Success as a restaurant manager is a constant quest to level up your game and your team-without sacrificing your sanity along the way.

From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together

WITH A FOREWORD BY MICHEL ROUX JR A great restaurant is as much about the service as the food. It’s about the smile when you arrive, the way you’re seated at your table, the glass of your favourite wine appearing as if by magic. Nothing is too much trouble. The art of perfect service may seem& effortless but what’s really going on behind the scenes...? From belligerent Michelin-starred chefs to Bollinger-swigging managers, Britain’s best-known, best-loved maitre d’ is here to lift the lid on life behind the scenes of the world’s best restaurants. With over 25 years’ experience of charming guests, Fred Siriex has seen and heard it all, and as always, he’s here to help. In Secret Service Fred shares his hilarious and hair-raising tales of life front-of-house, divulging his philosophy about how to ensure a first-class restaurant experience, and showing who’s ultimately in control in the dining room. Pull up a chair, settle in and prepare for the juiciest meal of your life as Fred reveals the highs, the lows and the keys to life on the other side of the table, all in his own inimitable style.

Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!

This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

The omnichannel disruption that upended retail has finally come to the restaurant industry. Restaurateurs must shift how they think, behave, and invest to survive and thrive. Today's consumers are well-conditioned in their expectations: they want the same tech-savvy, on-demand, and frictionless interactions with restaurants that they get in every other vertical. If you think your 1,000-unit restaurant chain is too big to fail, remember that 1,000-unit Sears closed nearly all of its stores after it filed for bankruptcy in February 2019. If you think your local family independent restaurant is too beloved to fail, remember the Amazon effect changed the face of main street and traditional retailing. Delivering the Digital Restaurant explores the massive disruption facing American restaurants through first-hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food. Combining sociological observations, rich industry data, and insider knowledge, Delivering paints a picture of how food is evolving and how you as a leader, owner, or operator can successfully innovate and meet the new consumer demands to capitalize on the opportunities ahead. Those who understand this digital disruption will be better positioned to embrace the innovation that consumers are demanding. Those who resist will surely be left behind.