3 Best Restaurant Books summarised

Are you planning to start a restaurant or a cafe business? Then these 3 books are an absolute essential read for you.

But don’t worry, I won’t just give you the names of the books. I’ll even share some of my top learnings from the book, so if you don’t have the time to read the entire book, you’ll still get a good gist.

1. Setting the Table

"Setting the Table" by Danny Meyer is an essential book in the hospitality industry. The book highlights Meyer's experiences and lessons learned from founding and running some of New York City's most popular restaurants, including Union Square Cafe and Gramercy Tavern.

Here are some key takeaways from the book:

1. Hospitality vs. Service: Meyer makes a critical distinction between service and hospitality. Service is the technical delivery of a product, whereas hospitality is how the delivery of that product makes its recipient feel. Hospitality is seen in actions that make guests feel cared for and valued, not just served.

2. Enlightened Hospitality: This is Meyer's business philosophy that puts employees first, followed by guests, the community, suppliers, and investors. Meyer argues that by prioritising staff welfare, employees are more likely to provide excellent service, which in turn leads to customer satisfaction and profitability.

3. Hiring and Team Culture: Meyer emphasizes the importance of hiring staff who embody what he refers to as the "51%," those who have emotional skills, with the remaining 49% being technical skills. A positive team culture is critical, and Meyer suggests investing in training and development to foster this.

4. The Importance of Context: Meyer discusses how the context in each restaurant helps define its style and service. Understanding the environment and community around each location is crucial to crafting an appropriate dining experience that resonates with guests.

5. Mistakes and Recovery: Meyer encourages embracing mistakes as learning opportunities. He highlights the importance of recovery, where a mishap occurs, and how the staff handles it can significantly impact guest satisfaction. Turning a bad experience into a good one can build strong loyalty.

6. Continuous Improvement: Continuous learning and innovation are crucial in the hospitality business. Meyer stresses the importance of staying curious, seeking feedback, and always looking for ways to improve both the guest experience and business operations.

7. Leadership and Management: Leadership in hospitality should be all about inspiring and motivating people. Meyer shares insights into managing both people and processes in a way that aligns with overall business values and goals.

By summarising these principles, you can understand how Danny Meyer's approach to hospitality can be applied not just in restaurants but in any customer-focused business.

2. Restaurant Success by the Numbers

"Restaurant Success by the Numbers" by Roger Fields is a practical guide aimed at those looking to open and operate a profitable restaurant. The book provides a comprehensive overview of the financial and managerial aspects of the restaurant business, making it a valuable resource for both new and experienced restaurateurs.

Here are some key takeaways from the book:

1. Business Plan: Fields emphasizes the importance of having a thorough business plan that outlines your concept, market analysis, competition, and financial projections. A well-constructed business plan is crucial for securing financing and guiding your operations.

2. Understanding Costs: A deep understanding of costs—both fixed and variable—is crucial. Fields breaks down how to calculate and manage costs associated with rent, labor, food, and other expenses. Controlling these costs is essential to maintaining profitability.

3. Pricing Strategy: The book details how to set menu prices based on the cost of ingredients and other overheads, aiming for a balance between affordability for customers and profitability for the restaurant.

4. Profit Margins: Fields explains the typical profit margins in the restaurant industry and how to aim for these benchmarks. He provides strategies for maximizing profit margins through efficient operations and effective cost control.

5. Financial Management: Strong financial management practices are essential. This includes regular reviews of financial statements, understanding cash flow, and knowing how to read and use financial data to make informed decisions.

6. Marketing and Customer Relations: Marketing strategies to attract and retain customers are discussed, emphasizing the importance of customer service and building a loyal customer base.

7. Compliance and Legal Issues: The book covers necessary compliance with regulations and legal issues that restaurant owners must navigate, including licenses, permits, and health inspections.

8. Exit Strategies: Finally, Fields discusses the importance of having an exit strategy. This could involve selling the restaurant, scaling up, or franchising, depending on the owner’s long-term goals.

"Restaurant Success by the Numbers" provides a clear, numbers-focused approach to understanding the complexities of running a successful restaurant. It serves as both a guide for new entrants into the industry and a refresher for seasoned owners who want to revisit the fundamentals of restaurant management.

3. Kitchen Confidential

"Kitchen Confidential: Adventures in the Culinary Underbelly" by Anthony Bourdain is a candid and often irreverent look inside the world of restaurant kitchens. Published in 2000, it is part memoir and part exposé, revealing the gritty realities of the culinary industry as experienced by Bourdain during his early years as a chef. Here are some key insights and themes from the book:

1. The Reality of Kitchen Life: Bourdain pulls back the curtain on the chaotic, intense, and often not-so-glamorous life inside restaurant kitchens. He describes the high-pressure, high-stakes environment where chefs and kitchen staff work long hours in challenging conditions.

2. Passion for Food: Despite the tough working conditions, Bourdain emphasizes his deep love and passion for food and cooking. This passion is what drives many chefs, despite the hardships they may face.

3. Learning the Ropes: Bourdain recounts his own professional journey, including his education at the Culinary Institute of America and his various kitchen jobs in New York City. He shares lessons learned from mistakes and mentors alike, providing a real-world education in culinary arts.

4. Misfits and Eccentrics: The book highlights the eclectic mix of personalities that one finds in the kitchen—from ex-cons to artists—each bringing their own unique flair and dynamic to the intense kitchen environment.

5. Drugs and Excess: Bourdain does not shy away from discussing the rampant drug use and hedonistic behaviors that were common in the 1980s and 1990s culinary scene. He explores how this lifestyle affected both his personal and professional life.

6. Culinary Secrets: "Kitchen Confidential" is also famous for revealing industry secrets and practical advice. Bourdain offers insights into what not to order on a Monday (like fish), the importance of a good chef’s knife, and why you should never eat in a restaurant with dirty bathrooms.

7. Cultural Impact: The book has had a significant impact on how the general public perceives the culinary industry. It opened up conversations about the often hidden aspects of restaurant culture and has inspired many to enter the culinary field.

"Kitchen Confidential" remains a defining book in food literature, offering an unfiltered look at the restaurant world through the eyes of one of its most colourful and beloved figures. It's a must-read for anyone interested in the reality behind the culinary arts, portrayed with Bourdain’s signature wit and brutal honesty.