內容簡介
內容簡介 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)
