{"product_id":"serving-up-excellence-creating-meaningful-dining-experiences-through-the-power-of-connection-joshua-farrell","title":"Signed Edition: Serving Up Excellence: Creating Meaningful Dining Experiences through the Power of Connection (Joshua Farrell)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eServing Up Excellence is the perfect mix of education and inspiration for people in pursuit of exceptional hospitality.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eIn the follow-up to his well-received \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCounter Culture: An Essential Guide for Service\u003c\/span\u003e\u003cspan\u003e, 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.\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; Doug Washington Designs)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAdam Cole \u003c\/span\u003e\u003cspan\u003e(Chef, Consultant; Ink, The Dining Room, The Greenbrier)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eStuart Brioza \u003c\/span\u003e\u003cspan\u003e(Chef, restaurateur; State Bird Provisions, The Progress (both one-star Michelin restaurants) James Beard Award winner)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRaj Parr \u003c\/span\u003e\u003cspan\u003e(Author, Winemaker)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMichael Bauer \u003c\/span\u003e\u003cspan\u003e(Former restaurant critic; The San Francisco Chronicle)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eElizabeth Blau \u003c\/span\u003e\u003cspan\u003e(Restaurateur, Consultant)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eNick Peyton \u003c\/span\u003e\u003cspan\u003e(Maitre’d and Owner; Cyrus)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGreg Koch \u003c\/span\u003e\u003cspan\u003e(Founder; Stone Brewing)\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAkili Steward \u003c\/span\u003e\u003cspan\u003e(Former GM- Drago Centro)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2026\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/span\u003e\u003c\/p\u003e","brand":"Schellville","offers":[{"title":"Default Title","offer_id":51292396749104,"sku":"01SER3407","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/servingupexcellence.jpg?v=1775517931","url":"https:\/\/nowservingla.live\/products\/serving-up-excellence-creating-meaningful-dining-experiences-through-the-power-of-connection-joshua-farrell","provider":"Now Serving","version":"1.0","type":"link"}