SERVING UP EXCELLENCE IBD

Sinopse

Serving Up Excellence is the perfect mix of education and inspiration for people in pursuit of exceptional hospitality.In the follow-up to his well-received Counter Culture: An Essential Guide for Service, Joshua Farrell helps restaurant professionals level up their service game at sit-down establishments, from casual eateries to three-star Michelin restaurants.Farrell expertly weaves together his personal essays on service, advice from top hospitality professionals, and step-by-step guides. The result is hundreds of actionable take-aways on how to maximize sales, deepen guest relationships, and effectively manage teams using the power of connection.Serving Up Excellence deserves a place in the cramped back office of every restaurant in the world.Other restaurant leaders who share their advice in this book are:Lewis Rossman (COO/Partner- Sam?s Chowder House)Paige Reilly (Owner, Upside Pub, Formerly of Golden Road Brewing)Doug Washington (Creative Director, Doug Washington Designs)Adam Cole (Chef, Consultant, Ink, The Dining Room, The Greenbrier)Marvin Wells (Director of Hospitality, FAO Hospitality, Houston?s)Caroline Styne (President-The Lucques Group, Wine Director, James Beard award-winner)Josh Goldman (Advanced Sommelier, Consultant)Robin Kirby (Operations Leadership team, Kokkari, Evvia)Garrett Harker (Restaurateur, Eastern Standard, ES Italian, Equal Measure)Jackson Cannon (Beverage Director, Eastern Standard, ES Italian, Equal Measure)Michael Voltaggio (Chef, Author, and Restaurateur: Voltaggio Brothers Steakhouse, Vulcan, Wye Oak Tavern. Top Chef Winner)Davis Campbell (Sommelier, Founder-Wines together)Gary Obligacion (GM Encanto, Director of Operations and Director of Development- The Alinea Group)Pascaline Lepeltier, (Master Sommelier, Best French Sommelier Winner, Author)Alice Waters (Chef, Author, Restaurateur, Chez Panisse. Recipient of seven James Beard Awards)JoAnn Clevenger (Upperline)Steve Scott Springer (Spago, Bouchon)Josiah Citrin (Chef, Author, Restaurateur, Melisse, a two-starred Michelin restaurant, Citrin, Charcoal, Dear John, Dear Jane, Openair at the Line Hotel)Larry Nadeau (Dining Room Manager- Enclos, two-starred Michelin, Maitre?d- The French Laundry: three-starred Michelin)Dawn Agnew (Managing Director- Hotel Drisco, Former Maitre ?d Gary Danko, one-starred Michelin)Sarah Clarke (Wine Director- Republique, Former GM and Beverage Director- Osteria Mozza)Donato Poto (GM, Providence, three-star Michelin, and James Beard awarded restaurant)Dominique Crenn (Chef, author, restaurateur, Atelier Crenn, three-star Michelin, 2021 Worlds Best Restaurants Icon award, Named one of TIME Magazine?s 100 Most Influential People, 2024)Stuart Brioza (Chef, restaurateur, State Bird Provisions, The Progress (both one-star Michelin restaurants. James Beard Award winner)Raj Parr (Author, Winemaker)Michael Bauer (Former restaurant critic, The San Francisco Chronicle)Elizabeth Blau (Restaurateur, Consultant)Nick Peyton (Maitre?d/ Owner, Cyr