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Cater or Die was written for today's operator. We are in a new economy. Catering is no longer an option if you want to do more than just survive in the restaurant business. Catering is a high return, low cost vehicle to increase your restaurant bottom line. The incremental sales can double your profits without adding on the overhead of a second location. Each catering job "pays" you to market your restaurant. Whether you do a lot, a little or absolutely zero catering, the new economy is making catering mandatory. Just look at all of your competitors and chains jumping on the catering bandwagon. Michael Attias took his 104 seat restaurant just outside of Nashville, Tennessee and build catering sales to over a million dollars a year. It took Michael over 10 years of trial and error, plus hundreds of thousands of dollars of investment, to create a perfect marketing system to help restaurants build a million dollar catering business. He is now the #1 authority of helping restaurant owners add or expand their catering business; sharing what really works from his personal lessons and those of his clients. Read Cater or Die, and you'll learn: How to put the catering sales funnel to work bringing in a steady flow of new catering clients without breaking the bank or requiring you add another full time job to your overcrowded plate (you'll walk away with five ideas you can implement tomorrow). Learn how to navigate the social media jungle and focus on those activities that will generate sales, not waste you time. You'll learn what to do when the phone rings to turn price shoppers into catering clients for life. You will get two "must do's" for all catering jobs. Revealed: the "best practices" touch point to turn catering clients into family members. Plus get a foolproof system to get lost catering clients back, and much, much more.

Owning a restaurant can be one of the most fulfilling and profitable careers you can have; it can also be a nightmare if you haven't done your homework to understand the restaurant business and its complexity. The sub-title of the book is: "How to Get into the Restaurant Business with Your Eyes Wide Open". This book by Restaurant Startup & Growth, a monthly magazine, and Restaurantowner.com, a 24/7 website, helps inform you of how to make a success of your entry into the world of restaurant ownership and operations. It focuses on the things you need to know before investing your money. Complete with details on rules of the road financial numbers, business plans, realistic financial projections, how to find capital, what legal structures you need, how to select the correct advisors, why restaurants fail and a wide variety of information that you need before committing money to any restaurant project. This is not a "how to start a restaurant book" but a publication of "how-to" prepare to get into a business that is one of the toughest businesses in the world. It provides insights and information you just will not find elsewhere. This book comes with a free 12-month subscription to Restaurant Startup & Growth magazine. Each issue contains information that's critical to opening and growing a new independent restaurant.

Have you noticed that ordinary human beings often turn into extremely impolite and rude characters once they step inside a restaurant? They can become extraordinarily messy, demanding, cheap - don't want to tip, and yes, they can even become very creative, wanting to substitute everything on the menu! Does this sound familiar? We feel your pain! With thousands of hours and decades of experience in the food service industry we know how it goes, so we created this guide to share the secrets for making your customers' experience positive while helping you earn big tips and keeping your sanity. Discover: - How to handle difficult customer more easily - The importance of teamwork with staff members and how to encourage this - How to make customers feel at ease and special - Ways to stay upbeat, optimistic, and motivated - Seven of the most challenging customer types and how to successfully and gracefully deal with them You'll also get insider advice as well as insightful and entertaining anecdotes to help you excel in any restaurant environment. This book is a must for restaurant management wanting to up their game, waiters wanting to take their profession to the next level, and anyone involved in the food service management business who would like more success in the restaurant business. Note: ten percent of each book's profit is given to charity. Order your copy today!

Award-winning author and broadcaster Carol Off reveals the fascinating - and often horrifying - stories behind our desire for all things chocolate.Whether it's part of a Hallowe'en haul, the contents of a heart-shaped box or just a candy bar stashed in a desk drawer, chocolate is synonymous with pleasures both simple and indulgent. But behind the sweet image is a long history of exploitation. In the eighteenth century the European aristocracy went wild for the Aztec delicacy. In later years, colonial territories were ravaged and slaves imported in droves as native populations died out under the strain of feeding the world's appetite for chocolate.Carol Off traces the origins of the cocoa craze and follows chocolate's evolution under such overseers as Hershey, Cadbury and Mars. In Côte d'Ivoire, the West African nation that produces nearly half of the world's cocoa beans, she follows a dark and dangerous seam of greed. Against a backdrop of civil war and corruption, desperately poor farmers engage in appalling practices such as the indentured servitude of young boys - children who don't even know what chocolate tastes like.Off shows that, with the complicity of Western governments and corporations, unethical practices continue to thrive. Bitter Chocolate is a social history, a passionate investigative account and an eye-opening exposé of the workings of a multi-billion dollar industry that has institutionalized misery as it served our pleasures.

Discover the underdog story of the improbable rise of small-batch distilling in America. This bracingly written, fast-paced work traces the relationship of Americans to spirits such as bourbon, scotch, vodka, gin, and rum. And it presents the full story of a plucky band of entrepreneurs who disrupted the nation's conception of how those libations could appear and taste--and how much they could cost. Acitelli weaves the unlikely triumph of the small-batch distilling movement into other major trends, including a neo-Prohibitionism that nearly croaked the entire thing, America's re-embrace of cocktails, and the twin rises of craft beer and fine wine. He also expertly delves into the controversies currently wracking American spirits, ones that threaten to tank the movement at the moment of what should be its greatest triumph.

In Founding Spirits George Washington's largely unknown and unexaminedrole as the entrepreneurial owner of one of the largest whiskey distilleriesin 18th-century America forms the core of this detailed portrayal of theorigins of the American whiskey industry.

Is it possible for your restaurant or small business to not only survive, but to thrive and increase sales eight-fold during the worst economic crisis to hit the United States since the Great Depression? Restaurant Lady Misty Young has a defiant YES to that question, based on her experience expanding her Squeeze In restaurant, locally famous in Reno/Tahoe for fantastic omelettes and its rapid expansion from one beloved location to several and counting. Things didn't start out perfectly in Misty's "Rags to Restaurants" life - from a childhood of frequent moves, a period on government assistance, and a rough time balancing family life while earning her college degree. Clearly she has more than made up for it. Misty chalks it up to her discovery of The Five Irrefutable Laws of Restaurant Success, which she shares in this book. Some of the most famous in the food and restaurant industry would happily agree that Misty has undoubtedly arrived, evidenced when the Food Network showed up one snowy December day, placing her talents and her omelettes on national television for a surprise episode of Throwdown! with Bobby Flay. When the masses came calling asking Misty to share her secrets, this Western restaurant maven was prepared, knowing the detailed facts about her guests, associates, financials and operations down to the number of eggs cracked since day one. "You can't count what you don't measure, and vice-versa," Misty says. Misty's targeted Egghead Breakfast Club and her grasp of constantly changing social media helped spread the Squeeze story far and wide to prospective guests and media outlets. Restaurant Lady Misty Young's experiences and rock solid approach can help you transform your restaurant into an outstanding stand-alone venue or allow it to become the base for a profitable and expanding regional chain. Crack open From Rags to Restaurants and whip up some success!

Praise for "Bet the Farm""Kaufman makes a convincing and terrifying case that the same merchant bankers who destroyed our housing market--and economy--five years ago are at it again. This time their target is the world's food supply."--Barry Estabrook, author of "Tomatoland""Frederick Kaufman's great skill as a writer is to know when to be an ing nue and when an outraged critic in his journey through the international food system. In going toe-to-toe with everything from a runaway pizza machine to Bill Gates, he goes to the heart of a complex world and shares why you should be angry. That makes this the best kind of journalism--one from which no one emerges unscathed, nor any reader finishes unmoved."--Raj Patel, author of "Stuffed and Starved""In Bet the Farm, Frederick Kaufman connects the dots between the food commodity markets and world hunger. Kaufman is a wonderfully entertaining writer, able to make the most arcane details of such matters as wheat futures crystal clear. Readers will be alternately amused and appalled by his accounts of relief agencies and the interventions of rich nations. This book is a must-read for anyone who cares about feeding the hungry in today's globalized food marketplace. It's on the reading list for my NYU classes."--Marion Nestle, author of "Why Calories Count " and "Food Politics""'Eating is an agricultural act, ' as Wendell Berry said, but Frederick Kaufman shows, undeniably, that it is an economic act as well. Bet the Farm describes a global food system that has made food and money indecipherable, where what we eat is determined not by the seasons, but by the ebb and flow of market forces. It's a compelling portrait of a system on the edge of crisis, and a necessary call for change."--Dan Barber, chef, author, and activist"Since time immemorial, the most important human question has been 'What (if anything) is for dinner?' This book explains how that question is being answered (badly) for our planet right now--the forces that are driving us to human and ecological despair."--Bill McKibben, author of "Eaarth: Making a Life on a Tough New Planet""This is more than a book about food. It's a book about how to revise our usual ways of thinking."--Olivier De Schutter, UN Special Rapporteur on the Right to Food"This story should have been on the front page of the New York Times."--Jami Floyd, Political Analyst, MSNBC

"Did you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the invention of the beloved brownie? Who got the fright of their life discovering corn could pop? And which popular soft drink started out as a medicinal syrup? Oscar Farinetti, founder of high-end global food chain Eataly, presents this collection of insightful and entertaining interviews with leading artisan food producers, chefs, inventors and CEOs around the world. Reflecting on the accidental discoveries that gave birth to some of the world's most well-known gastronomic delights--including Nutella, the humble sandwich, French fries, the ice-cream cone, rum and balsamic vinegar--these serendipitous tales ponder humankind's never-ending quest to find something new, and remind us that our mistakes, our flaws, our failures, can often be the most essential ingredient in finding success"--