Food Service Professional Guides from C.H.I.P.S.

This new series from the editors of the Food Service Professional Magazine are the best and most comprehensive books for serious food service operational available today.

These step-by-step guides on a specific management subject are easy-to-read, easy to understand and will take the mystery out of the subject.

The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.

These books cover all the bases, providing clear explanation and helpful, specific information.

Restaurant Site Location


  1. Know Yourself and Your Market
  2. Market Research
  3. How to Conduct Research in the Greater Geographic Area
  4. How to Conduct Research in the Market Area
  5. Sales Forecasting
  6. Trade Area Characteristics
  7. Looking For Your Specific Location
  8. Securing and Negotiating a Location
  9. Start-up Money
  10. Loans
  11. After the Deal

Buying and Selling A Restaurant Business


  1. Basic Requirements
  2. Preparation
  3. Franchising
  4. Leasing
  5. Financing the Deal
  6. Other Possibilities
  7. Ensuring Future Success

Restaurant Marketing and Advertising


  1. Customers for Life
  2. Marketing the Menu
  3. Your Staff is Your Best Asset
  4. The Competition - Stay One Step Ahead
  5. Promoting Your Restaurant
  6. Marketing Your Restaurant to Kids, Parents, and Families
  7. External Marketing

Restaurant Promotion and Publicity


  1. The Power of the Press
  2. Promotional Basics Your Business Can't Live Without
  3. Daring Publicity Stunts to Jump-Start Your Business
  4. Pampering Promotions to Pack 'em In
  5. Word-of-mouth Promotions to Make Your Sales Sparkle
  6. Point-of-sale Promotions
  7. Monthly Marketing for Promotions and Publicity
  8. 365 Days of Promotions

Controlling Restaurant and Food Service Operating Costs


  1. The Bottom Line
  2. Take an Objective Look at Your Restaurant
  3. Trimming Operational Costs
  4. Reducing Food Costs
  5. Purchasing and Storage
  6. Reducing Maintenance and Repair Costs
  7. Staffing and Management
  8. Security and Theft Prevention
  9. Breakage, Storage and Spoilage

Controlling Restaurant and Food Service Food Costs


  1. Overview
  2. Math and Cost Ratios
  3. The Menu, Pricing and Standardized Recipes
  4. Purchasing
  5. Receiving
  6. Storage
  7. Production and Service
  8. Security and Safety
  9. Technology

Controlling Restaurant and Food Service Labor Costs


  1. The Foundation of Success
  2. Building Your Team
  3. Saving Payroll Dollars
  4. Training
  5. Employee Supervision
  6. Scheduling Your Staff
  7. Productivity
  8. Productive Buildings
  9. Financial Decisions

Controlling Liquor, Wine, and Beverage Costs


  1. Budgeting and Forecasting
  2. Costing, Margins and Cash Control
  3. Purchasing
  4. Inventory Control
  5. Portion Control
  6. Theft
  7. Drink Selection
  8. Staff Recruitment, Management and Training
  9. Other Opportunities to Control Costs in the Beverage Industry

Building Restaurant Profits


  1. Getting Started
  2. Profit Planning and Cost Control
  3. A Financially Profitable Menu
  4. Pricing Successfully
  5. Pleasing Customers
  6. The Restaurant Interior
  7. The Extra Mile
  8. Employees
  9. Marketing and Profitability
  10. Behind the Scenes

Waiter and Waitress Training


  1. The Restaurant Team
  2. Elements of Service
  3. Hiring and Terminating
  4. Retaining Your Service Staff
  5. Training Your Service Staff
  6. Training Topics
  7. Motivating

Bar and Beverage Operation


  1. The Basics
  2. The Hardware
  3. The Stock
  4. The Staff
  5. The Serving
  6. The Lure
  7. The Profits
  8. The Expansion

Successful Catering


  1. Getting Started
  2. Types of Catering
  3. Writing a Contract
  4. Staffing and Personnel
  5. The Kitchen and Service Equipment
  6. Food Preparation and Menu
  7. Sanitation, Health and Safety Procedures
  8. Food Presentation
  9. Marketing and Pricing
  10. Budgeting and Accounting

Food Service Menus


  1. Getting Started
  2. Menu Development
  3. Menu Design
  4. Menu Management Supports
  5. Menu Pricing
  6. Marketing Your Menu (and Your Restaurant)
  7. Operational Controls and Menu Management
  8. Final Tasks

Restaurant Design


  1. Research and Planning
  2. Building Your Team
  3. Construction and Renovation
  4. Environmental and Safety Issues
  5. Building Systems
  6. Front of House
  7. Back-of-the-House
  8. Equipment

Increasing Restaurant Sales


  1. Making $$$ From Super Sub-menu Items
  2. Training Greeters and Waitstaff to Promote Side Items
  3. Appetizer Savvy
  4. "Bottoms Up" - How to Increase Beverage Sales
  5. Complement Your Entrées with Side Dishes
  6. Adding Decadent Desserts to Your Menu
  7. Using Side Items to Attract Families
  8. Side Item Promotions to Get Your Restaurant Noticed

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The Food Service Professional Guide to Series
Complete 15-book Series • $274.95 + shipping
Individual books are available at $19.95 each + shipping
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