Top products from r/restaurateur
We found 23 product mentions on r/restaurateur. We ranked the 19 resulting products by number of redditors who mentioned them. Here are the top 20.
1. The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It
Sentiment score: 1
Number of reviews: 2
HarperCollins
2. Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot
Sentiment score: 2
Number of reviews: 2
Restaurant Success by the Numbers Second Edition A Money Guy s Guide to Opening the Next New Hot Spot
3. Target Marketing Systems Traditional Style 3 Piece Nook Corner Dining Set, Seats 6, Black
Sentiment score: 0
Number of reviews: 1
Practical Dimensions: This 3 Piece Nook Dining Set Has Been Designed With Ideal Dimensions of 43" x 20" x 29 and Bench Measurements of 40" x 12" x 18" and Long Side Corner Measurements of 63.5" x 20" x 34, Short Side Measures 48" x 20" x 34" and Only Weighs 121 lbs. This 3 Piece Nook Set Would Make ...
4. AT-A-GLANCE 2019 Standard Diary Daily Reminder
Sentiment score: 1
Number of reviews: 1
YEAR-ROUND PLANNING – Medium diary covers 12 months from January 2019-December 2019. Keep track of important deadlines, special events and more with clear organization and professional style.INK BLEED RESISTANCE – Plan your schedule without fear of distracting ink bleeding. Our improved, high-qu...
5. HS Cable Management Zip Ties Black (100 Pack) Wire Ties Reusable Zip Ties 10 Inch 50 LBS Cable Ties Releasable Heavy Duty Ratchet Tie Down Straps for Christmas Tree,String Lights,Mussy Wires
Sentiment score: -1
Number of reviews: 1
Details: nylon 66,UL 94v-2,UV resistant,50 lbs tensile strengthPackage:10 inch reusable cord nylon ties black 100 pieces in poly bag with hang holeLength:10”(250mm),width:0.3”,max bundle diameter:2.36”Features:durable and insulated, releasable and strong,the teeth engage as they should,strong ...
6. Commercial Plastic Carving Board with Groove, NSF Certified, HDPE Poly, 24 x 18 x 0.75 Inch, White
Sentiment score: 0
Number of reviews: 1
Commercial Grade White Plastic - NSF Approved for Restaurants and Food ServiceLong Life Material - Solid High Density Poly Resists Stains, Warping and CutsOuter Juice Groove - Traps Liquids and Prevents Messy Counters (aka Juice Well, Juice Moat or Drip Groove)Dishwasher Safe - Commercial and Home U...
8. Commercial Plastic Cutting Board for Kitchens, Extra Large 30 x 18 x 0.5 Inch, NSF
Sentiment score: 0
Number of reviews: 1
Commercial Grade White Plastic - NSF approved for restaurants and food serviceExtra Large 30" x 18" Surface - Use for special prep such as filleting and cleaning fish, butchering game, carving roasts and backyard BBQsLong Life Material - Solid high density poly resists stains, warping and cuts. Can ...
9. Star Micronics TSP143IIIW Wi-Fi (WLAN) Thermal Receipt Printer with Wireless Access Point, WPS, Cutter, and Internal Power Supply - Gray
Sentiment score: 1
Number of reviews: 1
High-speed printing of 43 receipts per minute (250mm/s) with easy to setup wireless Wi-Fi connection - WPS push button technology or Wireless Access Point (AP)Includes PromoPRNT promotion printing service allowing you to automatically create printed promotions in addition to receipts"Drop-In and Pri...
10. Brightech Ambience Pro - Waterproof Outdoor String Lights - Hanging Industrial 11W Edison Bulbs - 48 Ft Vintage Bistro Lights - Create Great Ambience in Your Backyard, Gazebo
Sentiment score: 2
Number of reviews: 1
PATIO DROP LIGHTS CREATE A CLASSIC CAFE AMBIENCE IN YOUR EXTERIOR SPACE: String up Ambience Pro lights on your pergola, porch or other outside space to create a great atmosphere to relax and/or entertain guests. These vintage Edison string lights with old-fashioned filaments give off a warm, old tim...
11. Bac-A-Zap Odor Eliminator - Gallon (1_gallon) (1-(Pack))
Sentiment score: 0
Number of reviews: 1
Active Live Bacteria and EnzymesThis product is designed to be used indoors, as a grease build-up remover for drains, in wall voids, crawl spaces and garbage containers.To apply, dilute with water for maximum coverage. Use in wall voids, crawl spaces, basements, floors, walls, carpets at a rate of 3...
12. San Jamar T1755TBK Ultrafold Fusion Folded Towel Dispenser, Fits 400 Multifold/240 C-Fold Towels, Classic, Black Pearl
Sentiment score: 0
Number of reviews: 1
Space-Saving Dispensing – Compact design stores 240 c-fold or 400 multifold towelsOne-At-A-Time Dispensing – Touchless one-at-a-time dispensing reduces waste and cross-contaminationBunch-Resistant – Prevents overstuffing of towels to eliminate clumping and jamming for desired towel amountEasy ...
13. Setting the Table: The Transforming Power of Hospitality in Business
Sentiment score: -1
Number of reviews: 1
Setting the Table The Transforming Power of Hospitality in Business
14. Kevin Zraly Windows on the World Complete Wine Course: 30th Anniversary Edition
Sentiment score: 0
Number of reviews: 1
15. The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM
Sentiment score: 1
Number of reviews: 1
The Restaurant Manager s Handbook How to Set Up Operate and Manage a Financially Successful Food Service Operation
Don't give up buddy. I'm 39 and I am a franchisee of a chain my father started up. Being partners with your dad is a blessing and a curse. I have gone through every battle you have described with your old man. Every stinking one. From the massive overwhelming menu to the insane resistance to new technology. It was a soul draining slog for a long time. I tried to gently coax ideas into the conversation, I tried to point out the competition was employing these same tactics against us, I tried to use logic & reason.... nope, nope and more NOPE.
After barely getting by for 4 years listening to his "I've been in this business 30 years speech" about how things should be done, I went rogue. I stopped asking permission and started doing things the way I wanted. I bought a POS system, I added a second drive thru window, optimized the kitchen for speed & efficiency & redecorated the lobby. Sales responded in a big way... which is what I thought we all wanted, to make money, right? No. I was wrong yet again. The modest success of my shop drives him crazy because it's all the things he said would never work working out beautifully. It's a huge threat to him and his ego but, I'm not a kid anymore. I need volume and sales now. entertaining his antiquated ideas just doesn't rank very high on my priority list any longer. We never really got along great but, now that I'm starting to make decent money with my rogue shop we barely talk and he never visits. Which is fine. I'm going to continue to max out my sales volume, build my war chest and open a few more concepts. It would have been great to do it together with my dad but, oh well. Life without daily arguments at work is pretty sweet. I can live with it just fine.
Things turned around for me when I started reading. Start reading books of people you look up to. I would suggest reading Danny Meyer's (Shake Shack, Union Square hospitality group) book "Setting the Table". Excellent insights on hospitality and acquiring the correct mentality on serving people. For tons of good nuts and bolts operations info, you can't go wrong with this:
https://www.amazon.com/gp/aw/d/0910627975/ref=mp_s_a_1_1?ie=UTF8&qid=1481377874&sr=8-1&pi=SY200_QL40&keywords=restaurant+managers+handbook&dpPl=1&dpID=51jXHNnpfML&ref=plSrch
Good luck!
Check out the book Restaurant success by the numbers. It’s no holy grail but I’ve found some valuable info there. Especially what metrics you should be tracking and estimating success.
Make sure the POS you select doesn’t slow down the service and has numbers/reports readily available.
I second having a relationship with an industry bookkeeper. They can often provide more services beyond bookkeeping and know a lot about the business. If you feel this might be pricy I’d still suggest it to begin with while you and your in laws get up to speed. Then scale down as you become more comfortable.
Finally, don’t be afraid to ask around for advice of other owners. If there are local networking events for owners/managers, attend. Use any excuse to meet people in the industry and make connections.
Good luck!
There are some good books about restaurant finances. Two I found very useful are Restaurant Financial Basics and Restaurant Success by the Numbers.
That sounds fantastic. Good luck.
I have often wondered about 'breakfast only' restaurants. I can see that at first glance it would seem like you are saving money by running fewer shifts, but this to me seems like a math problem. What I wonder is, if you have the infrastructure, why not capitalize on it by running dinner also?
Now if it's a lifestyle business you're going for where it depends on you being there all the time, then I can certainly see why. But then you run into the E-Myth situation. Why not implement standard operating procedures to take yourself out of the day to day grind?
I bought these two years ago and ended up replacing the bulbs with LEDs within 6-12 months as the incandescent Edison bulbs went out. Ours are about 3' over our visitors heads and light a patio excellently, with no dimmer. We regularly get comments about how the lights really add to the patio's ambiance. We are a seasonal ice cream shop and I lazily left them out over the winter this year and they still function great.
https://www.amazon.com/gp/product/B00K0VTVTA/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
It's been quite a while so you may have found a solution, but if you haven't, what has worked for me is the following:
https://www.amazon.com/dp/B01BJOFPNM?th=1
It's a wireless printer by Star Micronics. Connect all your tablets to your network and use WPS To hook up the printer to your router as well. It works for Uber Eats, Postmates and Grub Hub, even though they don't list it as supported. Doordash I can't get it to work but maybe in the future someone will find a workaround for that one.
Yep. We use this for our manager log: https://www.amazon.com/AT-GLANCE-Standard-Reminder-SD38913/dp/B07CZKTWB9 basically the paper version. Even easier and the managers have actually used it every day without a hitch!
Windows on the World is an easy place to start for wine
Here's links to our products on Amazon, so you can see existing reviews:
https://www.amazon.com/dp/B01LYD2PZW (24x18)
https://www.amazon.com/dp/B01M0N0DDA (20x15)
https://www.amazon.com/dp/B01LZC7GGJ (18x12)
https://www.amazon.com/dp/B01M0N2XC8 (24x18 + groove)
https://www.amazon.com/dp/B01LZZRBOJ (30x18)
Not an affiliate link btw
E-myth Revisited
I was wondering what you'd think about using this as my booths
http://www.amazon.com/TMS-3-Piece-Nook-Dining-Black/dp/B000RWUD94
and instead of the bench use 2 chairs.
This is the best book that I've ever found on this subject. It answers these questions and is quite detailed and in-depth.
This stuff in all the drains every night. It really works.
https://www.amazon.com/gp/aw/d/B007MCJJWE?psc=1&ref=ppx_pop_mob_b_asin_title
After trying so many touchless types, and not touch less, I decided to never use battery operated again, because the battery decides to die when the health inspector is there, and paper towels and soap are part of the inspection. I liked this one because it actually dispenses only one towel at time instead of a bunch, which saves some money. San Jamar T1755 Ultrafold Fusion Towel Dispenser, Fits 400 Multifold/240 C-Fold Towels, 11-1/2" Width x 11-1/2" Height x 6" Depth, Black Pearl https://www.amazon.com/dp/B005H0AJBI/ref=cm_sw_r_cp_apa_63epzbPDB19JF
Second vote for the rolling storage bins. You could also keep them in large poly containers, like these. That would probably lead to less waste from improperly closed bags, spillage, etc.
If you are dead seat on keeping the bags, try a reusable zip tie.
Read. Read a lot. Reading can help prevent you from making dumb decisions in the future by learning about what problems lie ahead. Owning your own restaurant is not easy. It's really really hard. Celebs, millionaires, etc. fail on the reg trying to open up restaurants. The most you'll ever make working for a restaurant in management is $50k a year unless you have a trick up your sleeve that lands you a sweet gig (sommelier training, chef experience, connections, etc.). You also have to have a serious passion for pleasing people and hospitality. You put in hard hours for someone to be like "ew, this isnt what I want. You're inferior. You're bad at your job. Gross." Seriously, you get more respect in the military. But if you are a sick fuck who wants to try it. Be my guest. I was/am. There are some really cool aspects to it: you meet some crazy people, get to eat delicious food and drink great wine. But a lot of people cant take the stress for the more than a few years and resort to alcoholism or worse. It's difficult to explain restaurant management stress. It's like you're walking in the park and everything is perfect. Birds are singing and shit and then you see your dream girl coming towards you then BAM someone sucker punches you in the dick, she starts laughing at you, you're suddenly naked and everyone joins in the mockery.
Anyways. Read this: Setting The Table and this: Kithchen Confidential, BEFORE you even touch this dick stroking sensation: The Art of The Restaurateur. Read this shit before you lock yourself in to any deals. I'm serious. You'll thank me. Fuck these bus boys need to finish mopping the bar so I can go home and dream about P&Ls.