RESTAURANT WITHOUT ILLUSIONS
Practical Management Manual for Restaurant Owners and Managers
20 years of hospitality experience in one practical book.
Wherever you run your restaurant in Europe, the fundamentals stay the same. Whether it is in London, Dublin, Berlin, Amsterdam, Milan or Barcelona, successful restaurant management always comes down to the same essentials: numbers, people, processes, discipline and control.
Running a restaurant is not only about food. It is about understanding costs, setting the right prices, managing people, controlling daily operations and building a business that works in real life.
WHAT YOU'LL FIND INSIDE
A practical restaurant management manual based on real operational experience.
Food cost and labour cost management
Pricing, margins and menu economics
Purchasing and supplier management
Team management
Processes and internal control
Restaurant KPIs and key numbers
Practical examples and management principles
No unnecessary theory. Just practical principles you can apply in real restaurant operations.