{"title":"New Titles","description":"","products":[{"product_id":"preorder-unreasonable-hospitality-the-field-guide-will-guidara","title":"Signed Bookplate Edition: Unreasonable Hospitality: The Field Guide (Will Guidara)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cb\u003eFrom the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, former co-owner of the #1 restaurant in the world, and co-producer of the Emmy Award-winning series \u003ci\u003eThe Bear \u003c\/i\u003ecomes the much-awaited interactive guide to putting the principles of Unreasonable Hospitality into action in your organization.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eWith over one million copies sold to date, Will Guidara’s book \u003ci\u003eUnreasonable Hospitality\u003c\/i\u003e issued a compelling invitation: “No matter what business you’re in, you can make the choice to be in the hospitality industry.” His lessons about service and leadership celebrated the one principle that never goes out of season: the human desire to be taken care of. \u003cbr\u003e\u003cbr\u003eIf Unreasonable Hospitality is the \u003ci\u003ewhy\u003c\/i\u003e, then \u003ci\u003eThe Field Guide\u003c\/i\u003e is the \u003ci\u003ehow\u003c\/i\u003e—a step-by-step roadmap to applying those lessons, including:\u003cbr\u003e\u003cbr\u003e• Building and leading your team with consistency, integrity—and yes, hospitality\u003cbr\u003e• Developing a culture of hospitality with five essential components—excellence, communication, collaboration, feedback, and repair—and the systems that will keep those values front and center\u003cbr\u003e• Creating bespoke gestures with the power to transform ordinary transactions into extraordinary experiences—as well as how to create a ready-made toolkit of easily implemented ones that \u003ci\u003efeel\u003c\/i\u003e bespoke\u003cbr\u003e\u003cbr\u003eFeaturing deeply personal stories, his own as well as those of readers he’s encountered, the book is packed with practical exercises that are as relevant to the CEO of a Fortune 500 as they are to the ambitious intern at the front desk. 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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.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eOther restaurant leaders who share their advice in this book are:\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAlice Waters \u003c\/span\u003e\u003cspan\u003e(Chef, Author, Restaurateur; Chez Panisse. Recipient of seven James Beard Awards)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDominique Crenn \u003c\/span\u003e\u003cspan\u003e(Chef, author, restaurateur; Atelier Crenn, three-star Michelin, 2021 World’s Best Restaurants Icon award, named one of TIME Magazine’s 100 Most Influential People, 2024)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGary Obligacion \u003c\/span\u003e\u003cspan\u003e(GM Encanto, Director of Operations and Director of Development- The Alinea Group)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCaroline Styne\u003c\/span\u003e\u003cspan\u003e (President-The Lucques Group, Wine Director, James Beard award-winner)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDonato Poto \u003c\/span\u003e\u003cspan\u003e(GM; Providence, three-star Michelin, and James Beard awarded restaurant)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eLarry Nadeau \u003c\/span\u003e\u003cspan\u003e(Dining Room Manager- Enclos, two-starred Michelin, Maitre’d- The French Laundry: three-starred Michelin)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMichael Voltaggio \u003c\/span\u003e\u003cspan\u003e(Chef, Author, and Restaurateur: Voltaggio Brothers Steakhouse, Vulcan, Wye Oak Tavern. Top Chef Winner)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJosiah Citrin \u003c\/span\u003e\u003cspan\u003e(Chef, Author, Restaurateur; Melisse, a two-starred Michelin restaurant, Citrin (one-starred Michelin), Charcoal, Dear John, Dear Jane, Openair at the Line Hotel)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSarah Clarke\u003c\/span\u003e\u003cspan\u003e (Wine Director- Republique, Former GM and Beverage Director- Osteria Mozza)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSteve Scott Springer \u003c\/span\u003e\u003cspan\u003e(Former GM; Spago, Bouchon)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJoAnn Clevenger \u003c\/span\u003e\u003cspan\u003e(Restaurateur; Upperline)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePascaline Lepeltier\u003c\/span\u003e\u003cspan\u003e (Master Sommelier, Best French Sommelier Winner, Author)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJosh Goldman \u003c\/span\u003e\u003cspan\u003e(Advanced Sommelier, Consultant)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRobin Kirby\u003c\/span\u003e\u003cspan\u003e (Operations Leadership team; Kokkari, Evvia)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGarrett Harker \u003c\/span\u003e\u003cspan\u003e(Restaurateur; Eastern Standard, ES Italian, Equal Measure)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMarvin Wells \u003c\/span\u003e\u003cspan\u003e(Director of Hospitality; FAO Hospitality, Houston’s)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDawn Agnew \u003c\/span\u003e\u003cspan\u003e(Managing Director- Hotel Drisco, Former Maitre 'd Gary Danko, one-starred Michelin)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDavis Campbell \u003c\/span\u003e\u003cspan\u003e(Sommelier, Founder- Wines together)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJackson Cannon \u003c\/span\u003e\u003cspan\u003e(Beverage Director; Eastern Standard, ES Italian, Equal Measure)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eLewis Rossman \u003c\/span\u003e\u003cspan\u003e(COO\/Partner- Sam’s Chowder House)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePaige Reilly \u003c\/span\u003e\u003cspan\u003e(Owner, Upside Pub, Formerly of Golden Road Brewing)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eDoug Washington \u003c\/span\u003e\u003cspan\u003e(Creative Director; 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The iconic ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.\u003c\/p\u003e\n\u003cp\u003eThis intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica’s Jerk Chicken and Dominica’s Callaloo Soup; Puerto Rico’s plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti’s Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. 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