The following books have received great reviews and would be a great starting point to learn about the restaurant industry:
- Against the Gods: The Remarkable Story of Risk, by Peter Bernstein (1996)
- The Art of the Start: The Time-Tested, Battle-Hardened Guide for Anyone Starting Anything, by Guy Kawasaki (2004)
- Brand New: How Entrepreneurs Earned Consumers’ Trust from Wedgwood to Dell, by Nancy F. Koehn (2001)
- The Dilbert Principle: A Cubicle’s-Eye View of Bosses, Meetings, Management Fads, and Other Workplace Afflictions, by Scott Adams (1996)
- The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It, by Michael Gerber (1995)
- The Effective Executive: The Definitive Guide to Getting the Right Things Done, by Peter Drucker (1967)
- The Fifth Discipline: The Art & Practice of the Learning Organization, by Peter Senge (1990)
- First, Break All the Rules: What the World’s Greatest Managers Do Differently, by Marcus Buckingham and Curt Coffman (1999)
- The Great Game of Business: The Only Sensible Way to Run a Company, by Jack Stack (1992)
- Running a Restaurant For Dummies by Michael Garvey, Andrew G. Dismore, Heather Dismore
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