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You could have called this book "What they don’t teach you at The Culinary Institute".

As you know, operating a restaurant is a difficult; even a dangerous business. Competition is fierce and costs keep rising. You are subject to a patchwork of government regulations covering everything from second-hand cigarette smoke to cleanliness. More recently, you face new concerns involving SARS, Mad Cow Disease and the possibility of cancer causing agents in salmon from fish farms. You will find it a challenge to succeed in this industry, however, this book can help you to greatly improve your chances.

This is not a "How-To" book. It does not deal specifically with obvious elements such as design, regulations, furnishings or logistics. Instead, it provides you with a pragmatic view of an industry that is unique and it offers you with unorthodox (but proven) advice on the subtle art of survival.

The material is arranged alphabetically and it will take you only 3 or 4 minutes to read. each chapter. If you have some basic knowledge of the restaurant business, this great book will help to comfort and guide you through the "best of times; the worst of times".

Contents

A     About This Book

        Absentee Management

        Accountants

        Activity (initial burst)

        Advertising

        Advice

        Attrition (reasons for)

B     Banks

        Banking (On-Line)

        Bartenders

        Best Of..

        Bookkeeping

        Books (& periodicals)

        Break It Down

       Budgets

        Bureaucracy

        Buying

C     Checking Chits

        Checks (in the mail)

        Chefs

        Cleanliness (read "spotless")

        Competence

        Competition

        Complaints

        Comps

        Concept

        Consultants

        Customers

D     Death (by stagnation)

        Discipline (self)

        Dishwashers

        Do As I Say, Not As I Do

        Do It Yourself

        Don't Forget Why You're Here

        Dropping The Ball

        Due Diligence

        Dumpsters

E     Ego

        Eighty Six (86)

        Excellence

        Excuses

        Expansion (That Second Store)

F     Family

        Favoritism

        Financing (unconventional sources)

        Firing

        Formula

        Food, Philosophy of

        Free Publicity

G     Gift Certificates

        Gifts (from purveyors)

        Gourmet

H     Health Department

        Help!

        "Hey, I know what I'm doin"

        Honesty

        Hospitality

I     In The Weeds

        Income (Ancillary)

        Instinct

        Inventories

        Inventory Companies

        Investors

        I.R.S.

J     Jack-of-all-trades

        Job Descriptions

        Join

K     K.I.S.S.

        Kitchens

L     Lawyers

        Location

M     Management (style of)

        Marketing

        Meetings

        Meetings (Conducting)

        Menu

        Minimum Wage

N     Neophytes

        Nepotism

        No-No's

O     Obfuscate (to confuse, bewilder or stupefy)

        Obnoxious (Patrons)

        Office Time

P     Penny Mentality

        P.O.S. Systems

        Prime Costs

        Profit

        P & L

        Policy Manual

        P.R.

        Propaganda (It's not always a bad thing)

        Purveyors

Q     Quality

        Quantity

        Queue (kew)

R     Restrooms

        Résumés

        Retire The Menu

        Revolving Door

        Risk

S     S.B.A.

        Schedules

        Separation (3 Degrees Of)

        Service

        Shibui

        Signs

        Staff

        Standards

        Succeeding (17 Notable Opinions)

        Surveillance

        Survival, (day-to-day)

T     Taxes

        Telephone Etiquette

        Thank You

        Theory

        Time

        Timecards

        Trade

        Trends

U     Under the Table

        Ups & Downs

V     Value

        Visuals

W     Wage & Hour

        Well-meaning

        Wine Sales

        Word of Mouth

        WWW

X     X-Factor

        Xmas

Y     Yin & Yang

        You

Z     Zeus

        Zip (zone improvement plan)

Case History I

Case History II

Case History III

Notes

A Street Wise Manager's Guide to Success in the Restaurant Business, by: Matthew Lallo 241 pages, ISBN 978-1-55270-144-7 softcover,  $29.95. ($US)

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