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This book draws on the author's 30+ years of management experience in Russia and around the world
copies sold
40.000
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He has mentored a whole generation of top chefs and managers, reshaped the industry's attitude toward its staff, and put the chef in the spotlight
He is a frequent contributor to industry forums and panel discussions on gastronomy and business, and serves as a lecturer at leading Russian business schools, including Skolkovo, HSE, and RANEPA
Honored as the National Hospitality Industry Award "Person of the Year 2016" by GQ magazine.
Named GQ's "Restaurateur of the Year 2017".
Recognized as the Best Restaurateur of Sochi in 2017
Named GQ's "Restaurateur of the Year 2017".
Recognized as the Best Restaurateur of Sochi in 2017
He propelled the White Rabbit restaurant to 13th place in The World's 50 Best Restaurants, while his Selfie project secured the 70th spot among the world's top 100. Additionally, three restaurants within the alliance have earned Michelin stars
— For first-time founders taking their first steps on this thrilling path;
— For battle-hardened entrepreneurs seeking to bring order to their experience without a formal management degree;
— For restaurateurs, heads, and ops managers ready to master the art of management and level up their game;
— For corporate executives eager to reinvent themselves as entrepreneurs;
— For architects and designers aiming to build a well-run studio and get inside the heads of their clients;
— For investors scouting opportunities in the restaurant industry;
— For management students hungry for real-world wisdom.
— For everyone who wants a seat at the table in the challenging and fascinating world of management.
— For battle-hardened entrepreneurs seeking to bring order to their experience without a formal management degree;
— For restaurateurs, heads, and ops managers ready to master the art of management and level up their game;
— For corporate executives eager to reinvent themselves as entrepreneurs;
— For architects and designers aiming to build a well-run studio and get inside the heads of their clients;
— For investors scouting opportunities in the restaurant industry;
— For management students hungry for real-world wisdom.
— For everyone who wants a seat at the table in the challenging and fascinating world of management.
I conceived this book for a diverse audience:
Who Is This Book For
The restaurant business is one of the most challenging forms of entrepreneurship
— How can I be more effective—getting more done and reaching my goals faster than others?
—How does one become a leader that people genuinely want to follow?
—What are the essential things you need to know before you can start running a company?
—How do you ensure that everyone works toward a shared goal, rather than just for themselves?
—How can you quickly find the right solutions to problems?
—How can you build a top-tier team?
—How do you deal with low team productivity?
—How do you delegate effectively to ensure high-quality results are delivered on time?
—How can you boost team engagement without breaking the bank?
—How should you manage employee behavior within a team?
—How does one become a leader that people genuinely want to follow?
—What are the essential things you need to know before you can start running a company?
—How do you ensure that everyone works toward a shared goal, rather than just for themselves?
—How can you quickly find the right solutions to problems?
—How can you build a top-tier team?
—How do you deal with low team productivity?
—How do you delegate effectively to ensure high-quality results are delivered on time?
—How can you boost team engagement without breaking the bank?
—How should you manage employee behavior within a team?
In this book, you will discover:
What This Book Is About
The restaurant business is one of the most challenging forms of entrepreneurship
Table of Contents
Chapter 1: What Management Really Means
Understanding the essence of management and how it operates at a systems level
Chapter 2: Self-Management
On the difference between an effective leader and an ineffective one, and why true leadership always starts from within
Chapter 3: Structuring Your Business and Managing Processes
How organizations work and what makes a restaurant unique from a management perspective
Chapter 4: The Alpha Leader
Exploring what leadership really means, the traits you actually need (and those you should avoid), and how to match your leadership style to the situation at hand
Chapter 5: Effective Decision Making
How to make sound decisions that prevent history from repeating itself
Chapter 6: Creating a High-Performance Team
The principles behind effective hiring and building a cohesive team
Chapter 7: Driving Team Engagement
Understanding motivation, creating loyal teams, and getting everyone on board with your goals
Chapter 8: Delegation
How to delegate with confidence and have results delivered on schedule
Chapter 9: Control
Why control is an essential management skill—and not a sign of mistrust
Chapter 10: The Flow of Communication
Why information keeps the company alive—it powers your operations and energizes your people
Chapter 11: Managing Behavior
How to build a culture of trust that drives results, and why you can't afford to ignore it
Chapter 12: Restaurant as Theater
Why your real product isn't just food—it's an experience, and how to craft it
THIS IS MORE THAN JUST A BOOK ABOUT THE RESTAURANT BUSINESS — IT'S A PRACTICAL GUIDE FOR BUILDERS OF BUSINESS EMPIRES!
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Individual entrepreneur Zarkov Boris Konstantinovich
Primary State Registration Number (OGRN) 315774600389961
TIN 770104752190
Primary State Registration Number (OGRN) 315774600389961
TIN 770104752190
