In this straightforward and tips-filled audiobook, Katelyn Silva presents her approach and strategies for not only building a team, but leading them effectively to have smoother shifts, happier guests and team members, and, ultimately, more money. How to Rock Restaurant Management will equip you with all the tools you need to build a team of all-stars that become your secret weapon to success in your management career.

How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.

A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

If you have always dreamt of allowing people to taste the delicacies that you cook but don’t want to invest a fortune in doing so, then a food truck business is exactly what you need, and this book will guide you from the ground level. In book two, you will have all the essential tools you need at your disposal so that you know what to do and whom to contact in case some legal issues arise or how to make your customers aware of your business. The purpose of this book is to let you know of your probable mistakes so that you don’t make those common mistakes.

With the horrific failure rates of restaurants, how can you ensure yours will not only survive but grow and thrive? If your restaurant sucks, it is because you suck at running it; 100 percent. Donald Burns, author of Your Restaurant Sucks has created a methodology and mindset honed from his Special Operations training in the US Air Force. As a Pararescueman, his training developed a keen sense of purposeful and fast decision making. In the military, he learned the phrase, "embrace the suck".

Let’s start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today’s pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream.

Surprise - you’re in charge now! Steady money and new opportunities awaited as you moved up from server or bartender to front-of-house manager. But too often, restaurant management find themselves leading with minimal training, a ton of responsibilities, and no clue how to improve. You’ve run the Friday night rush, you’ve juggled expectations of staff and guests - but have you figured out how to improve while keeping the restaurant profitable?

Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?

Forget the old concepts of retirement and a deferred life plan. There is no need to wait and every reason not to, especially in unpredictable economic times. For living more and working less, this book is the blueprint. This expanded edition includes dozens of practical tips and case studies from people who have doubled their income, overcome common sticking points, and reinvented themselves using the original book.

ALL IN is the pinnacle book in Mike Michalowicz's Entrepreneurship Simplified series, setting the standard for building high-performing teams in today’s challenging work environment. Whether dealing with remote work, flex schedules, or generational divides, ALL IN provides a proven framework for recruiting top talent, transforming underperformers into superstars, and cultivating a culture where every employee is as dedicated as an owner.

Still in his early 30s, Chris is on the verge of completing a tour of every country on earth – he’s already visited more than 175 nations - and yet he’s never held a “real job” or earned a regular paycheck. Rather, he has a special genius for turning ideas into income, and he uses what he earns both to support his life of adventure and to give back. In The $100 Startup, he tells you how to lead of life of adventure, meaning and purpose - and earn a good living.

The ABCs of Real Estate Investing teaches how to achieve wealth and cash flow through real estate, find a property with real potential, unlock the myths that are holding you back, negotiate the deal based on the numbers, and much more.

Exploring a wide range of everyday topics - from credit card debt and household budgeting to holiday sales - Ariely and Kreisler demonstrate how our ideas about dollars and cents are often wrong and cost us more than we know. Mixing case studies and anecdotes with tangible advice and lessons, they cut through the unconscious fears and desires driving our worst financial instincts and teach us how to improve our money habits.

Construction industry business coach, speaker, and author, Shawn Van Dyke, has taken the core concepts of Mike Michalowicz's Profit First and customized them to address the specific needs of the construction industry. Profit First for Contractors addresses the major struggles contractors face and provides clear and actionable guidance on how to overcome them. Shawn shows contractors how to go from simply getting by to becoming permanently profitable.

It's an axiom of business that great companies grow their revenues and profits year after year. Yet quietly, under the radar, a small number of companies have rejected the pressure of endless growth to focus on more satisfying business goals. Goals like being great at what they do, creating a great place to work, providing great customer service, making great contributions to their communities, and finding great ways to lead their lives. In Small Giants, veteran journalist Bo Burlingham takes us deep inside 14 such remarkable companies.

A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

It's an axiom of business that great companies grow their revenues and profits year after year. Yet quietly, under the radar, a small number of companies have rejected the pressure of endless growth to focus on more satisfying business goals. Goals like being great at what they do, creating a great place to work, providing great customer service, making great contributions to their communities, and finding great ways to lead their lives. In Small Giants, veteran journalist Bo Burlingham takes us deep inside 14 such remarkable companies.

If there’s anyone who can prevent a bar or restaurant from going belly-up, it’s Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he runs the biggest trade show in the business and has turned around nearly 1,000 bars and at least that many restaurants.

Richard Koch has made a career out of spotting "Star businesses" - and has made millions from them. Star businesses are ventures operating in a high-growth sector - and are the leaders of their niche in the market. Stars are rare. But with the help of this book and a little patience, you can find one - or create one yourself.This is a vital book for any budding entrepreneur or investor (of grand or modest means).

In 2004 Philip Delves Broughton abandoned a post as Paris bureau chief of the London Daily Telegraph to join 900 other would-be tycoons on the Harvard Business School's plush campus. With acute and often uproarious candor, he assesses the school's success at teaching the traits it extols as most important in business: leadership, decisiveness, ethical behavior, and work/life balance.

Big new ideas rarely make great businesses. Laboring on a business plan can be a waste of time. You are going to need dramatically more start-up money than you think you do. Counterintuitive concepts like these have helped the world's best entrepreneurs succeed. Yet most of us only learn them the hard way. Len Green, an experienced investor, entrepreneur, and business professor, shares inside secrets and proven tactics for launching a business.

The lifeblood of your business is repeat customers. But customers can be fickle, markets shift, and competitors are ruthless. So how do you ensure a steady flow of repeat business? The secret--no matter what industry you're in--is finding and keeping automatic customers. These days virtually anything you need can be purchased through a subscription, with more convenience than ever before.

Eventually every job and every business will become irrelevant. According to Jason Jennings, the past few decades have seen unprecedented shifts: former third-world nations have transformed themselves into high-tech manufacturing powerhouses; technology has democratized business and increased competition in ways never before seen; and customers, used to getting exactly what they want when they want it, are no longer beholden to the corporate giants.

When pioneering business journalist and Inc. magazine editor at large Bo Burlingham wrote Small Giants, it became an instant classic for its original take on a common business problem - how to handle the pressure to grow. Now Burlingham is back to tackle an even more common problem - how to exit your company well. Sooner or later, all entrepreneurs leave their businesses and all businesses get sold, given away, or liquidated.

When Mark Rampolla filled a notebook with potential start-up ideas, his wife asked him some tough questions. What about this idea is exciting, beyond the possibility of a profit? How will it fit into a life that makes you and your family happy? How will it change the world? Eventually Mark found his great idea: coconut water. He had seen the developing world use coconut water, but this valuable resource was being discarded in the US. While taking on the beverage industry was a big goal - high-hanging fruit - it was worth the risk.

For everyone who dreads going to work on Monday mornings, inspiring advice on how to find fulfilling work in an uncertain age. Do you hate Mondays? If so, what's keeping you at your current job? If you said a steady paycheck and the promise of a secure retirement, then you're in for a big disappointment. In today's volatile economy, there is nothing safe about punching the clock for a job you hate.

Imagine what Atari might have achieved if Steve Jobs had stayed there to develop the first massmarket personal computer. Or what Steve Case might have done for PepsiCo if he hadn't left for a gaming start-up that eventually became AOL. What if Salomon Brothers had kept Michael Bloomberg, or Bear Stearns had exploited the inventive ideas of Stephen Ross? Scores of top-tier entrepreneurs worked for established corporations before they struck out on their own and became self-made billionaires.

Grahame Wood opened the first Wawa Food Market in 1964 as an outlet for Wawa dairy products. Since then, the convenience store has grown into a well-known company that competes against the biggest industry players in the world in three areas: fuel, convenience, and food, all while maintaining their personal approach and small business mentality. Now, almost 50 years later, Wawa has opened its first store in Florida and begun to play on the national field. How did it happen?

Ryan Blair knows about building a business from the ground up. Like many entrepreneurs he had no formal business education. But he had great survival instincts, tenacity, and, above all, a "nothing to lose" mindset.Blair's middle-class childhood came to an abrupt end when his abusive father succumbed to drug addiction and abandoned the family. Blair and his mother moved to a bad neighborhood, and soon he was in and out of juvenile detention, joining a gang just to survive. Then his mother fell in love with a successful entrepreneur who took Ryan under his wing.

In a series of illuminating, often surprising experiments, MIT behavioral economist Dan Ariely refutes the common assumption that we behave in fundamentally rational ways. Blending everyday experience with groundbreaking research, Ariely explains how expectations, emotions, social norms, and other invisible, seemingly illogical forces skew our reasoning abilities.