Inside the Minds: The Restaurant Business - Industry Leaders Offer up a Behind the Scenes Glimpse into the Dynamic World of Food Service [Paperback]

Inside the Minds Staff (Editor)

Book Description

Publication Date: October 2003 | ISBN-10: 1587622602 | ISBN-13: 978-1587622601

Inside the Minds: The Restaurant Business (italicize first 6 words) is an authoritative, insider's perspective on the ins and outs of the food service industry and the future of the business, on a global scale. Featuring Presidents and CEOs, all representing some of the nation's premiere eateries and most reputable brands, this book provides a broad, yet comprehensive overview of the current shape and future state of the industry. Discussing food trends and changes as well as the intricacies of delivering optimal customer service, raising critical points around the sheer vulnerability of independents and the importance of details as metrics for brand differentiation, authors articulate the finer points around this industry in a thoroughly satisfying read – from beginning to end. Restaurateurs across all markets offer up their thoughts on the key processes involved in finding and retaining the right employees and the indispensable characteristics and capabilities of the successful proprietor, while touching upon the finer points around this business now, and what will hold true into the future. The different niches represented and the breadth of perspectives presented enable readers to get inside some of the great minds of today, as experts offer a candid and unprecedented glimpse into an endlessly demanding and fully gratifying industry.

Editorial Reviews

From the Publisher

This book is written by:

Sanford Levine, Acting President, The Carnegie Deli, STICKING WITH THE BASICS – THE KEY TO A SUCCESSFUL DELI

Julia A. Stewart, President, Chief Executive Officer, Chief Operating Officer and Director, IHOP, THE IHOP EXPERIENCE

Curtis C. Nelson, President and Chief Operating Officer, Carlson Companies (TGI Friday’s) BUILDING BETTER RELATIONSHIPS

Andrew F. Puzder, President and Chief Executive Officer, CKE Restaurants, Inc. (Hardee’s, Carl’s Jr.) THE QUICK-SERVICE RESTAURANT CHAIN: REMAINING RELEVANT AMONG AN ABUNDANCE OF DINING OPTIONS

Frank J. Belatti, Chairman and Chief Executive Officer, AFC Enterprises (Popeye’s, Cinnabon) BRAND BUILDING IN A DYNAMIC MARKET ENVIRONMENT

Wallace B. Doolin, President, Chief Executive Officer and Director, La Madeleine French Bakery & Cafe CHANGING WITH THE CONSUMER

Mark Campbell, President, Chief Executive Officer and Director, Soul Food Concepts, Inc. BUILDING A RESTAURANT CONCEPT IN AN EMERGING UNDERSERVED NICHE

Timothy Kurtz, Co-Founder and CEO, Lo Fat Know Fat, Hi Protein Café THE HEALTHY FAST-CASUAL OPTION

John L. Cutter, President and Chief Executive Officer, Friendly Ice Cream Corporation CARRYING ON A TRADITION

Product Details

• Paperback: 120 pages
• Publisher: Aspatore Books (October 2003)
• Language: English
• ISBN-10: 1587622602
• ISBN-13: 978-1587622601
• Product Dimensions: 8.3 x 5.4 x 0.3 inches
• Shipping Weight: 6.4 ounces
• Amazon Best Sellers Rank: #4,298,881 in Books (See Top 100 in Books)