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Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success Paperback


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Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success + Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot + Setting the Table: The Transforming Power of Hospitality in Business
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Product Details

  • Paperback: 322 pages
  • Publisher: CreateSpace Independent Publishing Platform (February 28, 2011)
  • Language: English
  • ISBN-10: 1456474820
  • ISBN-13: 978-1456474829
  • Product Dimensions: 9 x 6 x 0.7 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #40,562 in Books (See Top 100 in Books)

Editorial Reviews

From the Author

I'm with a company called Schedulefly, and restaurants are our customers. When one of my business partners and I decided that we'd like to open a restaurant one day and began outlining a concept, we realized that as cool as that sounded, we didn't know what it takes to be successful in such a tough industry.  We decided to start interviewing restaurant owners to find out how they do it.  The interviews were so full of great advice and wisdom, we knew we needed to find a way to share them

This book is a collection of those interviews - the stories of twenty restaurant owners from all over the U.S., and one from Canada.  They all tell how they got started, what's worked for them, what hasn't worked, and the pearls of wisdom they've learned along the way.  They're all very open, honest and candid about what the restaurant business is like - both the pros and the cons.
I hope you'll find Restaurant Owners Uncorked to be easy to read and entertaining, and that you'll learn what it takes to succeed in a fun but tough industry

Enjoy your read,
Wil

From the Back Cover

One tip from each owner...
Go Where the Universities Are
Focus On What's Happening Inside Your Four Walls
A Good CPA Is as Important as Good Food
Pay Managers On Profits
Edgy Marketing Gets Free PR
Know Your Community Intimately
Compete For Talent, Not Customers
You Can Dominate In Small Towns
Have a Hook
Serve from the Heart
Give Incredible Benefits
Check Your Ego at the Door
Feed Customers Like They're Friends
Be Transparent with Your Staff
Focus On Volume Over Margins
Keep Your Fundamentals Simple
Never Cut Corners
Evolve or Die
Hire Integrity Over Experience
Hire Sales People for Every Position

More About the Author

I'm a partner at Schedulefly (www.schedulefly.com). We're a small software business and we provide a simple web-based software that helps independent restaurants schedule staff, communicate and get organized online. We all love what we do, and we have a lot of fun. We decided to write this book because we thought it would help people in the industry we serve, help us build brand awareness, help us learn for ourselves what it takes to be a successful restaurant owner. And because it was really fun to work on it!

This is my first book. And it's not really my book - it belongs to the twenty owners who are profiled. They're the ones who provided the incredible content - I just put it down on paper and packaged it.

Hope you enjoy it!

Wil

P.s. We also created the Restaurant Owners Uncorked video series, which you can follow at www.restaurantownersuncorked.com or twitter.com/ROUvids. The videos are inspiring, educational, 1- to 3-minute, professionally produced clips of successful restaurant owners sharing their stories, and discussing what it takes to make it in the restaurant business.

Customer Reviews

4.7 out of 5 stars
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Great book and very easy to read.
Nikola Radosavljevic
For anyone thinking of opening your own bar, restaurant, catering business ... or any business for that matter, this is a great read from the owners themselves.
Richard Taubin
It was a good read however I did have two problems with the book which is why it's only getting 4 stars.
Bill in SoDak

Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Entrepreneur on March 15, 2011
Format: Paperback
Most of the so called "entreprenurial" books are filled with rhetoric from an author describing how he or she started a successful company. Most also contain a lot of what I like to call "fluff" and cliched advice. This Gem "Restaurant Owners Uncorked" contains e)none of the above.

The author of this book is a skilled Software entrepreneur (First Research, ScheduleFly), but admirably and humbly never touts his own experiences or opinions. Instead, through brilliant open-ended and consultative questioning, Wil Brawley guides 20 other successful restaurant entrepreneurs down an exciting path in which they each share tactical advice and nuggets that any business executive will learn from (including myself). Each chapter is it's own journey including do's, dont's, and what it takes to win. If you are thinking of starting any business, this book is a must read. BEWARE - Once you begin it's impossible to put down, except to run and grab a highlighter or jump online and purchase more copies for your colleagues.
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8 of 8 people found the following review helpful By J.W. Carne on March 15, 2011
Format: Paperback Verified Purchase
I followed the creation of this book through the weekly posting of excerpts that the Schedule-fly website Blog provided. As a small business owner NOT in the food industry I was initially surprised by the common sense approach and situational similarities my business experience shared with these folks being interviewed. I have a couple of friends that have started coffee shop and cupcake stores recently so I was excited to share this read and great insight with them. The pressure of location to hiring the right people to getting new folks through the door and then making sure they come back because they feel you have set yourself apart from the other choices that consumer has are difficult... To see these owners with such different backgrounds and approaches answer the important start-up questions unscripted reassured me in some areas and told me where we need to improve in others. Definitely recommend this book for all small business owners who like to think outside the box..
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3 of 3 people found the following review helpful By Amazon Customer on March 16, 2013
Format: Paperback Verified Purchase
As someone who's been in the industry for a bit but just about to open their first spot, this book is absolutely amazing. It's not something written by some consultant who was indispensable to the growth of Applebee's or a professor who's done a study of 300 restaurants but hasn't opened one himself.

This book talks to a wide variety of owners, in a wide variety of market-types, and comes away with so many great things to keep in mind as you delve in to the world of restaurant-opening and operating. You get candid conversations with owners about how they succeeded and what exactly they screwed up (and you can avoid it yourself).

The book is done in interview form so it's not an author's interpretation of what they thought was the owner's most important information. To the contrary, the weakest part of the book is when the author does a few short "key points" at the end of each interview to give you the takeaways. Take those or leave 'em, you'll probably get something different than he did.

If you have a restaurant book library, this needs to be in it. If you only read 3 books before you open a restaurant (please read at least 3), then this needs to be one of those 3.
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3 of 3 people found the following review helpful By M T Livingston on March 15, 2011
Format: Paperback
I really enjoyed this book, and not because I own a restaurant or aspire to someday. I liked the book because every interview, without exception, contained valuable business advice that can be applied by any small business owner, regardless of industry.

What also makes this book different is that it isn't full of Brawley's theories, rather the content comes "straight from the horse's mouth" (in this case, there are about 20 of them)... all seasoned veterans who share their successes, and in many cases their failures too.

If you aspire to own a restaurant someday, I consider this required reading. If you like sitting down with really smart people over a cup of coffee or a beer, then this is right up your alley, because the book is essentially a collection of conversations with enlightened business people who know what they're talking about.

Caution: Don't read this book on an empty stomach - you'll likely empty your fridge.
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2 of 2 people found the following review helpful By DM3147 on March 13, 2013
Format: Kindle Edition
As a developer/landlord, spotting the restaurant owner/tenant prospect who is likely to succeed, is critical and directly linked to your success as a building owner. Restaurant upfit is very expensive (a portion of which is often shared by the landlord) and often somewhat unique to a particular restaurant. The last thing you want as a building owner is the failure of one of your tenants, especially a restaurant, and be faced with the task of reconfiguring the space for another tenant. Through its 20 interviews, some clear personality "patterns of success" emerged and have provided me with valuable insight to apply when interviewing tenant prospects.
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4 of 5 people found the following review helpful By Poshushu on July 11, 2012
Format: Paperback Verified Purchase
If you are considering opening a restaurant, then I would highly recommend this book.

The interviews are often very entertaining, and in each you will find nuggets of wisdom to help you plan your venture. Many themes are repeated by different owners, which helps to hammer the point and highlight the more important ones.

This is not a step-by-step guide to opening a restaurant. It will only give you advice on things to consider and things to avoid.

I had only two complaints with it. The first is the seeming plugging for the restaurant management software that the author is involved in (though I can't fault him for it if he genuinely considers it a helpful resource, it's just my preference not to have advertising thrown in). The second was the bulleting of what the author considered to be the key points of each interview. While I understand why he did that, I am one that by reading those it threw me off and caused me to forget some of the other points I had gathered on my own (thankfully though, there is always rereading).

If you just want to know what a lot of people have had to go through to open a restaurant, you will also find this an enjoyable read.
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