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Most popular at the top

  • Red's Eatsby Virginia Wright; Debbie Cronk

    Down East Books 2010; US$ 13.99

    The first and only book about the tiny red phenomenon Red's Eats, where loyal patrons will wait for an hour or more for a rich, succulent lobster roll. Debbie Cronk, whose family has owned Red's Eats for more than 30 years, shared stories and memorabilia for the book. Red's has legions of fans across the U.S. because 90% of Maine tourists pass by... more...

  • Restaurantby Stephen C. Barth; David K. Hayes; Jack D. Ninemeier

    Wiley 2007; US$ 31.00

    How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant... more...

  • The Restaurantby John R. Walker

    John Wiley & Sons, Inc. 2007; US$ 55.50

    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 takes know-how,... more...

  • Restaurant Success by the Numbers, Second Editionby Roger Fields

    Potter/TenSpeed/Harmony 2014; US$ 16.99

    This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows... more...

  • Restaurant and Moreby Entrepreneur magazine

    Entrepreneur Press 2012; US$ 49.00

    Restaurant sales are expected to hit $511 billion this year. More people than ever are dining out. Average Joes are becoming "foodies" after exposure to the celebrity chefs and exotic ingredients on TV's Food Network. Busy consumers don't have the time or inclination to cook--they want the flavor of fresh bread without the hassle of baking. They want... more...

  • Running a Food Truck For Dummiesby Myrick

    Wiley 2012; US$ 22.99 US$ 18.39

    The easy way to drive your food truck business to success A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front"... more...

  • Studienführer Hotellerie & Touristikby Axel Gruner; Manuel Hübschmann; Hotelverband Deutschland (IHA)

    Erich Schmidt Verlag 2012; US$ 26.56

    Wo soll ich studieren und welche Schwerpunkte liegen mir? Wie international und praxisnah sind die einzelnen Angebote der (Fach-)Hochschulen sowie Berufsakademien? Welche Eingangsqualifikationen muss ich mitbringen? Gleich in den Beruf oder die akademische Ausbildung noch um einen Master ergänzen? Um die vielseitigen Berufschancen zu nutzen, die... more...

  • Tar Heel Traveler Eatsby Scott Mason

    Globe Pequot Press 2014; US$ 23.99

    Scott Mason is the Tar Heel Traveler and he loves to eat hot dogs, cheeseburgers, barbecue, biscuits, and ice cream served in crumbling cinder-block buildings and ramshackle dives along the back roads of North Carolina. As a full-time feature reporter for WRAL-TV in Raleigh since 2007, Scott has discovered that North Carolina is filled with many amusing... more...

  • This Ain't No Holiday Innby James Lough

    Schaffner Press, Inc. 2013; US$ 9.99

    During its heyday, the Chelsea Hotel in New York City was a home and safe haven for Bohemian artists, poets, and musicians such as Bob Dylan, Gregory Corso, Alan Ginsberg, Janis Joplin, and Dee Dee Ramone. This oral history of the famed hotel peers behind the iconic façade and delves into the mayhem, madness, and brilliance that stemmed from the hotel... more...

  • The Truck Food Cookbookby John T Edge

    Workman Publishing Company 2012; US$ 15.95

    It?s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America?s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland,... more...