{"product_id":"serving-up-excellence-creating-meaningful-dining-experiences-through-the-power-of-connection-paperback","title":"Serving Up Excellence: Creating Meaningful Dining Experiences through the Power of Connection - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoshua Farrell\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eServing Up Excellence is the perfect mix of education and inspiration for people in pursuit of exceptional hospitality.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the follow-up to his well-received \u003cem\u003eCounter Culture: An Essential Guide for Service\u003c\/em\u003e, Joshua Farrell helps restaurant professionals level up their service game at sit-down establishments, from casual eateries to three-star Michelin restaurants.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFarrell 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eServing Up Excellence deserves a place in the cramped back office of every restaurant in the world.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOther restaurant leaders who share their advice in this book are: \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLewis Rossman (COO\/Partner- Sam's Chowder House)\u003c\/p\u003e\u003cp\u003ePaige Reilly (Owner, Upside Pub, Formerly of Golden Road Brewing)\u003c\/p\u003e\u003cp\u003eDoug Washington (Creative Director; Doug Washington Designs)\u003c\/p\u003e\u003cp\u003eAdam Cole (Chef, Consultant; Ink, The Dining Room, The Greenbrier)\u003c\/p\u003e\u003cp\u003eMarvin Wells (Director of Hospitality; FAO Hospitality, Houston's)\u003c\/p\u003e\u003cp\u003eCaroline Styne (President-The Lucques Group, Wine Director, James Beard award-winner)\u003c\/p\u003e\u003cp\u003eJosh Goldman (Advanced Sommelier, Consultant)\u003c\/p\u003e\u003cp\u003eRobin Kirby (Operations Leadership team; Kokkari, Evvia)\u003c\/p\u003e\u003cp\u003eGarrett Harker (Restaurateur; Eastern Standard, ES Italian, Equal Measure)\u003c\/p\u003e\u003cp\u003eJackson Cannon (Beverage Director; Eastern Standard, ES Italian, Equal Measure)\u003c\/p\u003e\u003cp\u003eMichael Voltaggio (Chef, Author, and Restaurateur: Voltaggio Brothers Steakhouse, Vulcan, Wye Oak Tavern. Top Chef Winner)\u003c\/p\u003e\u003cp\u003eDavis Campbell (Sommelier, Founder-Wines together)\u003c\/p\u003e\u003cp\u003eGary Obligacion (GM Encanto, Director of Operations and Director of Development- The Alinea Group)\u003c\/p\u003e\u003cp\u003ePascaline Lepeltier, (Master Sommelier, Best French Sommelier Winner, Author)\u003c\/p\u003e\u003cp\u003eAlice Waters (Chef, Author, Restaurateur; Chez Panisse. Recipient of seven James Beard Awards)\u003c\/p\u003e\u003cp\u003eJoAnn Clevenger (Upperline)\u003c\/p\u003e\u003cp\u003eSteve Scott Springer (Spago, Bouchon)\u003c\/p\u003e\u003cp\u003eJosiah Citrin (Chef, Author, Restaurateur; Melisse, a two-starred Michelin restaurant, Citrin, Charcoal, Dear John, Dear Jane, Openair at the Line Hotel)\u003c\/p\u003e\u003cp\u003eLarry Nadeau (Dining Room Manager- Enclos, two-starred Michelin, Maitre'd- The French Laundry: three-starred Michelin)\u003c\/p\u003e\u003cp\u003eDawn Agnew (Managing Director- Hotel Drisco, Former Maitre 'd Gary Danko, one-starred Michelin)\u003c\/p\u003e\u003cp\u003eSarah Clarke (Wine Director- Republique, Former GM and Beverage Director- Osteria Mozza)\u003c\/p\u003e\u003cp\u003eDonato Poto (GM; Providence, three-star Michelin, and James Beard awarded restaurant)\u003c\/p\u003e\u003cp\u003eDominique 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)\u003c\/p\u003e\u003cp\u003eStuart Brioza (Chef, restaurateur; State Bird Provisions, The Progress (both one-star Michelin restaurants. James Beard Award winner)\u003c\/p\u003e\u003cp\u003eRaj Parr (Author, Winemaker)\u003c\/p\u003e\u003cp\u003eMichael Bauer (Former restaurant critic; The San Francisco Chronicle)\u003c\/p\u003e\u003cp\u003eElizabeth Blau (Restaurateur, Consultant)\u003c\/p\u003e\u003cp\u003eNick Peyton (Maitre'd\/ Owner; Cyrus)\u003c\/p\u003e\u003cp\u003eGreg Koch (Founder; Stone Brewing)\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 314\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52377564250386,"sku":"9780989934572","price":19.42,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/2211\/5346\/files\/9thqCNWGze9780989934572.webp?v=1781413640","url":"https:\/\/ckbookstore.net\/products\/serving-up-excellence-creating-meaningful-dining-experiences-through-the-power-of-connection-paperback","provider":"CK BOOKSTORE","version":"1.0","type":"link"}