Food for Thought: How the Creator of Fuddrucker's, Romano's Macroni Grill, and eatZi's Built a $10 Billion Empire One Concept at a Time

by Phil Romano

The Incredible Life Story of the World’s Most Successful Restaurateur Will Whet Your Appetite for Inspiration and Success Known as “the Steven Spielberg of the restaurant industry,” Phil Romano has achieved a higher rate of success than any other restaurateur in history. During the past 40 years, he has launched more than 25 dining concepts and amassed a restaurant empire valued in excess of $10 billion. More than 10 million customers a year in 48 states and 8 foreign countries visit a Phil Romano eatery, no doubt many back for seconds. In Food for How the Creator of Fuddrucker’s, Romano’s Macaroni Grill, and eatZi’s Built a $10 Billion Empire One Concept at a Time , Romano shares his recipe for success. From dreaming up an original concept all the way to reaping a jaw-dropping return on investment, Romano reveals the distinctive process and “operational-integrity creed” he follows to create a winning eatery, •How to achieve the entrepreneurial mindset and recognize opportunity when it crosses your path •“Service is primary. Profit is secondary” •Getting out of the “dining business” and into the “eating business” •How to recognize a great idea in a world of mediocre ones •Utilizing a network approach to management; i.e. “Nobody works for me, they work with me” •“Difference and points of difference are what makes success, not just brilliance” Written with candor and spiced with humor, Food for Thought provides a fascinating look at the hits and misses of Romano’s remarkable career. Whether you’re a novice entrepreneur or seasoned pro, it’s sure to help you cook up your own ideas and strategies for success in any industry.

224 pages, Hardcover

First published May 1, 2005

Reviews

[Jennifer Heise · Rating 4 out of 5]

Romano is a restaurant concept guy, and never claims not to be. He's been good at what he does, and he is honest about his failures. He's got a rule of thumb (he calls it "Truth in Feeding"-- thus the open kitchens, supply-filled dining rooms, etc.) and he lays out how he decides whether a concept is unique enough to try out. The book is clear, simple, and a fast read; a fascinating overview of one man's marketing and concepting progress through the restaurant business. I personally wouldn't feel comfortable doing some of marketing tricks he used-- well, ok, for a business I wouldn't; maybe for something else I would! I was intrigued by his "Hunger Busters" concept. Having read it, I passed it on...

[Ian]

A lot of self-aggrandizing and conservative propaganda.

[Richard Gombert · Rating 2 out of 5]

Strangely written.
It felt like someone not wanting sound like a braggart, bragging.
Also, plenty examples of misguided social thinking. The, I don't need government bs.
Yes, he's been successful, but he does not come off as a nice guy.