A modular, modern working encyclopedia of restaurant operations — with a practical toolbox attached to every volume.
One subject per volume. Practical tools in every book. Together, a complete operating library.
Built for hospitality students entering the industry, supervisors becoming managers, experienced operators solving real problems, and owners who need systems that work beyond theory. Every volume tackles an essential area of restaurant operations and provides practical methods, checklists, controls, forms, scorecards, or management tools that can be put to work immediately.
Start with the problem you have today.
Each book in the series focuses on one operating problem and gives restaurant leaders a practical system they can put to work immediately.
Productivity, priorities and shift control
Everybody Was Busy. Nothing Was Getting Done.
For restaurant teams that work hard yet finish the shift with incomplete prep, shifting priorities, interruptions, and unreliable handoffs, this book offers a practical way to turn activity into completed work. It connects station readiness, task sequencing, delegation, scheduling, and follow-through to the priorities that matter during service.
Managers learn to identify the constraint during a rush, protect critical tasks, assign clear ownership, reduce avoidable rework, and verify completion. Reliable handoffs and end-of-shift checks help prevent the same problems from returning tomorrow. A Restaurant Productivity Reset provides a way to review recurring difficulties, with companion resources available through the book’s Restaurant Productivity Toolkit.
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A practical 30-day food-cost recovery plan
The Restaurant Food Cost Rescue Plan
A step-by-step plan for finding food-cost leaks and putting sustainable controls in place. The first week establishes a baseline and addresses obvious purchasing and receiving problems; the second tightens inventory, storage, rotation, and accountability. Week three focuses on production, portion standards, preparation yields, and waste.
The final stage builds daily and weekly management checks, compares expected results with actual performance, and assigns responsibility for investigating variances. Written for owners, chefs, kitchen managers, and supervisors, the book connects recipe cost, purchasing discipline, inventory accuracy, and kitchen practice so that better margins can be maintained after the 30-day rescue period.
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Practical AI for everyday restaurant work
Run the Restaurant. Let AI Help
Fifty practical ways to use AI for the work on a restaurant manager’s desk: analyzing food cost and labor, organizing purchasing and inventory information, drafting procedures, developing training materials, planning schedules, and improving employee and guest communication.
The book teaches owners, chefs, and managers how to ask more useful questions, turn rough ideas into organized plans, and prepare checklists, meeting agendas, coaching materials, and management documents. It also explores menu descriptions, promotions, and difficult conversations. Throughout, AI supports the operator’s judgment and investigation, with the focus on saving time and producing material that can be adapted to the restaurant’s actual needs.
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Labor control, scheduling and deployment
Stop Bleeding Payroll
A practical labor-management system for restaurants facing weak forecasts, habitual schedules, unexpected overtime, uneven productivity, or staffing that fails to match demand. The book explains how to forecast sales and workload, set useful labor targets, and build schedules around preparation, production, service, deliveries, and closing duties.
Readers learn to deploy employees as conditions change, monitor hours before overtime becomes a surprise, and use productivity measures alongside labor percentage. Daily and weekly reviews give managers clear accountability for staffing decisions. Written for owners, general managers, kitchen managers, chefs, and supervisors, the approach protects service, quality, and employee performance while bringing payroll under control.
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A 30-60-90-day management roadmap
The First 90 Days as a Restaurant Manager
A practical roadmap for newly promoted and developing restaurant managers learning to lead people, control shifts, and take responsibility for the whole operation. The book covers leading former coworkers, setting expectations, reading food and labor numbers, managing guest complaints, coaching employees, and communicating with owners and senior managers.
Readers build stronger opening, closing, pre-shift, deployment, and inspection routines, then organize improvements into a realistic 30-60-90-day plan. The aim is a sustainable management rhythm that continues beyond the first three months. The book includes access to a private companion toolkit with 11 printable management forms, checklists, planning tools, and scorecards; access instructions are provided on the individual book page and in the book.
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Prime Cost Under Control
Managing food and labor before they destroy your profit.
Restaurant Manager in a Box
Checklists, Controls and Daily Operating Systems
Why Restaurants Fail
A practical 30-day plan to stabilize a struggling restaurant.