How to Succeed in the Restaurant Business: Crunching Numbers-Now That's the Bottom Line! Paperback – September 1, 2005

as Zapoli himself says at the end of his book, he once had an owner read the book and say "nothing in there I didn't already know." And I'd have to say the same. I've been in business for 8 years, I bought this book because of the Title. I wanted to read if there was something that I should be doing to make my restaurant more successful. I guess maybe there is a problem with semantics? The true title of this book should be "how to do accounting for your already-successful restaurant." Because that's what it basically is, an accounting book, with some operations advice. I didn't need to read "do frequent food inventory in order to discover if your employees are steeling from you" Really? Wow, I would have never thought of that. Sheesh.... and on and on, how to do inventory, how to track food costs, make a budget, etc. This is all operational. Surprised he didn't say to "dress nice for the customers" or "be firm yet kind to your employees." I wish there was a book out there that specifically tells you how to market the restaurant, reach out to locals, figure out what they want, how to be competitive even when you are up against unfair corporations that use crappy ingredients but great marketing, etc. etc. Well I guess maybe no one knows. Here I'll give all of you restaurant owners some free advice: I call it "Good Fast Cheap" if you can do that you will be successful in most markets. Just look at Chipotle.