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A Book that Makes Perfect Sense and Worth Every Penny Dec 18, 2007
This book packs more than a wallop for those not just starting out in the business but for those currently needing a educational review of how to make it work. As an Accountant, I deal daily with my clients who own restaurants and I think this guy should go out and do some seminars. The Gas in this book is worth every fill up restaurant owner(s). You cannot afford not to buy this book. Its easy to read, understand and makes perfect sense. It's not a text book from college but a real live Jo who knows what he writes. KUDOS and I look forward to doing some cooperative advertising with this author.
2 of 2 found the following review helpful:
An absolute "must-have" primer Mar 04, 2007
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
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.
1 of 1 found the following review helpful:
A Must Read For Fledgling Resturant Owners Jul 13, 2006
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.
1 of 1 found the following review helpful:
Five Stars Jul 09, 2006
COOKING WITH GAS is a brilliant, fun, and highly practical book that every aspiring restaurateur needs to read -- several times. Luke Saucier has written the best book ever on how to be successful in the highly competitive restaurant business. Valuable opinions and good writing make Saucier an outstanding teacher for those who hunger for success.
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