"In-N-Out Burger" is the story of where the fast food industry began but not where it ended up. This is the story of a unique and profitable business that not only defies all expectations but also exceeds them. It is a lesson in the sly counterintuitive approach to doing business that places quality, the customer and employees first. The chain has ...
The authors of the incomparable Encyclopedia of Bad Taste present an updated edition of the classic guide to America's best diners, small-town cafes, BBQ joints, and other eateries serving great, inexpensive regional foods.
"On The Line" is an exciting tale of how a restaurant stays on top for over 25 years - the hard work and fierce discipline, the checklists and systems, the precarious balance between order and chaos, the joy of making irresistible food. We meet everyone at le Bernardin from the chef de cuisine and "sauce whisperer" to a sous chef working the saute ...
This book comprehensively covers opening and running a restaurant - revised and updated. A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It ...
Mayle's ability to get the locals talking, his sense of humor, and his love for a good meal propel him around the French countryside to a variety of food festivals.
'The nation's most influential training school for professional cooks' - "Time" magazine. The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations. In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that ...
In this memoir, a married couple relates their experience of leaving their food company in Vermont to open a restaurant on Anguilla, an island of the British West Indies. Their story reveals the obstacles they faced, such as locating popular American ingredients and dealing with a large population of goats that crowded the streets. At times they ...
This quirky travelogue celebrates the hamburger joints that made America great!No food says 'America' like the hamburger, and documentary maker George Motz has made it his personal mission to preserve the USA's hamburger heritage. He has travelled the length and breadth of the country in search of the best independent burger joints - those that ...
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers ...
With hundreds of outdoor adventure ideas, restaurant and lodging reviews, information on national and state parks, and a new section on Whitehorse and Dawson, this locally written guide is bigger and better than ever. Maps.
New York City Restaurants leather-bound edition includes a burgundy satin ribbon marker and makes a handsome gift for anyone. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City-area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, D?cor, Service and ...
A guide to restaurant design for a cost-conscious market. The process of interpreting the client's ambitions to produce high-quality but affordable solutions, producing the most for the least, is thoroughly covered in this book.
More than a million English-speaking visitors descend on Florence annually, but few venture beyond the usual circuit of tourist restaurants to experience authentic Tuscan cuisine. This updated guide to the best gourmet restaurants and off-the-beaten-path locales offers in-depth profiles of the spots Florentines themselves treasure. Arranged by ...
Replete with authentic Siclian recipes culled directly from the out of the way island stoves and cafe kitchens that cook them, "Sweet Honey, Bitter Lemons "presents a travelogue for seasoned travelers, and lovers of all things Italian. At the age of twenty-six Matthew Fort first visited the island of Sicily. He and his brother arrived in 1973 ...
Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a ...
The surveyors are 54% women and 46% men. 52% are in their 20s and 30s and 48% are 40 and over. No matter the economic climate, San Francisco's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team ...
Eating on the run in America has a long history, but it was the automobile that accelerated quick service and created a whole new category of food. The rise of car culture brought an explosion of roadside restaurants which served sandwiches and fried foods meant to be consumed quickly and easily, usually with the fingers: hot dogs, fried chicken ...
Revised to included an extra 100 new places, this food guide for Paris covers over 450 restaurants, bistros, cafes, patisseries and speciality shops. All addresses, metro stops, hours, credit card information and telephone and fax numbers for the recommendations are included.
Dusoulier, a native Parisian and passionate explorer of the city's food scene, has won a tremendous following online with her insider reports and wonderful recipes. In her latest work, Dusoulier reveals her all-time favorite food experiences in her native city.
The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits-the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these ...
"Philadelphia Restaurants" covers nearly 900 restaurants in Philadelphia, Lancaster and Berks counties, New Jersey suburbs, Wilmington, and nearby Delaware. Readers planning a visit to Philadelphia will find everything they need for a fantastic dining experience in the City of Brotherly Love.
The menu is a key marketing tool for any restaurant or foodservice operation. This book provides the foodservice professional with both a thorough understanding of the importance of a well-developed menu program, and tips on creating a successful menu.
Finding a restaurant that serves mouthwatering, delicious, and healthy food is no longer a challenge, thanks to "Clean Plates N.Y.C." Two New Yorkers -- a nutritionist and a food critic -- scoured the town together to select the 75 healthiest, tastiest restaurants in Manhattan, plus 125 "honorable mentions." From fine dining to fast food, this ...
Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and ...
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Encore Provence: New Adventures in the South of France
