Average customer rating:
- More Like "Incomplete"
- Well-balanced, lively, informative, and entertaining
- Deserves 10 stars
- From what it's really like to run a coffee bar to legal issues, sales, shop equipment choices, kitchen layout and more
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The Complete Idiot's Guide to Starting and Running a Coffee Bar (The Complete Idiot's Guide)
Linda Formichelli ,
W. Eric Martin , and
Susan Gilbert
Manufacturer: Alpha
ProductGroup: Book
Binding: Paperback
 General
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Hospitality, Travel & Tourism
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Entrepreneurship
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Similar Items:
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Start and Run a Coffee Bar (Start & Run a)
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How to Open a Financially Successful Coffee, Espresso & Tea Shop
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ESPRESSO! Starting and Running Your Own Specialty Coffee Business
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FabJob Guide to Become a Coffee House Owner (FabJob Guides)
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Making Your Own Gourmet Coffee Drinks: Espressos, Cappuccinos, Lattes, Mochas, and More!
ASIN: 1592574068 |
Book Description
Brew up your own business.
This is a step-by-step guide to realizing what for many people is a cherished dream: opening a successful coffee bar. The Complete Idiot's Guide to Starting and Running a Coffee Bar includes the dirt on what it's really like to work behind the counter and information on everything from how to build a business plan, to how to make the drinks and how to price them.
-Only series book of its kind
-The specialty coffee business is still growing
-Small businesses create 7 out of 10 new jobs in America
-Susan Gilbert has started and run five successful coffee bars
Customer Reviews:
More Like "Incomplete".......2007-02-07
This book was a starting point, but was not "Complete" by any means. I was hoping this book would delve into specifics, such as how to go about obtaining contractors to have a coffee bar built, or give real life statistical examples of day-to-day coffee bar operations. Understanding the author(s) cannot possibly account for everything one would experience as a coffee bar owner, it would have been nice to get a picture. The good thing about the book, as stated earlier, is it gives ideas of things one should think about- such as payroll, hiring tips, color schemes, etc. but again, they're just starting points. It will be necessary for me to purchase another book to build on this one......bummer
Well-balanced, lively, informative, and entertaining.......2006-03-17
One of the things that struck me most about this book is that it seems perfectly balanced. By this I mean that it covers all the general business angles of running a coffee bar, but it never loses sight of its coffee-oriented focus. While there's certainly plenty of information that people running other businesses would find useful in here, you'll never find yourself thinking that you could have gotten the same information out of a more generic business or restaurant business guide. Everything focuses on the particular application of principles to the unique issues and problems that face the owner and operator of a coffee bar. Even when discussing cross-promotion and various forms of publicity the book discusses things that are likely to work best with your products and services.
You won't just find information in here on business plans, licensing issues, equipment, suppliers, staffing, and publicity however. There are guides to roasting beans (in case you want to create your own blends, or just want to understand what you're buying), creating a wide variety of coffee drinks and related treats, and cultivating repeat customers.
In addition to the vast wealth of information, the attitude with which this book was written is fantastic. It's practical yet positive, realistic yet optimistic. It livens things up with a dry wit yet never allows the humor to get in the way of the information it's trying to convey. It will make you excited about even topics like marketing your business without ever coming across as empty cheerleading.
I quite enjoyed reading this book, and have to firmly remind myself after reading it that no, I really am not the kind of person who can go out and start such a business. Because after reading all of this handy and fascinating information, the prospect is delightfully tempting!
Deserves 10 stars.......2006-03-10
This is a must for anyone who plans to open a coffee bar or shop. It not only provides all the necessary information for menu, location, prepration of specialty coffee drinks, everything you need to know about running a business is included. The descriptions of employee training manual and employee handbook, how to hire and fire, as well as too many vital things to mention, have me reading it again and again. This book will be a useful tool for months (years) in the future.
From what it's really like to run a coffee bar to legal issues, sales, shop equipment choices, kitchen layout and more.......2006-03-03
There's plenty of money to be made in the coffee business and if your dream is to get out there and run a coffee bar, you're in luck: Complete Idiot's Guide To Starting & Running A Coffee Bar provides all the basics on how to do so. From what it's really like to run a coffee bar to legal issues, sales, shop equipment choices, kitchen layout and more, much of the book is very specific to the coffee industry and provides a wealth of specific business advice.
Book Description
This book holds all the secrets to opening and running a successful inn. It gives you guidelines for choosing a profitable location and describes a day in the life of the average inn owner. You can find information about how to write up a business plan, what to include on you Web site, what "house rules" you need to set up to keep your guests and your investment safe, and how to use your own personal touch to make your inn unique.
Customer Reviews:
Very informative.......2006-07-16
Before I went into the business, I read this one and "I'm Living Your Dream Life" by Michele Cozzens. Both are very valuable tools.
Totally Hits.......2006-06-26
This book totally hits it down. From the perspective of someone who loves to look at B&Bs but doesn't often follow the latest trends of demographics and whatnot in an industry laden with stealth, mystery, and cloak & dagger tactics I found out that it is much more of a business to unravel and spend time juxtaposing with other work rather than just a casual fling of an investment like what would result if one were, for instance, to open a stock account and buy a specific amount of random (or highly recommended) equities. The author is very well known in his subject matters and thus procreats an authenticity of vernacular style of someone who would run a typical B&B but who would author books and articles on the side kinda like Robin Masters from that excellent television programme Magnum PI - how he would just like let that dude stay in his house all the time and dog out his Ferrari but wouldn't barely even charge him very much because all in all they were the best of friends AND because Higgins, despite all of his worldliness just was not up to par in keeping up with a crafty and backstabbing individual like Thomas Magnum.
Complete Idiot's Guide to Running a Bed and Breakfast.......2006-02-17
Although this book has a lot of good advice, it's not my favorite book I've read on the subject. It seemed rather drawn out and some of the advice was rather vague. It's the fourth book I've read on the subject, since I am planning on opening a B&B soon. I still would recommend reading it, but read others as well.
The Complete Idiots Guide to Running a Bed & Breakfast.......2006-01-30
Lots of good ideas that will save us time and money.
Complete Idiot's Guide to Running a Bed and Breakfast.......2005-09-20
My husband and I have stayed at B&B's all over the world and have come to realize how very special they are. We have first-hand experience as guests - what is exceptional and what is detrimental - and in our pursuit of a dream semi-retirement income, we decided to look into the ins-and-outs of running a B&B. This book conveys the positives and the negatives of B&B ownership with its no-holds-barred representation. I am a business owner in private practice as a holistic practitioner and as a product creator/manufacturer for my website [...], I have some business knowledge but certainly not with having "someone in my home" as my source of income. I highly recommend this book to anyone even toying with the possibility of B&B ownership. After reading it and doing some introspection, then make your choice whether to pursue it further.
Book Description
The recipe for a successful restaurant—now revised …
In this revised edition, aspiring restaurateurs will find everything they need to know to open a successful restaurant, including choosing a concept and location, creating a business plan, finding the cash, and much more. New content includes information on tips, tip-outs, and reporting for the entire staff, choosing the best POS system, setting up a bar and managing the wine list, and making the bottom line look good long-term.
-Restaurants are a high-risk venture, but starting a bar or restaurant is still one of the most popular new business ventures (Cornell Univ/Mich State)
-Overall industry sales are projected to hit $476 billion for 2005, a 4.9% increase
-The industry employs a workforce of 12.2 million in more than 900,000 restaurants nationwide (National Restaurant Assn.)
Customer Reviews:
Too Idiotic.......2007-03-26
This book was a little too basic for really offering much help in the restaurant business. I was hoping to read about a few examples or case studies but the book seems geared more for devising cutesy by-lines and adages for select basic points. Instead of comparison figures for food costs or start-up costs, the book describes clean-up hints that seem common sense. The author also devoted a large section to franchises and opening up second restaurants that seemed geared for McDonalds franchisees versus independent restauranteurs.
A cornucopia of information.......2006-03-07
This is an incredibly detailed and comprehensive book. The first part delves into the broad knowledge base you'll need to acquire in order to do a good job in your chosen profession. Running a restaurant involves everything from accounting to cooking, dishwashing to equipment repair, and while you'll rely heavily on the advice and aid of professionals, you also need to know as much as possible on your own.
No matter how early in the process you are, you'll find something for you here. Cannon describes business plans for restaurants, site choice, finding investors, hiring staff, managing risks, purchasing your equipment and materials, marketing, and so on. There's even a series of checklists in the appendices describing the things you should have done by certain periods before your restaurant opens.
Whether you want to open a fast-food franchise or a fine dining establishment, this book has plenty of advice for you. It covers all the various restaurant-type options and the issues dealing with each. A large portion of the book deals with the operation of your restaurant, from the kitchen, to the dining room, to hospitality, quality, service, cleanliness, and even the serving of alcohols--whether you're talking fine wines or a bar.
One of the book's strengths is its approach toward finding, keeping and coaching staff. Cannon strongly believes that the restaurant business is all about people--both your customers and staff--and that the best way to do a good job in these areas is to care about people.
Finally the book deals with growing your business, optimizing your profits, and, if things go well enough, deciding when and whether to expand or open a new restaurant.
The appendices include all sorts of calendars, checklists, forms, guidelines, and lists of additional reference materials.
If I planned to open a restaurant I would read this book at least three times and make copious notes. I found myself nodding along frequently, impressed by the common-sense suggestions and Cannon's application of them to the specifics of the restaurant world. The writing style is engaging and interesting, including fascinating stories and entertaining tidbits to keep some very thick reading from becoming boring. Cannon has run many restaurants himself and consulted for many more, and his copious experience certainly shines through.
Customer Reviews:
Southern Bus Boy.......2006-06-13
I have been wanting to open a restaurant for several years now. I work in a seafood restaurant in a northern Mississippi town, and I don't know, I guess serving people is just in my blood.
I am a big Howard Cannon fan. I do wish that the book was a little more detailed, but I believe he really loves the business. If you want to open a restaurant, buy this book.
I'd also recommend Running a Restaurant for Dummies.
A must for new and veteran restaurant operators.......2005-08-07
Mr. Cannon covered all issues necessary to help with any suprises in the restaurant business. I continue to use it whenever problems arise.
Readable book with common-sense and valuable expertise.......2005-07-17
I have no links of any kind to any party involved in producing or selling this book. I came to this book with only low-level restaurant work knowledge, but with the idea I might set one up. So far it's only an idea. Though I have run businesses, the management and ownership side of the restaurant business is new to me.
I know that if I go into restaurants I will be competing with experienced operators. I will need to try and catch up quickly (or lose money and make errors). One important lesson my business experience has taught me is that advice from those in the know is pure gold.
So, considering a restaurant business, I bought this book.
In my opinion it is first-class. It's well-written, clear, comprehensive, quite entertaining, and the points he makes are good solid management points. It's just what I was looking for.
Basic Knowledge.......2005-03-31
I was expecting a little more detail than what this book delivered. It mostly goes through basic business information that can be found on the internet. I thought the timeline, forms, and employee scheduling sections were useful. However, I guess since it is a "Complete Idiot's Guide," I should not have expected it to be more than basic.
Just the Basics.......2003-09-05
For someone coming in with no knowledge at all of the restaurant business, this is not a bad general guide.
I was a little disapointed however at the terse treatment the author gave to money processing in the restaurant.
There are many types of restaurant computer systems(POS) and lots of systems to accept checks and credit cards. Since in most restaurants these payment forms far outdistance cash, it would be helpful to include some of the basic credit card processing provisions and information about terminals. Merchants are misguided and ripped off all the time on check and credit cards sytems that are not proper for the specific restaurant. The topic deserves a chapter, not just a few paragraphs.
Average customer rating:
- 5 stars for these fresh ideas for a complete marketing strategy in a modern arts venue
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The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events
Arthur M. Manask , and
Mitchell Schechter
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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Similar Items:
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Foodservice Organizations: A Managerial and Systems Approach (6th Edition)
ASIN: 0471396885 |
Book Description
Create, manage, and grow a successful foodservice operation in any cultural institution
The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution.
A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions' foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution's mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to:
- Use catered special events to encourage membership and sponsorship
- Develop and market a private special events program
- Create a restaurant that enhances the visitor experience
- Evaluate and assess in-house restaurants and special events programs
- Renovate or expand an existing foodservice operation
- Ensure food quality and safety
Customer Reviews:
5 stars for these fresh ideas for a complete marketing strategy in a modern arts venue.......2006-02-25
Sometimes there are publications, which are long awaited by professionals, and people wonder why no author had the idea earlier to cover this topic. The Complete Guide to Foodservice in Cultural Institutions is such a book. Dedicated to high frequented attractions like art museums, concert halls, or Zoos, it serves as a key guide to offer services which are in fact the secret of hospitality and visitor orientation in a cultural venue.
Arthur M. Manask, a foodservice consultant in California, introduce both easy-to-understand issues and unexpected opportunities of how to develop an own service in catering, offer refreshments and organize regular special events combined with meal and drinks. As simple it sounds, as hard it might be for smaller organisation with limited staff. Manask introduces some solutions as a combination of internal and external human resources. Catering companies are growing not only in the US, so the chance to find appropriate partners whose assist in establish successful food services, is high.
The publication cares not only about exclusive content, it has an exclusive outfit, too. We can strongly recommend to buy this book - fresh ideas for a complete marketing strategy in a modern arts venue. We can award it with 5 stars - like for a restaurant.--Dirk Heinze, Arts Management Network
Customer Reviews:
Useful.......2005-07-17
After years of dreaming about owning a restaurant, I finally pursued that dream after moving to Australia. I purchased several books as I had never actually worked in the business and was looking for guidance. This book was an invaluable resource and helped me in developing my business plan and guided me through the initial steps of this endeavor. Most every concern is covered in laymans terms to help amatuer restaurantuers avoid classic pitfalls.
The book deserves a good rating, and not the low ratings that other readers hve given it. Rate the book for what it is; a guide for the beginner and not a college textbook that would cover every last detail of a restaurant operation.
Too simplistic.......2004-02-23
The language is easy to read, but the precious details are few and far between.
I expected a lot more for this price.
Newbs.......2003-08-15
Don't buy it if you're already in the restaurant business for some years
Answer to query from college student Hui.......1999-12-29
If you will write the publisher, ME Sharpe,80 Business Park Drive, Armonk NY 10504-9973 they will answer your request for you. The book has a wealth of info on many subjects,eg. menu development,food production,food buying and internal control,employee motivation,coktail lounge ops, marketing, franchises, advertising tips, and some tax saving tips. It is a book written by experts who have been in operations and management for many years following training to and through college.
Answer to query from college student Hui.......1999-12-29
If you will write the publisher, ME Sharpe,80 Business Park Drive, Armonk BY 10504-9973 they will answer your request for you. The book has a wealth of info on many subjects,eg. menu development,food production,food buying and internal control,employee motivation,coktail lounge ops, marketing, franchises, advertising tips, and some tax saving tips. It is a book written by experts who have been in operations and management for many years following training to and through college.
Book Description
In the updated and revised edition of The Complete Restaurateur, Elizabeth Lawrence shows how restaurant ownership can be a possible, profitable dream-if you carefully plan for success.
Whether it's a chic bistro, a retro luncheonette, or an A-list restaurant, this is your indispensable guide to opening a business and staying in business. Fully stocked with in-depth profiles of successful and well-known restaurants, along with revealing anecdotes, this invaluable sourcebook tells you everything you need to know to turn your dream of restaurant ownership into a lucrative reality, including:
* How to match your restaurant to a profitable market
* Drawing up a realistic business plan
* How to generate high-profile publicity without spending a dime
* The importance of a well-designed kitchen
How to hire and keep a qualified professional staff
Plus:
* Crucial checklists, shopping lists, guidelines, and helpful advice from successful restaurateurs
* Restaurant Web sites and a list of essential online resources
Customer Reviews:
For those starting to learn about the business.......2002-06-28
This book provides basic inside into owning a restaurant. It gives a description of the many parts a reastaurateur has to tackle. It does not go into massive detail about the business, is more like an introduction about it. I recommend this book to people who are interested in starting a restaurant or small café but are just starting to learn about it (like me). For those who have some experience in the restaurant sector this book can be more like quick review. I gave it three stars because even though the book provided good info it didn't when into depth about the subject as i would like to. But in general is a good book to start to explore your options. (the updated edition)
Average customer rating:
- A good reference book for hiring and maintaining a staff
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The Foolproof Foodservice Selection System: The Complete Manual for Creating a Quality Staff
Bill Marvin
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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From Turnover to Teamwork: How to Build and Retain a Customer-Oriented Foodservice Staff
ASIN: 0471574317 |
Book Description
An organized plan for creating a quality foodservice staff based upon the author's vast experience in managing foodservice operations. Guaranteed to draw qualified workers to your door, decrease your turnover, increase your profits and raise the level of guest satisfaction and repeat business. Contains application forms, job descriptions, letters to applicants, tracking sheets, interview guidelines, evaluations and a variety of tests--in both English and Spanish. Summaries of relevant federal laws (and states with exceptions to them) are also included.
Customer Reviews:
A good reference book for hiring and maintaining a staff.......1999-03-09
Chock full of forms, Q&A's, role playing and advice for hiring and maintaining a good staff for your restaurant. Excellent examples of form lettes and plenty of xeroxable forms. Most documents are also in Spanish for those who require them.
Books:
- The Cuckoo's Egg: Tracking a Spy Through the Maze of Computer Espionage
- The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-to-use Checklists, Worksheets, And Training AIDS for a Successful Food Service Operation
- The Heart of Coaching: Using Transformational Coaching to Create a High-Performance Coaching Culture (3rd Edition)
- The Laws of Thinking: 20 Secrets to Using the Divine Power of Your Mind to Manifest Prosperity
- The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Night Club
- The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only)
- The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only)
- The Science of Cooking
- The Starbucks Experience: 5 Principles for Turning Ordinary Into Extraordinary
- The Starbucks Experience: 5 Principles for Turning Ordinary Into Extraordinary
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