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HomeShop at BookSurgeEducationAdult & Continuing EducationCooking With Gas: The Official Guide For Restaurant Startup and Operation |
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| Customer Reviews: | | Average Customer Review: ( 11 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
An absolute "must-have" primer Mar 04, 2007
By Midwest Book Review
Written by restaurant business veteran Luke V. Saucier III, Cooking With Gas: The Official Guide for Restaurant Start-ups and Operations is a practical, no-nonsense manual to getting a restaurant business off the ground and running it successfully. Chapters cover deciding whether to franchise, organization types and paperwork that must be filed with the state, how to control food and labor costs, risk management, taxes and much more. An absolute "must-have" primer to read cover to cover before investing one's assets, time, and energy into a restaurant start-up or franchise.
2 of 2 found the following review helpful:
Great book for one contemplating or recently entering the restaraunt business Jul 18, 2006
By S. P. Weatherford
Great book explaining the pittfalls one encounters in all business ventures as well as those specific to the restaraunt business. The author uses tongue in cheek humor to keep the readers interest in the often serious and problematic issues (opportunities) encountered daily in this business. Through his experience he is able to describe hyper competive atmosphere where you are competing against international franchises (brand loyalty) and small to medium locals who have developed their own cutomer loyalty that is often difficult to overcome. You should keep this book nearby to consult when you will inevitably encounter some of the problems described in the book.
2 of 2 found the following review helpful:
Essential reading for aspiring restaurateurs Jun 22, 2006
By Jim Serra
Anyone crazy enough to seriously consider opening a restaurant must read two books:
1. Anthony Bourdain's "Kitchen Confidential"
2. Luke Saucier's "Cooking With Gas"
These are complimentary tomes, both essential to a full understanding of the difference between being a great home "chef and host" and hanging it all out there in one of the most treacherous yet potentially rewarding industries ever conceived.
Bourdain is full of shock and East Coast bravado, wrenching the curtain back on the thin veneer of restaurant operation. Anyone not running for the exits is ready to consider "Cooking With Gas."
Saucier brings it back to earth with an easy style characteristic of his Louisiana heritage. If you are looking for a dry business text, look elsewhere. Saucier roots for his readers to either succeed or avoid failing. His passion for restaurants, those who own them, work in them, and eat in them, rings throughout the book. Yet he steps out of his role as cheerleader with a full dose of deep knowledge, granular detail and tough love.
"Cooking With Gas" is right up there with a good chef's knife as a critical investment for anyone who dreams of seeing his or her name on the striped awning. If you intend to be an independent restaurant owner or franchisee, Saucier offers everything you must know before deciding whether to take the plunge.
1 of 1 found the following review helpful:
 Good overview of restaurant management Sep 25, 2008
By remke44
This is a decent overview of how to open a restaurant. It's written in a friendly (if somewhat unprofessional) tone, but lacks easy-to-read charts and tables. It touches on most of the basics and gives some good examples of pitfalls and successes. However, I wish it went into more detail on revenues & expenses, staffing, etc. Also, Cooking with Gas focuses more on franchises and quick service concepts in its examples.
If you're only going to get one book, I would recommend Restaurant Success by the Numbers by Roger Fields over this book.
1 of 1 found the following review helpful:
A Must Read For Fledgling Resturant Owners Jul 13, 2006
By Norman Davidson
Cooking With Gas:The Official Guide for Restaurant Start-ups and Operations by Luke Saucier is a must read for anyone contemplating initial owning or operating a restaurant. It is a concise guide written with clarity and humor covering all aspects of starting and running a successful restaurant. Mr. Saucier draws on many years experience in this business to produce a well written guide which is indispensable to a first time restaurant owner or manager. In thirteen succint chapters Mr. Saucier covers aspects ranging from the decision to franchise or not, site location,financial controls to cost controls, risk management, taxes and The Holy Trinity of the restaurant business,Quality,Service,and Cleanliness. This is an essential read for the first time restaurant owner or operator.
See all 11 customer reviews on Amazon.com
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