Story of My Book

Restaurant Redefined: Adapt and Compete offers insight into trends gaining traction in and shaping the restaurant industry we know today.

My name is Saamia Bukhari and I am the author of Restaurant Redefined: Adapt and Compete. I wrote this book because after researching more about high performing regional restaurants in a private equity internship, I became motivated to learn how these businesses could successfully separate themselves from the competition. 

My hope is that, in reading this book, you will discover key trends in the industry that truly have the power to change what we think a restaurant means today. In this book, I hope to instill the same sort of passion and excitement that I have for the restaurant landscape in you. Ultimately, I want you to see this book as a tool to help you became a more enlightened consumer.

In this book, you'll learn about key principles that drive restaurant innovation and how to apply it to restaurants in varying stages:

• Know where the money is: Online food delivery is a billion dollar industry that’s only going to grow and changes the traditional idea of a restaurant
• Know where the market is: Differentiating one’s self from the competition can happen on multiple levels (food, service, recognition, etc.) and feeds into the overall branding of a restaurant 
• Know where the value is: Sustainable practices not only grant more varied menus, increase transparency, and drive profits, but uplift the surrounding community

You will love this book if you are a consumer interested in getting the inside scoop on industry knowledge.

Restaurant Redefined: Adapt and Compete is a non-fiction book that speaks to consumers who are looking at trends and innovative applications for the first time.

The Book - Restaurant Redefined: Adapt and Compete 

The book is written in different parts....​

Part 1 contains Chapters 1-3. This section lays the foundation of the past and current state of the restaurant industry. I explore some necessities in the saturated industry: adapting to trends, thinking about customer behavior, utilizing advancements in technology and more.

Part 2 contains Chapters 4-24. In this section, the trends and principles of restaurant innovation are explained in depth: technology, marketing, sustainability, food choice, and experiential dining. I offer real-life examples to illustrate these trends, from automated restaurant Spyce to Starbucks’ successful loyalty program.

What I Need & What You'll Get

This book will be published with New Degree Press. I set up the pre-order tiers to help cover the costs for publishing my book. Money raised will go towards the following:

• The Editor I will work with to revise and publish my manuscript in July, 2020.
• The Cover Design of my Book - the mockups you see currently are a placeholder!
• The Layout Design for the interior of my book (Physical Copy, Ebook Formats)
• The Copyediting for My Book - to help polish the grammar and spelling prior to publication
• The Launch & Promotion Efforts for my book - when I ultimately publish this Summer.

When I pre-sell 100 copies of my book, I will publish. When I pre-sell 150 copies of my book, I will also publish an audiobook. When I pre-sell 200 copies of my book, I will publish a hardcover edition.

I am also offering some exclusive rewards for people who pre-order my book now:
You will receive a personally signed copy of my book when I publish

• A Personal, handwritten thank you note for pre-ordering my book
• Your Name will appear in a Special, Acknowledgements Section of my book (“with Special Thanks to”)
• Early access to the Introduction of my Book and my entire manuscript, with the opportunity to review it and give me early feedback
• The opportunity to help give me feedback and be involved in selecting my cover
• I will do a book topic/workshop seminar where I will share the experiences of writing my book

And more...

About the Author

Saamia Bukhari studies at Boston College’s Carroll School of Management. She has interned in varying areas including marketing, operations, private equity, and business development, allowing her to cultivate diverse skills.

Saamia wrote this book because she loves discovering new restaurants, reviewing food, and staying up to date with new trends in the industry. She has combined her passions for business and food together to write a book as interesting as it is informative. She hopes that the knowledge and skills she gained while researching and writing the book will help establish herself to pursue other opportunities in the industry.

Beyond her interests in business, Saamia enjoys competitive sports, card and board games, and various creative outlets. She applies her tenacity in sports, strategy in card games, and inventiveness in art to all her life pursuits. 

For more information you can connect with Saamia at saamia.bukhari@gmail.com as well as through LinkedIn (Saamia Bukhari), Instagram (saamiabukhari), and Twitter (@saamia_bukhari).

Risks & Challenges

The biggest challenge with publishing a book is delivering the finished book to the backer, specifically my mailing of the book to you. I have eliminated this risk by building into the campaign the mailing and shipping costs of your signed copies to you within each pre-order tier.

The risk of delivering the pre-sale copies of my book is contingent on the publisher we use. I will be working closely with New Degree Press to make sure we get the earliest possible ship date of the signed book copy to you. We will keep all pre-sale backers up-to-date as my book hits each key milestone and publishes. You will know when the copies of my book you pre-ordered are expected to ship.

Other Ways You Can Help

Please Share my Pre-sale Campaign on Facebook, Twitter, and LinkedIn with your friends, family and network. Please use #restaurantredefined and tag me as well as my publisher, New Degree Press so we can help amplify your efforts.

You can easily share my Pre-Sale Campaign Page via Indiegogo at the top of the page

Please share my book to 5 friends, family members, or co-workers who you think would enjoy it. Please do this as a text message or Direct Message on social media.