From Anthony Bourdain’s behind-the-scenes look at America’s kitchens to Ray Kroc’s biography, here are six titles foodservice operators may want to add to their bookshelves.
Anthony Bourdain’s insider perspective of the restaurant industry is considered a staple by many who work in it. While Bourdain has walked back some of his assertions about the field since this book was published in 2000—like his argument that customers shouldn’t order fish on Mondays—it’s still seen as a go-to text.
Anne Tyler’s ninth novel follows a single mom and her three children’s dysfunctional relationship over a span of several decades. Operators will find common ground with the youngest child, Ezra, who struggles while running a neighborhood restaurant that aims to help locals find comfort through food.
McDonald’s magnate Ray Kroc offers a firsthand account of how he transformed a small quick-service concept in San Bernardino, Calif., to one of the most influential fast-food operations in the world. Many readers said Kroc’s writing left them feeling inspired and motivated.
4. ‘Let’s Go Out Again: Interiors for Restaurants, Bars, and Unusual Food Places
By Robert Klanten, Sven Ehmann and Michelle Galindo
Operators can find design inspiration in this book, which highlights classic and unique concepts found throughout the world, from pubs to open-air markets.
Using real-world examples from himself and others, restaurant owner and consultant Roger Fields offers step-by-step advice on how to open a restaurant, from designing the concept to choosing the location. Reviewers praised the book’s easy-to-digest information, saying it’s helpful for those looking to break into the industry.
6. ‘Front of the House: Restaurant Manners, Misbehaviors and Secrets’
By Jeff Benjamin
In this account, Vetri Family Restaurants co-owner Jeff Benjamin details the various front-of- house issues he’s faced over the years. Readers praised Benjamin’s solutions to situations forward-facing staff can find themselves in, such as handling online table reservations and tipping.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.