A unique guide to leadership in the culinary arena, by a chef for chefs.
Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.
Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.
This Leadership tutorial book celebrates the amazing career of Guy Savoy and his ascent onto the Global scene as a prominent cuisineare and accomplished Hospitality industry leader. He has done so while simultaneously mentoring his son Franck who leads Restaurant Guy Savoy in Las Vegas, USA. In this book Guy Savoy's multi-generational leadership style is viewed through the lens of contemporary leadership philosophy, organizational development concepts, and the rich tradition of French Gastronomy.
Charlie Trotter's Chicago restaurant is not only one of the premiere eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.
Restaurant Owners Uncorked is a collection of interviews with a diverse range of twenty owners, such as the legendary and colorful Phil Roberts, founder of Buca di Beppo and The Oceanaire Seafood Room; Scott Leibfried, a renowned, high-energy figure in the culinary industry who is part of the cast of the hit television show, “Hell's Kitchen”; and Chris Sommers, a former Silicon Valley technology executive who makes Chicago-style deep dish pizza (in St. Louis) so well that he was invited to the White House to cook it for President Obama and the first family.
This book isn’t useful only for aspiring restaurant owners. It also provides practical advice for anybody who currently owns a restaurant or who simply wants to understand and be entertained by reading the business philosophies of twenty successful entrepreneurs.
As you read these interviews, you’ll feel like you are sitting down with the owners over a cup of coffee or a beer, picking their brains and finding out what makes them tick. You’ll learn why restaurants don’t have to be risky at all, what chain restaurants’ collective Achilles heel is, why having a good CPA is as important as the food you put on the plate, and much more.
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong.
Restaurants are inherently direct-to-consumer and heavily service oriented. In an age when every industry is moving increasingly in that direction, we can look to the culinary industry to for a sneak peek at the trends we might all be adopting in the near future. In this article, we detail where the nation’s most successful restauranteurs are spending their working capital, and what we can all learn from their smart moves.
These full length, well researched articles by Dr. Amy Vanderbilt on emerging trends in business, education, the world stage, travel and food provide insight into ways you can turn these trends into a personal and professional advantage. Each article contains data and statistics you can use along with unique insight on exactly how to use each trend in innovative ways for a competitive edge.