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Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success, by Wil Brawley
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Most restaurants fail. Yours can succeed. The owners in this book will tell you how... Restaurant Owners Uncorked is a collection of interviews with a diverse range of twenty owners, such as the legendary and colorful Phil Roberts, founder of Buca di Beppo and The Oceanaire Seafood Room; Scott Leibfried, a renowned, high-energy figure in the culinary industry who is part of the cast of the hit television show, “Hell's Kitchen”; and Chris Sommers, a former Silicon Valley technology executive who makes Chicago-style deep dish pizza (in St. Louis) so well that he was invited to the White House to cook it for President Obama and the first family. This book isn’t useful only for aspiring restaurant owners. It also provides practical advice for anybody who currently owns a restaurant or who simply wants to understand and be entertained by reading the business philosophies of twenty successful entrepreneurs. As you read these interviews, you’ll feel like you are sitting down with the owners over a cup of coffee or a beer, picking their brains and finding out what makes them tick. You’ll learn why restaurants don’t have to be risky at all, what chain restaurants’ collective Achilles heel is, why having a good CPA is as important as the food you put on the plate, and much more.
- Sales Rank: #100423 in Books
- Brand: Brand: CreateSpace Independent Publishing Platform
- Published on: 2011-02-28
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .73" w x 6.00" l, .96 pounds
- Binding: Paperback
- 322 pages
- Used Book in Good Condition
From the Author
I'm with a company called Schedulefly, and restaurants are our customers. When one of my business partners and I decided that we'd like to open a restaurant one day and began outlining a concept, we realized that as cool as that sounded, we didn't know what it takes to be successful in such a tough industry. We decided to start interviewing restaurant owners to find out how they do it. The interviews were so full of great advice and wisdom, we knew we needed to find a way to share them.
This book is a collection of those interviews - the stories of twenty restaurant owners from all over the U.S., and one from Canada. They all tell how they got started, what's worked for them, what hasn't worked, and the pearls of wisdom they've learned along the way. They're all very open, honest and candid about what the restaurant business is like - both the pros and the cons. I hope you'll find Restaurant Owners Uncorked to be easy to read and entertaining, and that you'll learn what it takes to succeed in a fun but tough industry.
Enjoy your read,
Wil
From the Back Cover
One tip from each owner...
Go Where the Universities Are Focus On What's Happening Inside Your Four Walls A Good CPA Is as Important as Good Food Pay Managers On Profits Edgy Marketing Gets Free PR Know Your Community Intimately Compete For Talent, Not Customers You Can Dominate In Small Towns Have a Hook Serve from the Heart Give Incredible Benefits Check Your Ego at the Door Feed Customers Like They're Friends Be Transparent with Your Staff Focus On Volume Over Margins Keep Your Fundamentals Simple Never Cut Corners Evolve or Die Hire Integrity Over Experience Hire Sales People for Every Position
About the Author
Wil Brawley is a member of the Schedulefly crew. Schedulefly (www.schedulefly.com) is a company with a passion for making life easier for owners, managers and staff at independent restaurants.
Most helpful customer reviews
21 of 21 people found the following review helpful.
A Bible to Starting and Running a Successful Business, Restaurant or Not
By Entrepreneur
Most of the so called "entreprenurial" books are filled with rhetoric from an author describing how he or she started a successful company. Most also contain a lot of what I like to call "fluff" and cliched advice. This Gem "Restaurant Owners Uncorked" contains e)none of the above.
The author of this book is a skilled Software entrepreneur (First Research, ScheduleFly), but admirably and humbly never touts his own experiences or opinions. Instead, through brilliant open-ended and consultative questioning, Wil Brawley guides 20 other successful restaurant entrepreneurs down an exciting path in which they each share tactical advice and nuggets that any business executive will learn from (including myself). Each chapter is it's own journey including do's, dont's, and what it takes to win. If you are thinking of starting any business, this book is a must read. BEWARE - Once you begin it's impossible to put down, except to run and grab a highlighter or jump online and purchase more copies for your colleagues.
11 of 11 people found the following review helpful.
Direct answers to real time small business dilemmas
By J.W. Carne
I followed the creation of this book through the weekly posting of excerpts that the Schedule-fly website Blog provided. As a small business owner NOT in the food industry I was initially surprised by the common sense approach and situational similarities my business experience shared with these folks being interviewed. I have a couple of friends that have started coffee shop and cupcake stores recently so I was excited to share this read and great insight with them. The pressure of location to hiring the right people to getting new folks through the door and then making sure they come back because they feel you have set yourself apart from the other choices that consumer has are difficult... To see these owners with such different backgrounds and approaches answer the important start-up questions unscripted reassured me in some areas and told me where we need to improve in others. Definitely recommend this book for all small business owners who like to think outside the box..
7 of 7 people found the following review helpful.
Absolutely amazing
By Amazon Customer
As someone who's been in the industry for a bit but just about to open their first spot, this book is absolutely amazing. It's not something written by some consultant who was indispensable to the growth of Applebee's or a professor who's done a study of 300 restaurants but hasn't opened one himself.
This book talks to a wide variety of owners, in a wide variety of market-types, and comes away with so many great things to keep in mind as you delve in to the world of restaurant-opening and operating. You get candid conversations with owners about how they succeeded and what exactly they screwed up (and you can avoid it yourself).
The book is done in interview form so it's not an author's interpretation of what they thought was the owner's most important information. To the contrary, the weakest part of the book is when the author does a few short "key points" at the end of each interview to give you the takeaways. Take those or leave 'em, you'll probably get something different than he did.
If you have a restaurant book library, this needs to be in it. If you only read 3 books before you open a restaurant (please read at least 3), then this needs to be one of those 3.
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