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4 books on Restaurant software [PDF]
March 15, 2025 | 21 |
These books are covering point-of-sale systems, inventory management, reservation handling, employee scheduling, customer loyalty programs, kitchen display systems and financial reporting.
1. Restaurant Management Confidential
2022 by Gajanan Shirke
Running a restaurant is a bit like piloting a spaceship through an asteroid field—except the asteroids are made of customer complaints, late ingredient deliveries and staff who have mysteriously vanished just before the dinner rush. Restaurant Management Confidential is here to help you navigate this chaos with a mix of practical wisdom and survival tactics, whether you’re a wide-eyed student about to step into the industry or a battle-hardened manager wondering why the dishwasher is on fire again. Covering everything from crafting a front-of-house experience that doesn’t resemble a circus (unless that’s your theme) to making sure the back-of-house runs with something vaguely approaching efficiency, this book ensures you’re equipped to handle the delightful unpredictability of the restaurant world. Packed with insights, practical strategies and probably the closest thing to a user manual for managing humans in a high-stress, high-speed environment, this guide is essential reading for anyone determined to keep their restaurant from spiraling into total anarchy—at least, not on their watch.
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2. The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance the Employee Experience
2019 by Alex M. Susskind, Mark Maynard
Running a restaurant, as The Next Frontier of Restaurant Management helpfully points out, is not just about serving delicious food but about orchestrating a delicate, data-driven ballet where guests demand impeccable service, employees mysteriously disappear mid-shift and technology exists mainly to remind you how much money you’re not making. Co-authored by hospitality guru Alex M. Susskind and industry veteran Mark Maynard, this book explores the brave new world where restaurants harness data to improve customer service and—perhaps more miraculously—make employees actually enjoy their jobs. Covering everything from managing guest expectations (i.e., dealing with people who think Yelp reviews are a form of modern warfare) to maintaining a workplace culture that doesn’t make staff flee for the exits, this book turns restaurant management into something slightly less overwhelming. With insights on everything from service standards and complaint handling to ambiance design and the strategic deployment of technology (no, not just another fancy POS system), this is the essential survival guide for anyone trying to keep a restaurant running smoothly without descending into a chaos of misplaced orders, unhappy diners and existential despair.
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3. Opening a Restaurant Or Other Food Business Starter Kit
2005 by Sharon L. Fullen
Opening a restaurant sounds like a charming idea—after all, how hard can it be to serve delicious food to delighted customers while basking in the glow of culinary success? Very hard indeed, as Opening a Restaurant or Other Food Business Starter Kit is here to politely but firmly inform you. The restaurant industry is a treacherous battlefield littered with the broken dreams of those who thought a good lasagna recipe was all they needed. Fortunately, this book (and its trusty CD-ROM, because why not?) provides the ultimate survival kit for anyone brave enough to enter the fray. Covering everything from writing a business plan that doesn’t look like it was scribbled on a napkin, to marketing strategies, financial forecasting and the delicate art of convincing investors that your restaurant won’t collapse within six months, this guide ensures you don’t become just another tragic statistic. Whether you’re an aspiring chef-turned-entrepreneur or someone who simply enjoys making life extremely complicated for themselves, this book is your essential roadmap to navigating the chaotic, glorious and slightly terrifying world of food business ownership.
Download PDF
4. Building Restaurant Profits: How to Ensure Maximum Results
2003 by Jennifer Hudson Taylor, Douglas Robert Brown
Running a restaurant is a bit like juggling flaming skewers while riding a unicycle through a crowded dining room—exciting, impressive and almost certainly a disaster waiting to happen. Building Restaurant Profits: How to Ensure Maximum Results exists to help ensure that disaster is at least profitable. Part of the Food Service Professional Guide TO series (which sounds reassuringly official), this book offers step-by-step guidance for restaurant owners who would rather spend their time making money than wondering why their food costs have mysteriously devoured their entire profit margin. Covering everything from choosing a restaurant location that isn’t cursed by bad foot traffic, to training a waitstaff that doesn’t immediately vanish mid-shift, this guide is refreshingly free of unnecessary fluff—just practical, bite-sized chunks of wisdom designed to keep your business from collapsing into a beautiful, well-plated catastrophe. Plus, it even includes phone numbers and websites for important industry contacts, because nothing says “restaurant success” quite like knowing exactly who to call when everything inevitably goes sideways.
Download PDF
How to download PDF:
1. Install Google Books Downloader
2. Enter Book ID to the search box and press Enter
3. Click "Download Book" icon and select PDF*
* - note that for yellow books only preview pages are downloaded
1. Restaurant Management Confidential
2022 by Gajanan Shirke
Running a restaurant is a bit like piloting a spaceship through an asteroid field—except the asteroids are made of customer complaints, late ingredient deliveries and staff who have mysteriously vanished just before the dinner rush. Restaurant Management Confidential is here to help you navigate this chaos with a mix of practical wisdom and survival tactics, whether you’re a wide-eyed student about to step into the industry or a battle-hardened manager wondering why the dishwasher is on fire again. Covering everything from crafting a front-of-house experience that doesn’t resemble a circus (unless that’s your theme) to making sure the back-of-house runs with something vaguely approaching efficiency, this book ensures you’re equipped to handle the delightful unpredictability of the restaurant world. Packed with insights, practical strategies and probably the closest thing to a user manual for managing humans in a high-stress, high-speed environment, this guide is essential reading for anyone determined to keep their restaurant from spiraling into total anarchy—at least, not on their watch.
Download PDF
2. The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance the Employee Experience
2019 by Alex M. Susskind, Mark Maynard
Running a restaurant, as The Next Frontier of Restaurant Management helpfully points out, is not just about serving delicious food but about orchestrating a delicate, data-driven ballet where guests demand impeccable service, employees mysteriously disappear mid-shift and technology exists mainly to remind you how much money you’re not making. Co-authored by hospitality guru Alex M. Susskind and industry veteran Mark Maynard, this book explores the brave new world where restaurants harness data to improve customer service and—perhaps more miraculously—make employees actually enjoy their jobs. Covering everything from managing guest expectations (i.e., dealing with people who think Yelp reviews are a form of modern warfare) to maintaining a workplace culture that doesn’t make staff flee for the exits, this book turns restaurant management into something slightly less overwhelming. With insights on everything from service standards and complaint handling to ambiance design and the strategic deployment of technology (no, not just another fancy POS system), this is the essential survival guide for anyone trying to keep a restaurant running smoothly without descending into a chaos of misplaced orders, unhappy diners and existential despair.
Download PDF
3. Opening a Restaurant Or Other Food Business Starter Kit
2005 by Sharon L. Fullen
Opening a restaurant sounds like a charming idea—after all, how hard can it be to serve delicious food to delighted customers while basking in the glow of culinary success? Very hard indeed, as Opening a Restaurant or Other Food Business Starter Kit is here to politely but firmly inform you. The restaurant industry is a treacherous battlefield littered with the broken dreams of those who thought a good lasagna recipe was all they needed. Fortunately, this book (and its trusty CD-ROM, because why not?) provides the ultimate survival kit for anyone brave enough to enter the fray. Covering everything from writing a business plan that doesn’t look like it was scribbled on a napkin, to marketing strategies, financial forecasting and the delicate art of convincing investors that your restaurant won’t collapse within six months, this guide ensures you don’t become just another tragic statistic. Whether you’re an aspiring chef-turned-entrepreneur or someone who simply enjoys making life extremely complicated for themselves, this book is your essential roadmap to navigating the chaotic, glorious and slightly terrifying world of food business ownership.
Download PDF
4. Building Restaurant Profits: How to Ensure Maximum Results
2003 by Jennifer Hudson Taylor, Douglas Robert Brown
Running a restaurant is a bit like juggling flaming skewers while riding a unicycle through a crowded dining room—exciting, impressive and almost certainly a disaster waiting to happen. Building Restaurant Profits: How to Ensure Maximum Results exists to help ensure that disaster is at least profitable. Part of the Food Service Professional Guide TO series (which sounds reassuringly official), this book offers step-by-step guidance for restaurant owners who would rather spend their time making money than wondering why their food costs have mysteriously devoured their entire profit margin. Covering everything from choosing a restaurant location that isn’t cursed by bad foot traffic, to training a waitstaff that doesn’t immediately vanish mid-shift, this guide is refreshingly free of unnecessary fluff—just practical, bite-sized chunks of wisdom designed to keep your business from collapsing into a beautiful, well-plated catastrophe. Plus, it even includes phone numbers and websites for important industry contacts, because nothing says “restaurant success” quite like knowing exactly who to call when everything inevitably goes sideways.
Download PDF
How to download PDF:
1. Install Google Books Downloader
2. Enter Book ID to the search box and press Enter
3. Click "Download Book" icon and select PDF*
* - note that for yellow books only preview pages are downloaded
