Serving Up Excellence

Serving Up Excellence

Joshua Farrell

13,97 €
IVA incluido
Disponible
Editorial:
Schellville
Año de edición:
2026
ISBN:
9780989934572
13,97 €
IVA incluido
Disponible

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Sobre IBD

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; Cyrus)Greg Koch (Founder; Stone Brewing)

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