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In the Kitchen
Reviewed by Peter Gottlieb
Qi Chien understands how restaurants work. Her new book, In the Kitchen: How to Thrive in the Restaurant Business, expertly advises restaurant managers on handling challenges in the industry, from creating reasonable schedules for chefs to appeasing picky diners. Throughout the book, Chien offers concise, practical suggestions with easy-to-understand concepts. Overall, the book offers a colorful snapshot of the various tasks involved in the day-to-day operations of a restaurant.
Chien’s book is unique among other industry guides in that she interviewed restaurant owners, managers, and customers as part of her research. She even spoke to journalists who write restaurant reviews to get a good sense of what they most prize in a dining experience. My only criticism is that the book should have also included the perspective of chefs, especially since their role is crucial to a restaurant’s success. This caveat aside, In the Kitchen is an insightful and instructive read.
