Arnold Hospitality Press
Books Built for the Real Work of Hospitality
Practical books and working resources from Chef David Arnold—international culinary operations consultant, author, instructor, and systems developer.
Arnold Hospitality Press is the publishing imprint for David’s operating guides, professional references, Insights, technical books, and culinary puzzles.
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Foodservice Operations Brief
Illustrated restaurant stories. Practical management lessons. Completely free, every Sunday.
Start with the problem you have today.
What Problem Are You Trying to Solve?
- Food cost is too high
- Labor is out of control
- Sales are weak
- Managers are struggling
- The restaurant is losing money
- Standards change depending on who is working
- I need better SOPs and systems
- I need to diagnose a troubled operation
- I am taking over a restaurant
- I need stronger management controls
- I need to improve leadership and accountability
Current reading
Latest Publications
Restaurant Operations Series
Why They Don’t Come Back
Why Guests Leave Quietly—and How to Earn Their Return
This book examines the guests we drove away, the opportunities we missed, and the management decisions that determine whether people want to come back.
Kindle and paperback available
Restaurant Operations Series
Everybody Was Busy. Nothing Was Getting Done.
A Practical System for Restaurant Productivity, Priorities and Shift Control
Turn activity into results with clearer priorities, ownership, and shift control.
Kindle and paperback
Restaurant Operations Series
The Restaurant Food Cost Rescue Plan
A 30-Day Operating System to Control Purchasing, Inventory, Waste, Portions and Profit
Find the leaks in purchasing, inventory, portions, and waste.
Kindle, Paperback
Professional Restaurant Library
The Restaurant Project Development System
From Idea and Feasibility to Design, Preopening and Opening Day
From concept and feasibility through design, preopening, and Opening Day.
Kindle, Paperback
Professional Restaurant Library
You Can’t Make This Stuff Up
True Stories, Bad Decisions, Great Meals, and 40 Years Behind the Kitchen Door
Forty years behind the kitchen door, told through true stories, great meals, and unexpected lessons.
Kindle, paperback, and hardcover
Insights
Food Cost Is Not How Much You Spent
A Practical Guide to Understanding Food Cost, Waste, Yield and Profit
Understand the difference between purchases and actual food cost, and investigate what your operation really consumed.
Kindle short read
Insights
Stop Counting Inventory and Start Using It
Why Knowing What You Have Is Not the Same as Controlling Food Cost
Turn inventory counts into better purchasing, prep, rotation, and cash-control decisions.
Kindle short read
Find your publishing collection
Five collections. Different depths. Practical purpose.
Restaurant Operations Series
The Working Encyclopedia for Modern Restaurant Management
Focused. Practical. Professional. One problem at a time. Choose a volume for the challenge in front of you, then build your operating library.
Explore Restaurant Operations Series
Professional Restaurant Library
Deeper professional reference
Comprehensive guides for the systems, decisions, and controls behind dependable restaurant and foodservice organizations.
Explore Professional Restaurant Library
Insights
Experience worth carrying back to work
Concise professional observations, stories, lessons, and operating ideas drawn from real hospitality experience. Follow an Insight into a related operations book and practical tools.
Explore Insights
Water Treatment & Technical Reference
Specialist technical reference
Water-treatment references and applied learning resources. A distinct technical collection within Arnold Hospitality Press.
Explore Water Treatment & Technical Reference
Culinary Puzzle Collection
A lighter culinary collection
Recreational puzzles for food lovers and hospitality readers, built around culinary vocabulary, ingredients, and traditions.
Explore Culinary Puzzle Collection
Flagship professional reference · Arnold Hospitality Press
The Foodservice Operations System
Build standards, controls, training, and accountability into one dependable operating system.
The anchor reference for owners, senior managers, chefs, consultants, educators, and serious hospitality professionals. Connect purchasing, production, service, training, verification, and corrective action as one management system.
From reading to implementation
Foodservice Operations HUB and companion resources
Arnold Hospitality Press books explain the operating system. The Foodservice Operations HUB provides the registered Food-Cost Rescue companion experience: basic tools, linked 30-day actions and approved printable Appendices A–K. Create one account or sign in to your existing account; included basic access has no manual approval or recurring subscription fee.
The Second Edition of The Restaurant Food-Cost Rescue Plan is in final production and is not yet announced as available. Existing Amazon links refer to the published earlier edition. Legacy Toolbox resources remain available below.
Book → Practical Tool → Implementation
Choose the Restaurant Operations volume for your problem.
Use its companion checklist, calculator, worksheet, or diagnostic.
Apply the system with your team, then check the results.
The books explain the operating system. The Toolbox helps you use it: checklists, calculators, worksheets, inspections, scorecards, diagnostic tools, planning documents, and manager implementation aids.
Start with diagnostic tools or a book’s companion resources. Some downloads request your name and email; tool entries are not collected for marketing.
The next Operations volumes
In Development
Six Restaurant Operations Series titles are in final edit. Purchase links and available formats will be added when each edition goes live.
Run the Shift Before It Runs You
The restaurant manager’s daily control system: readiness, priorities, ownership, closing, handoffs, and follow-through.
In final edit.
Restaurant SOPs That Employees Will Actually Follow
An expanded Operations volume connecting procedures with training, execution, verification, and accountability.
In final edit.
Stop Calling Them Family
An expanded Operations volume on building professional teams through trust, clear standards, and accountability.
In final edit.
The Foodservice Sales System
A working system for developing, organizing, and managing foodservice sales.
In final edit.
The Restaurant Should Not Depend on Who Is Working
A practical guide to building consistent restaurant operations across shifts and teams.
In final edit.
The Restaurant Warning Signs
A practical guide to identifying financial, operational, people, facility, and management problems before they become a crisis.
In final edit.
Put the system to work in your operation.
For an operation that needs direct support, Chef David Arnold helps owners and management teams diagnose problems, develop practical systems, and improve execution.
Chef David Arnold · Author and consultant. Published by Arnold Hospitality Press.