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Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success Paperback – February 28, 2011
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From the Author
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,
From the Back Cover
Go Where the Universities Are
Top Customer Reviews
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.
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.
Issue # 1: Hello Cupcake on page 204 lacked a lot of in depth information that the rest of the chapters had. The common question asked to all of the other owners, why is the failure rate so high, got a poor response. The fact that Hello Cupcake has only been in business since 2008 and the book was written 2010 and published in 2011 was a poor choice for a business doing well over the long haul. It may have been better if the author would've explained the need or reason, such as doing it purpose to document a new busines that's just getting going. Even by itself it may have beeen ok but when placed next to restaurant owners that have been doing this for decades it felt out of place.
Issue # 2: A large majority of the chapters touched on the fact that the owners use Schedulefly, a web based software that is run by the author and his partners. Constantly seeing talk of Schedulefly made me wonder if the criteria for being included in the book was simply using Schedulefly as a customer. This probably was not the case but it's not the best thing to think of when reading. When some of the owners talked about Schedulefly it felt as though their responses were solicited rather than them genuinely liking the product so much they felt the need to mention it.
This is a still a good book and with some updates could be a great book. There's a lot of good information however it may or may not apply to your restaurant depending on your regional location. Most of the insights in the book are accurate.Read more ›
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.
Most Recent Customer Reviews
Enjoyed reading all of the featured restaurateurs thoughts, ideas, plans and tactics. Best of all, being that this is not exactly current, I have enjoyed researching to see where... Read morePublished 1 month ago by Jerald R Spoto Jr
Fantastic information. Can't wait to apply some concepts I learned in this book to my restaurant. I recommend this book to anyone aspiring to open a restaurant or to anyone that... Read morePublished 2 months ago by EV
Very useful, tons of wisdom for you to analize and learn from. The experiences give a great insight on the industry.Published 3 months ago by Amazon Customer
Near the end of my career as a firefighter and my next calling is in the food industry. This book has definitely started me on the right path. Read morePublished 14 months ago by Sara Little