All aspects of the restaurant's activities that the manager must be aware of in order to effectively manage the restaurant entrusted to him are considered. The presentation of the theory is accompanied by practical situations, and the recommendations are supported by examples of the activities of prominent restaurants and stories of professional success of industry top managers. The author analyzes the reasons why some establishments flourish and others incur losses; shows how to develop a marketing plan that can effectively respond to industry trends and challenges; how to correctly compose a menu in the interests of increasing the average check amount and stimulating sales.