[PDF] Unreasonable Hospitality eBook

Author : Will Guidara
Publisher : Penguin
Page : 289 pages
File Size : 38,94 MB
Release : 2022-10-25
Category : Business & Economics
ISBN : 0593418581

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The must-read New York Times bestseller that's redefining hospitality and inspiring readers in every industry. - Featured in FX's The Bear and Showtime's Billions - JP Morgan NextList Pick Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara’s team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner. Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve.

Author : Will Guidara
Publisher : Penguin
Page : 289 pages
File Size : 33,74 MB
Release : 2022-10-25
Category : Business & Economics
ISBN : 0593418573

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The must-read New York Times bestseller that's redefining hospitality and inspiring readers in every industry. - Featured in FX's The Bear and Showtime's Billions - JP Morgan NextList Pick Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara’s team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner. Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve.

Author : Milkyway Media
Publisher : Milkyway Media
Page : 24 pages
File Size : 30,70 MB
Release : 2023-03-12
Category : Study Aids
ISBN :

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Buy now to get the main key ideas from Will Guidara's Unreasonable Hospitality In 2010, Eleven Madison Park was ranked the 50th best restaurant in the world, but restaurateur Will Guidara and chef Daniel Humm led it to number one in just seven years. In Unreasonable Hospitality (2022), Guidara explains how constant reinvention and over-the-top hospitality pushed the restaurant to the top. Using stories from his time at the restaurant, he shows how creating a hospitality-first culture can improve everything about your business.

Author : Danny Meyer
Publisher : Harper Collins
Page : 244 pages
File Size : 28,18 MB
Release : 2009-10-13
Category : Business & Economics
ISBN : 0061868248

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The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

Author : thomas francis
Publisher : BookSummaryGr
Page : 19 pages
File Size : 13,29 MB
Release : 2023-10-16
Category : Study Aids
ISBN :

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Unreasonable Hospitality By Will Guidara Will Guidara had the opportunity to participate in a course called "Guest Chefs" while attending Cornell College. Every semester, a renowned chef would visit to prepare a dinner that the students in the course would independently manage. Guidara's team had the privilege of working with the famous chef Daniel Boulud. The dinner was successful, and they celebrated with a small party afterward. Guidara's experience with Boulud left a lasting impact, including a memory of Boulud making scrambled eggs for intoxicated college students. However, tragedy struck when Guidara's mother passed away after a long battle with brain cancer. While he had plans to work in a kitchen in Spain, he was hesitant to rely solely on his father for financial support. Despite this, his father encouraged him to fulfill his commitment. Guidara later reached out to Boulud, requesting a special reservation for his father. Boulud generously provided a free meal in a reserved room, allowing Guidara and his father to share a special dinner together. Guidara and his father found solace in the warm hospitality provided by Boulud and his team during their time of grief. The experience helped them overcome their sadness and brought comfort during a difficult period. From this, Guidara learned the value of using one's skills to positively impact the lives of others.

Author : Debi Nixon
Publisher : Abingdon Press
Page : 62 pages
File Size : 27,43 MB
Release : 2024-08-06
Category : Religion
ISBN : 1791033229

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Create a culture of radical hospitality that surprises and delights guests beyond their expectations. The Art of Hospitality guides you and your church to creating a ministry of radical hospitality. While the main book is intended for pastors and church leaders, this Companion Book is designed for the whole congregation, to equip and inspire everyone to embrace a ministry of welcome. Engaging worship and intentional follow-up processes are important, but what compels guests to return to our churches is the warmth of our welcome and hospitality that goes beyond their expectations. In The Art of Hospitality, Yvonne Gentile and Debi Nixon guide you and your church creating radical hospitality that infiltrates the heart and culture of the entire congregation. Choose The Art of Hospitality main book for pastors and other leaders in the church. Choose the Companion Book for everyone else in the congregation.

Author : Jacob Tomsky
Publisher : Anchor
Page : 322 pages
File Size : 23,75 MB
Release : 2013-07-30
Category : Biography & Autobiography
ISBN : 030794834X

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In the tradition of Kitchen Confidential and Waiter Rant, a rollicking, eye-opening, fantastically indiscreet memoir of a life spent (and misspent) in the hotel industry. “Highly amusing."—New York Times Jacob Tomsky never intended to go into the hotel business. As a new college graduate, armed only with a philosophy degree and a singular lack of career direction, he became a valet parker for a large luxury hotel in New Orleans. Yet, rising fast through the ranks, he ended up working in “hospitality” for more than a decade, doing everything from supervising the housekeeping department to manning the front desk at an upscale Manhattan hotel. He’s checked you in, checked you out, separated your white panties from the white bed sheets, parked your car, tasted your room-service meals, cleaned your toilet, denied you a late checkout, given you a wake-up call, eaten M&Ms out of your minibar, laughed at your jokes, and taken your money. In Heads in Beds he pulls back the curtain to expose the crazy and compelling reality of a multi-billion-dollar industry we think we know. Heads in Beds is a funny, authentic, and irreverent chronicle of the highs and lows of hotel life, told by a keenly observant insider who’s seen it all. Prepare to be amused, shocked, and amazed as he spills the unwritten code of the bellhops, the antics that go on in the valet parking garage, the housekeeping department’s dirty little secrets—not to mention the shameless activities of the guests, who are rarely on their best behavior. Prepare to be moved, too, by his candor about what it’s like to toil in a highly demanding service industry at the luxury level, where people expect to get what they pay for (and often a whole lot more). Employees are poorly paid and frequently abused by coworkers and guests alike, and maintaining a semblance of sanity is a daily challenge. Along his journey Tomsky also reveals the secrets of the industry, offering easy ways to get what you need from your hotel without any hassle. This book (and a timely proffered twenty-dollar bill) will help you score late checkouts and upgrades, get free stuff galore, and make that pay-per-view charge magically disappear. Thanks to him you’ll know how to get the very best service from any business that makes its money from putting heads in beds. Or, at the very least, you will keep the bellmen from taking your luggage into the camera-free back office and bashing it against the wall repeatedly.

Author : Phoebe Damrosch
Publisher : Harper Collins
Page : 244 pages
File Size : 40,31 MB
Release : 2009-10-13
Category : Biography & Autobiography
ISBN : 0061833789

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A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.

Author : Paul Clarke
Publisher : Ten Speed Press
Page : 274 pages
File Size : 42,30 MB
Release : 2012-12-05
Category : Business & Economics
ISBN : 0307815315

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An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter's Chicago restaurant is not only one of the premier 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.