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The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won''t find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.

Staff is one of your greatest assets as a restaurant owner and/or manager. Your employees have a tremendous influence on how profitable your establishment can be. Of course, how you hire and manage your employees ia just as important. While all your employees are an important part of the team, servers are particularly important because they are the faces of your restaurant. When customers dine in your establishment, at least 90 percent of their time is spent with their server. How your service caters to your guests is crucial in determining if they will be one-time customers or repeat business. One-time customers obviously add to the bottom line, but your real profit potential lies in your repeat customers. This book will show how to hire, train, motivate and retain a great serving staff. As an added bonus, the principles can be applied to your entire staff. So get reading and learn how to maximize the profits in your restaurant by developing your serving staff! This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clear explanations and helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed.