The Restaurant Manager's Success Chronicles: Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions


Restaurants are one of the most frequently started businesses, yet they have one of the highest failure rates. A study from the Ohio State University reports the restaurant failure rate is between 57 percent and 61 percent after only three years. Do not be a statistic on the wrong side; plan for success.

There are many books and courses on restaurant operation; this is the only book that will provide you with insider secrets. We asked the successful restaurant owners and ...

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Restaurants are one of the most frequently started businesses, yet they have one of the highest failure rates. A study from the Ohio State University reports the restaurant failure rate is between 57 percent and 61 percent after only three years. Do not be a statistic on the wrong side; plan for success.

There are many books and courses on restaurant operation; this is the only book that will provide you with insider secrets. We asked the successful restaurant owners and operators who make their living on the restaurant floor and they talked. This book will give you real-life examples of how successful restaurant operators avoid the pitfalls and thrive. The information is so useful that you can read a page and put the idea into action today! Learn the most efficient ways to bring customers in and have them return, how to up-sell, cost control ideas, oversights to avoid, and how to steer clear of disappointment.

We have interviewed, e-mailed, and communicated with some of today's most successful restaurateurs. This book not only chronicles their achievements, but is a compilation of their secrets and proven successful ideas. If you are interested in learning hundreds of hints, tricks, and secrets on how to make money (or more money) with your restaurant, then this book is for you. Instruction is great, but advice from experts is even better, and the experts chronicled in this book are earning millions. This new book will provide you with a jam-packed assortment of innovative ideas that you can put to use today. This book gives you the proven strategies, innovative ideas, and actual case studies to help you sell more with less time and effort.

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

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Product Details

  • ISBN-13: 9780910627962
  • Publisher: Atlantic Publishing Group Inc.
  • Publication date: 5/18/2008
  • Pages: 288
  • Sales rank: 496,444
  • Product dimensions: 5.90 (w) x 8.90 (h) x 0.80 (d)

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Sort by: Showing all of 9 Customer Reviews
  • Anonymous

    Posted February 8, 2009

    The right idea

    The Restaurant Manager¿s Success Chronicles has the right idea. Success stories help you figure out what works without going through the trial and error process yourself, saving you time and money. There are a lot of good tips and advice in the book, but you do have to do some searching to find them. There is also a lot of miscellaneous information that could have been left out.<BR/><BR/>I like the success stories, but wish there would have been more specifics about the restaurants ¿ how big are they? How much money do they make? How many are on their wait staff? How long have they been in business? Some of these questions are answered, but again you¿ve got to search for the answer.<BR/><BR/>The employee sections are a great start to finding and rewarding staff. I would have liked a bit more information on budgeting and customer relations. All-in-all, the Restaurant Manager¿s Success Chronicles will give you an idea of how some successful managers have gotten to where they are now.

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  • Anonymous

    Posted August 18, 2008

    Nothing Succeeds like Success

    Nothing succeeds like success. That¿s the sound basis of Angela C. Adams¿ ¿The Restaurant Manager¿s Success Chronicles.¿ Instead of being an overwhelming compendium of information ¿ some of the recent books I¿ve read on restaurant management have been well over 1,000 pages ¿ this 279-page charmer has a simpler, but possibly more effective, menu for success. Adams¿ uses real people, 25 of them, as profiles in what she terms ¿Success Stories.¿ In these multi-page profiles ¿ including handy contact information, including email addresses ¿ Adams lets top managers tell how success is achieved in the real world, where it matters. All participants were asked more than 40 questions about restaurant operations and have provided a banquet of information on topics ranging from food itself to dealing with customers, record-keeping, pricing and much more. Then, in the second section of the book, Adams takes all the personal stories and distills them into a section on ¿What the Managers Taught Us,¿ which provides useful forms, instructions and directions. All in all, a refreshingly different ¿ and successful ¿ approach to how to make a restaurant a success.

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  • Anonymous

    Posted July 27, 2008

    Insiders Give Tips For Restaurant Success

    The Restaurant Managers¿ Success Chronicles 'Insider Secrets and Tips Food Service Managers Use Every Day To Make Millions, By Angela C. Adams. The book¿s sub-title promises us secrets and tips on how to make millions. OK. It that sounds good. But just to be sure, I asked my son, who is a working chef, to take a quick peek at the book and tell me what he thought. Let me say first, there are some spelling and grammar problems, a lot of mixed metaphors, but if you¿re not concerned about those things, there¿s plenty of content on which to chew. Although my son doubted that many restaurant managers or owners are truly going to take home millions, he said the recipe for a respectably successful business is still a good one if the reader is interested in learning how to do it right. And doing it right is the key. The ingredients, according to the restaurant managers that Adams questioned, are many, and sometimes the emphasis varies, but generally all the staples are there: a well-planned menu, dealing with customers, hiring reliable people, and record-keeping. In the food service industry, bad record-keeping can sink a business quicker than a slammed door will make a cake fall. The restaurants represented vary from a wine bar, to a family-style, to high-end dining from across the country and Canada, and a couple of franchise operations, but the managers all agreed on a number of points. The common denominators stressed are these: don¿t expect to work only 40 hours a week keep abreast of inventory to avoid spoilage which is profit dumped into the garbage bin learn to multi-task and think on your feet change up the menu from time to time to keep your regulars coming back as the regulars are your bread and butter. And most of all, remember that it¿s a hospitality industry, that means be customer friendly. The managers also offer personal tips or slogans to which they attribute the success of their business, all culled from their own years of experience. The final chapters of the book offer much in the way of practical information and resources. The categories include the restaurant plan itself from ambience to menu to bringing in the clientele developing management skills to deal with employees and a lot of resource material and data on the industry such as government regulations, industry organizations and associations, charts and time schedules. Read and take to heart, said my son, the chef.

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  • Anonymous

    Posted September 2, 2008

    Insider's Tips for Restaurant Managing

    If you want to make it in the restaurant managing business, this is the book for you. This is a ¿tell-all¿ collection of valuable information gathered from the experience of many successful restaurant managers. It conveys the hard work required of a restaurant manager, and offers trade secrets that have made their success possible. For example, Paul Barthel, the Chef/Owner of Peppercorns Restaurant in Carol Steem, Illinois, prints their breakfast specials on yellow card stock paper. This is done for the purpose of creating a ¿happy &#8219 wake up¿ attitude¿, while they use a more subtle color in the evening. Who would have guessed that so much thought has to go into every little detail? In The Restaurant Manager's Success Chronicles, Angela C. Adams has made this very clear. Information is provided about dishwashing, markups, and hours of operation among other things. Tidbits of advice are also offered by the managers interviewed in the book. Carolyn Wells, the Chef/Manager of the cafeteria at St. Bernard¿s school in New York City suggests: ¿Keep a cool head, learn how to multitask, and try to have fun in a stressful environment.¿ Section 2 of this book presents crucial information as imparted by the restaurant managers from Section 1 on the hiring, training, and evaluation of employees advertising equipment and kitchen safety, as well as other key topics for a restaurant manager. Much attention is paid to information regarding rewarding and motivating employees since ¿they are vital to the success of a restaurant.¿ As the restaurant industry employs an estimated 12.8 million people and is considered to be the nation¿s largest employer outside the government, restaurant managing is an important field. This ¿no-nonsense¿ book, which tells the facts regarding what is required of a successful restaurant manager, would be helpful for anyone entering the field or even for the experienced person who wants to learn a few tips.

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  • Anonymous

    Posted August 5, 2008

    great for starting your own restaurant

    Did you know that restaurants fall into the category of the most frequently-started businesses, but it¿s just as common for them to fail? This book, ¿The Restaurant Manager¿s Success Chronicles¿ by Angela Adams, teaches you how to avoid falling into this pitfall and make your restaurant a continuous success. This volume not only shows you how to start your own restaurant, it also teaches you how to become a better restaurant manager. Duties of a restaurant manager range from how to keep records and uphold safety guidelines, training, motivating, and keeping your employees, to competing with other restaurants, and many other skills that a well-rounded restaurant manager should master. The first part of the book is full of stories from restaurant managers that have achieved success, along with helpful charts, questionnaires, restaurant listings, and a list of restaurant associations for each state. The author knows her subject well, and the book is a pleasure to read.

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  • Anonymous

    Posted June 19, 2008

    Well-written, good start

    'The Restaurant Manager¿s Success Chronicles' provides an interesting insight through the 25 profiles showcased within the first half of the book. Not only are 25 successful restaurant managers profiled, their restaurants are as well. Based on questionnaires sent out by the book¿s author, each profile gives each managers background, how they got started, what they do to have things run smoothly, what advise they not only would have liked when they started but also the best advise they received, and, in most of the profiles, advice for those who are either starting in management or are thinking about it. Each manager¿s restaurant is also profiled through what age demographic is most likely to dine there, what type of food it offers, and its hours. The second half of the book summarizes the key points of the first half. This is shown through what the managers look for in their staff, how to hire and train new employees, most effective ways to interact with customers, what is needed for the restaurant with regard to equipment, food and beverages, marketing, safety, and, most importantly, how to become better managers. The Appendices at the end of the book also provide useful information and round the book out nicely. Some of the information presented includes an alphabetical listing of the featured restaurants, restaurant industry facts, restaurant association listings from each state, and a listing of industry-related websites. All around interesting and informative for anyone who may already be in restaurant management, is just starting in the field, or is considering going into the field.

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  • Anonymous

    Posted June 3, 2008

    An Essential Resource

    Restaurant Managers Success Chronicles As a current or future restaurant manager how can you become the best of the best? The only way to do this is ask those who have already succeeded and reached the pinnacle of their career. No restaurant manager will ever know it all regardless of how fine a restaurant they work in. Wherever you are in the world you will find that the successful restaurant manager will have learnt from the successes and failures of those already in the business. Angela C. Adams has done all of the hard work for you and gained the advice of those who have already successfully established themselves in the industry. The result of Angela¿s hard work is a compelling book which will let you gain an insight into what it takes to succeed and most importantly you will gain a glimpse into the secrets of restaurant success. As the advice not only comes from internationally acclaimed restaurant managers and includes advice from restaurant managers from all genres of the industry it provides information which can be used by restaurant managers of all levels of experience. This book not only provides you with step by step instructions on all you need to know as a restaurant manager but also provides you with the success stories of those who have succeeded by following these instructions. This book gets a four out of five for the information and encouragement that it provides. Rating : 4 Star

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  • Anonymous

    Posted May 20, 2008

    Good stuff!

    If you¿re only dreaming of managing your own restaurant, stop dreaming! Pick up this book, read it, absorb, and then DO something about it! The stories are not only inspiring but offer practical advice and information to help you start and stay motivated throughout. The restaurant business is not for everyone, and it¿s better you read a book like this to get an idea of what it takes to succeed in this industry before you start shopping for napkins. The writing is very clear, straightforward and easy to read. It¿s a great insight into the `backstage¿ of the restauranting business. I like how there are helpful forms at the back, after all the profiles, to give you something factual to understand, along with the inspirational stories.

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  • Anonymous

    Posted May 20, 2008

    How to open a restaurant

    This book provides all of the information necessary for a person who is looking to open a restaurant or join the restaurant management industry. It discusses everything from the technical aspects of hiring, advertising, and food service, to offering tips on customer relations and finding a niche market. It is not designed for someone who is just looking to be hired at someone else¿s restaurant, or for a casual reader, but for someone who is serious about being successful running their own food service operation, this book is a great resource for learning and understanding the behind-the-scenes points that keep a place running. The book offers interviews with successful restaurant proprietors, which allows the reader to see examples of ways that others have been able to make money with their businesses, but, by far, the most useful part of the book contains the practical information necessary for restaurant operation. Many other books tell people how to manage effectively, not to mention that these skills can be learned through experience, but along with this management information, The Success Chronicles gives invaluable tips about the best ways to attract customers, keep reliable employees, serve the best and freshest foods, and, generally, be the most profitable all of which is information that most restaurant entrepreneurs have to learn through practice, often resulting in failed businesses. If you are interested in opening a restaurant, I would recommend this book because it forces you to think about the business aspects of the industry that are often not given their full consideration. From deciding whether or not to serve alcohol, to information about filing taxes, having this book as a reference in your first months and years of business will come in handy countless times. Instead of jumping into the work blindly, read this book first, you will not regret it.

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