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For both professional and personal development – or just a fun diversion – many business leaders and entrepreneurs never miss the chance to read the latest research or book on how to succeed and increase the profitability of their business.
Here at MarketMan, we see most foodservice entrepreneurs and owner/operators are in that space where free time to choose the right book and carve out the time to read is difficult – it’s the nature of our industry.So we’ve put together a reading list of books recently published geared for foodservice professionals. Our goal is to at least save some time searching for relevant, valuable professional resources that offer insight and actionable ideas for business leaders and managers in the restaurant and foodservice industry.
🔓 Unlock the secrets to restaurant success with actionable strategies for optimizing operations, maximizing profits, and building a loyal customer base.
Download ResourceNot a book focused on foodservice and hospitality, but a useful read in these quickly evolving, post-Covid, and inflationary times. This book's thesis is why do some business leaders make the right decisions while others don’t. There are good examples of how some successful entrepreneurs balance competitive data and input and arrive at effective, profitable solutions.
A highly-rated book on Amazon, this guide focuses on the operations and culture of independent restaurants. The author, a veteran restaurateur, concentrates on three ideal goals that should apply to most owner/operators: simplifying operations, increasing profitability, and creating a reasonable work/life balance.
Too big to fail? Is the beloved local independent restaurant too popular to fail? This book focuses on how technology is affecting the foodservice and hospitality industry and warns that to ignore new technology is to be on the path to ruin experienced by large companies like Sears and how the “Amazon effect” has negatively changed traditional business models for independent businesses.
An academic read about how digital technology is completely transforming the restaurant industry. From the publisher: “... it seems mandatory [today] to increase service encounter efficiency by embedding digital technology into the existing processes… [this book] investigates the impact of digital technology on frontline employees and customers…”
The award-winning guide on running a successful food service operation covers wide-ranging topics including tips on IRS regulations; interviewing, hiring, and training employees; and strategies to increase the bottom line. This book is literally the class “Restaurant Entrepreneurship 101” that’s been through multiple updates since first published in 2003.
A fun read and Waffle House Wendy approved! The publisher’s preview: “A critical meditation of the iconic 24-7 roadside chain and its place in the southern imaginary… Whether approached as a comedic punchline on the Internet, television… Waffle House, its employees, and everyday clientele do much to transcend one-dimensional characterizations, earning distinction in ways that regularly go unsung.”
French author and VP of Marketing with Symrise North America, Emmanuel Laroche, through his personal network of accomplished chefs, offers a glimpse into the attitudes and perspectives of award-winning chefs from various backgrounds and cultures, who share their experiences of why food culture is where it is today.
A detailed analysis of food costing for more than 1,400 raw food ingredients. In its eighth edition, this is a valuable chef's guide for planning profitable menu recipes quickly and accurately. The publisher touts this guide as a “foodservice manager's most powerful tool for controlling costs.”
A practical guide for career-minded restaurant managers. In a conversational tone, the author provides practical advice with real-life examples. Advice on how to avoid common but profit-draining mistakes and overcoming challenges are valuable takeaways from this book. An interesting section is a spotlight on why some restaurant managers fail while others succeed.
Plotting a course that shows that successful restaurants don't happen by accident, the authors from one of the world’s best hospitality and foodservice universities detail the foundation of effective staff training, customer management, and the practical use of technology and operation-based technologies to create the path to profitability.
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Calculate ROIFor both professional and personal development – or just a fun diversion – many business leaders and entrepreneurs never miss the chance to read the latest research or book on how to succeed and increase the profitability of their business.
Here at MarketMan, we see most foodservice entrepreneurs and owner/operators are in that space where free time to choose the right book and carve out the time to read is difficult – it’s the nature of our industry.So we’ve put together a reading list of books recently published geared for foodservice professionals. Our goal is to at least save some time searching for relevant, valuable professional resources that offer insight and actionable ideas for business leaders and managers in the restaurant and foodservice industry.
🔓 Unlock the secrets to restaurant success with actionable strategies for optimizing operations, maximizing profits, and building a loyal customer base.
Download ResourceNot a book focused on foodservice and hospitality, but a useful read in these quickly evolving, post-Covid, and inflationary times. This book's thesis is why do some business leaders make the right decisions while others don’t. There are good examples of how some successful entrepreneurs balance competitive data and input and arrive at effective, profitable solutions.
A highly-rated book on Amazon, this guide focuses on the operations and culture of independent restaurants. The author, a veteran restaurateur, concentrates on three ideal goals that should apply to most owner/operators: simplifying operations, increasing profitability, and creating a reasonable work/life balance.
Too big to fail? Is the beloved local independent restaurant too popular to fail? This book focuses on how technology is affecting the foodservice and hospitality industry and warns that to ignore new technology is to be on the path to ruin experienced by large companies like Sears and how the “Amazon effect” has negatively changed traditional business models for independent businesses.
An academic read about how digital technology is completely transforming the restaurant industry. From the publisher: “... it seems mandatory [today] to increase service encounter efficiency by embedding digital technology into the existing processes… [this book] investigates the impact of digital technology on frontline employees and customers…”
The award-winning guide on running a successful food service operation covers wide-ranging topics including tips on IRS regulations; interviewing, hiring, and training employees; and strategies to increase the bottom line. This book is literally the class “Restaurant Entrepreneurship 101” that’s been through multiple updates since first published in 2003.
A fun read and Waffle House Wendy approved! The publisher’s preview: “A critical meditation of the iconic 24-7 roadside chain and its place in the southern imaginary… Whether approached as a comedic punchline on the Internet, television… Waffle House, its employees, and everyday clientele do much to transcend one-dimensional characterizations, earning distinction in ways that regularly go unsung.”
French author and VP of Marketing with Symrise North America, Emmanuel Laroche, through his personal network of accomplished chefs, offers a glimpse into the attitudes and perspectives of award-winning chefs from various backgrounds and cultures, who share their experiences of why food culture is where it is today.
A detailed analysis of food costing for more than 1,400 raw food ingredients. In its eighth edition, this is a valuable chef's guide for planning profitable menu recipes quickly and accurately. The publisher touts this guide as a “foodservice manager's most powerful tool for controlling costs.”
A practical guide for career-minded restaurant managers. In a conversational tone, the author provides practical advice with real-life examples. Advice on how to avoid common but profit-draining mistakes and overcoming challenges are valuable takeaways from this book. An interesting section is a spotlight on why some restaurant managers fail while others succeed.
Plotting a course that shows that successful restaurants don't happen by accident, the authors from one of the world’s best hospitality and foodservice universities detail the foundation of effective staff training, customer management, and the practical use of technology and operation-based technologies to create the path to profitability.
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