Produced in conjunction with Oracle Hospitality, The Essential Guide to Running a Restaurant includes practical advice and case studies from successful operators.
The guide covers a wide variety of areas, including recruitment, technology, kitchen kit, marketing, customer service and menu design – broken down by section. Each section comes with a practical ‘dos and don’ts’ checklist.
In the recruitment section, Jeremy Courmadias, general manager at Australian operator Rockpool Bar & Grill, explains how a strong company culture is key to finding and keeping good staff.
On the subject of marketing, Joonas Mäkilä, from Finland-based restaurant group Royal Ravintolat, sets out why the message is more important than the medium.
Other highlights include Denmark and UK-based chain Sticks ‘n’ Sushi’s unconventional method to menu design, and how US restauranter Bryan Voltaggio’s varied portfolio means he is able to adopt the same approach to service – whether it’s in his fine dining, family-friendly or fast-casual venues.
The guide also includes a ‘hall of fame’ section, where eight international restauranteurs share their experiences and inspirations.
Those featured in the section include Morgan Davies, founder of UK burrito chain Barburrito; and Giacomo Moncalvo, founder of Italian café group Ca’puccino – which has sites across the UK and Italy.
Oracle Hospitality offers a range of software, hardware, and EPoS-related services.
Ray Carlin, vice-president of strategy and solutions management at Oracle Hospitality, said: “We are obviously passionate about technology, but there are other things that a restaurateur has to think about when opening a new place, including location, finance, recruitment, menu design, marketing and more.
He added: “That is why you will find information and advice regarding all of these topics in this book.”