The Firm of the Future: A Guide for Accountants, Lawyers, and Other Professional Services Review

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The Firm of the Future: A Guide for Accountants, Lawyers, and Other Professional Services ReviewI first read this book about 2 years ago. I keep it within arm's reach of my desk and refer to it often, still.
I've read one reviewer who stated that this book was the modern almanac of best business practices. I agree completely.
I run my own small law firm. We have implemented many of this book's practices with great success and profitablilty. Primary among them is fixed fee agreements. Yes, we are a law firm that has trashed its time sheets, due in large part to the inspiration and impetus of this book. And, we will never go back.
An earlier reviewer suggested that this book would be more useful for CPA's and not for lawyers. I disagree. Though I'm certain the message of this book is critical for CPA's, I think that any person in law firm leadership must read this book. I think it is particularly suited to small firms and solos who will have the ability to immediately take action in implementing these ideas and making them a reality in their practice.
However, if you are one of my competitors forget everything I said above and do not touch this book. My firm and my family will thank you.
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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Review

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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business Review"The Professional Caterer's Handbook: How to open and operate a financially successful Catering Business" by Lora Arduser and Douglas Robert Brown is a great resource for anyone in the catering business. The book covers the start-up basics such as getting a loan, do on-site or off-site catering, and much more. It also goes further into the catering world by providing samples of catering contracts, profiles of caterers, and a comprehensive list of catering equipment one would need for any sized operation.
The book seems to focus mainly on off-site caterers specializing in weddings, but they do bring up other functions that require caterers as well as briefly touch on on-site catering operations.
I loved the guides within the book on table settings for various kinds of meals. From dinner with salad to breakfast, I now know the proper table arrangements. The book also gives examples of room layouts for various functions and tips on how to layout the buffets so that guests don't over-consume the more costly items.
For those that will be serving alcohol there is an excellent section that discusses kinds of liquor, suggestions on what to stock and what to look for. The authors define different bar terminology, but it is fairly basic - such as virgin and on the rocks. They cite sources to visit for more information on wine, but do provide a list of descriptive wine terms and a guide as to what serving temperatures are appropriate.
I think the section on cost control is very extensive and can help anyone in the industry become more aware of ways that money can be easily and inadvertently wasted. There is also a catering and event check list that I think is invaluable to anyone just starting out. I wouldn't have thought to ask so many questions about the upcoming event and I would have been paying for it later. Anyone can use their guide to make sure they are covering all their bases.
I think this book is a great resource for anyone in the catering industry. It provides wonderful basic information on getting the business up and running and then provides more in-depth information on actual catering concerns.
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