triumphant. In Finding Freedom, Erin opens up to the challenges, stumbles, and victories that have led her to the exact place she was ever meant to be, telling stories of multiple rock-bottoms, of darkness and anxiety, of survival as a jobless single mother, of pills that promised release but delivered addiction, of a man who seemed to offer salvation but in the end ripped away her very sense of self. And of the beautiful son who was her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food—as a source of comfort, a sense of place, as a way of bringing goodness into the world. Erin’s experiences with deep loss and abiding hope, told with both honesty and humor, will resonate with women everywhere who are determined to find their voices, create community, grow stronger and discover their best-selves despite seemingly impossible odds. Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin reveals the passion and courage needed to invent oneself anew, and the poignant, timeless connections between food and generosity, renewal and freedom.

Do restaurants make you think of tempting dishes served in a cozy, intimate setting? Or fine dining in elegant surroundings? It takes a lot more than culinary skill and appealing ambience to open a restaurant. In this invaluable guide, coomplete with charts, facts, and figures, Richrd Ware and James Rudnick draw upon years of successful experience to tell you everything you need to know about: Money: How much you need to start up; how to find sources for funding; step-by-step plans for forecasting expenses; what you should know about the hidden costs Location: How to research the competition; whether to seek a residential or commercial setting; how to build a customer profile; revealing case studies and critiques Design and Operation: Floor plans and seating; constructing; inventory; twenty steps to opening Hiring: How to find the experts; free advice as well as professional assistance; how to establish rules for your day-to-day staff; when to use advertising. Don't even think about starting a restaurant without first reading How to Open Your Own Restaurant

The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a 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 partners—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 and aspiring restauranteurs alike will be hankering to read.

This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics. IACP AWARD FINALIST Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.