About the book
Douglas Robert Brown's handbook covers starting and managing a restaurant, from hiring, training and menus to bar management, catering, marketing, accounting and budgeting. One description refers to a revised fourth edition with 28 chapters, including material on franchising and preparing a restaurant for sale.
Chuck Rogers of Chuck Rogers Consulting called it the standard reference for opening and operating a restaurant, and suggested keeping the Kindle copy for quick lookups and the print copy for study.
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This book has 1 recommendation
Chuck Rogers (Owner/Chuck Rogers Consulting)
This is the bible for starting and running a restaurant. I recommend you get the printed version and the Kindle version. Use the Kindle version for quick reference and the printed version for study.
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