Boutique Restaurants
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| Author | : John Riordan |
| Publisher | : Harper Design |
| Total Pages | : 0 |
| Release | : 2008-10-21 |
| Genre | : Architecture |
| ISBN | : 9780061374784 |
The art of fine dining has evolved over the years. Restaurants that were once hailed for their grandiose banquets have taken a back seat to some of their smaller cousins. Boutique Restaurants is a collection of some of the most creative restaurant designs in the world, from edgy and modern to traditional and laid back. Including work from some of the industry's most exciting architects and designers, this book explores store fronts, wall décor, place settings, lighting, and furniture. With beautiful full-color photographs throughout, this compilation gives examples from all over the artistic spectrum of how to create or update a boutique restaurant to make it stand out from the rest. The use of extraordinary designers, architects, artisans and chefs have created the thirty-four boutique restaurants in this book that are shaping the evolution of the food industry as we know it, by limiting their seating, and raising the bar.
| Author | : Jayanth Narayanan |
| Publisher | : Harper Collins |
| Total Pages | : 198 |
| Release | : 2016-02-10 |
| Genre | : Business & Economics |
| ISBN | : 9351777219 |
'This book is for every budding restaurateur, who, for some strange reason, insists on reinventing the wheel for lack of better guidance. It provides just the right insights and tips that may prevent one from committing mistakes that are committed all too often. It's a reminder that passion and hobby alone do not a restaurant make.' - Manu Chandra, Chef Partner, The Fatty Bao & Monkey Bar 'Having overseen the launch and operations of flagship restaurants and witnessed the evolution of several other dining establishments, I can say it's one thing to start a restaurant, and another to run it like a charm. What pays off in both stages is preparation -- comprehensive groundwork coupled with a sound grasp of finances, regulations, team-building, infrastructure, aesthetics, and standards of service and technology. Start Up Your Restaurant has it all covered. Priya and Jayanth combine their priceless insights and practical knowledge in this invaluable guide to navigating the unique terrain of the Indian restaurant ecosystem.' - Gautam Anand, Executive Director, ITC Hotels 'I should open a restaurant!'How frequently have you said that? Be it a cafe, a takeaway or a gourmet destination, the food business exerts a magnetic pull that few others do. Whether you are a food enthusiast or an entrepreneur looking for a clever business idea, the restaurant business promises adventure and endless possibilities. But creating that dream restaurant packed with happy people, which also rakes in the money, requires more than just passion - it calls for astute planning and rigorous execution.Choosing a smart ideaFunding and financePicking the perfect locationSetting up the spaceHiring the right peopleGetting licencesWorking with vendors and ensuring quality controlLaunching and marketingPacked with great tips and fun to read, this step-by-step guide from experts Jayanth Narayanan and Priya Bala will help you navigate therestaurant business with ease and efficiency.
| Author | : Alexander Lobrano |
| Publisher | : HarperCollins |
| Total Pages | : 259 |
| Release | : 2021-06-01 |
| Genre | : Biography & Autobiography |
| ISBN | : 1328585212 |
In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: “you must understand the intentions of the cook.” At the city’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
| Author | : Andrzej Kowalczyk |
| Publisher | : Springer Nature |
| Total Pages | : 374 |
| Release | : 2020-01-20 |
| Genre | : Science |
| ISBN | : 3030344924 |
This book focuses on the relationship between gastronomy and urban space. It highlights the intrinsic role of eating establishments and the gastronomy industry for cities by assessing their huge impacts on urban changes and discussing some of the challenges posed by new developments. Written by authors with a background in geography, it starts by discussing theoretical aspects of studies on gastronomy in urban space to place the subject in the broader context of urban geography. Covering both changes and challenges in gastronomy in urban space, it presents a wide range of problems, which are described and analysed using various case studies from Europe and other parts of the world.
| Author | : David Chang |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 306 |
| Release | : 2018-10-18 |
| Genre | : Cooking |
| ISBN | : 1472964128 |
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.
| Author | : Damian Mogavero |
| Publisher | : Crown Currency |
| Total Pages | : 338 |
| Release | : 2017-01-24 |
| Genre | : Business & Economics |
| ISBN | : 1101903317 |
The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.
| Author | : |
| Publisher | : Youguide International BV |
| Total Pages | : 132 |
| Release | : |
| Genre | : |
| ISBN | : |
| Author | : DK Eyewitness |
| Publisher | : Penguin |
| Total Pages | : 382 |
| Release | : 2017-08-15 |
| Genre | : Travel |
| ISBN | : 1465471006 |
True to its name, this Los Angeles travel guide covers all the city's major sights and attractions in easy-to-use top 10 lists that help you plan the vacation that's right for you. This newly updated travel guide for LA will lead you straight to the best attractions this city has to offer, from famous Hollywood sites to the best comedy clubs, museums, and restaurants. Expert travel writers have fully revised this edition of DK Eyewitness Travel Guide: Top 10 Los Angeles. + Brand-new itineraries help you plan your trip to Los Angeles. + Maps of walking routes show you the best ways to maximize your time. + New Top 10 lists feature off-the-beaten-track ideas, along with standbys like the top attractions, shopping, dining options, and more. + New typography and fresh layout throughout. You'll still find DK's famous full-color photography and museum floor plans, along with just the right amount of coverage of history and culture. The perfect travel companion: DK Eyewitness Travel Guide: Top 10 Los Angeles.
| Author | : John Donohue |
| Publisher | : Abrams |
| Total Pages | : 397 |
| Release | : 2021-03-23 |
| Genre | : Travel |
| ISBN | : 1647002958 |
A visual exploration of the Paris dining scene, with stories, guides, and recommendations from everyday patrons and famous aficionados alike Paris is a city like no other, beloved by travelers the world over for its incomparable architecture, atmosphere, arts, and, of course, food. The restaurants of Paris are rich with history, culture, and flavor. Whether you're a frequent visitor to the City of Light with memories of your favorite meals or an armchair traveler dreaming of the cuisine you could discover there, A Table in Paris will take you on a delicious visual journey through the arrondissements that you'll never forget. In his signature loose and evocative style, artist John Donohue has rendered an incredible sampling of the iconic institutions, hidden gems, and everything in between that make the Paris dining scene one of a kind. Guided by recommendations from a breadth of locals, visitors, and experts, you’ll discover the places one must visit and the dishes one must sample in pursuit of the perfect Parisian meal. The book also offers space for your Paris dining bucket list, food memories or dreams from each arrondissement, and notes on the establishments featured. Restaurants hold a powerful place in our hearts, and A Table in Paris is a must-have for anyone with epicurean visions of Paris in theirs.
| Author | : Zachary Weiner |
| Publisher | : |
| Total Pages | : 226 |
| Release | : 2019-08-11 |
| Genre | : Business & Economics |
| ISBN | : 9780578556246 |
The Back Office Restaurant Accounting Guide You've Been Searching for! Restaurants are notorious for their low margins and even lower success rates. It's no surprise that restaurant owners and operators are usually stressed out. Many wonder if they can ever truly break the cycle of a runaway payroll or ever-increasing food and beverage costs. It's no surprise that it's sometimes easier to quit than to push through. However, I argue that with the right support and know-how, owners and operators can set up and successfully execute all of their back-office tasks. With the help of my guide, anyone can run the balanced-book restaurant of their dreams. QuickBooks for Restaurants - A Bookkeeping and Accounting Guide shows restaurant owners and operators how QuickBooks software can be leveraged for restaurant success. I explain QuickBooks fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. I also guide owners and operators through the process of accounting for sales, payroll, inventory and more. Ultimately, I show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Inside, learn: How to record daily sales and payroll entries How to understand and navigate the regular accounts payable cycle How to manage day-to-day liabilities How to conquer restaurant inventory How to generate and understand key restaurant reports ZACHARY WEINER is a full-time business consultant helping small- to medium-sized businesses achieve their financial and operational goals. He specializes in restaurants, hospitality, startups, and real estate from pre-revenue to annual revenue of up to tens of millions of dollars. An entrepreneur and an economist by training, Zachary has written numerous bestselling books and guides that have helped thousands of small business owners and operators better manage their finances. His newest book brings a new and easy-to-understand perspective to the world of restaurant accounting.
