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Setting the Table
- The Transforming Power of Hospitality in Business
- Narrado por: Danny Meyer
- Duración: 5 h y 33 m
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Resumen del Editor
In this landmark book, Danny shares the lessons he learned while developing the winning recipe for his way of doing business � what he calls "Enlightened Hospitality". This innovative business philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: the first and most important recipients of hospitality are the people who work for you. In descending order of priority, the next most important receivers of hospitality are guests, the community, suppliers, and investors. This way of setting priorities stands more traditional business models on their heads, but Danny considers it the foundation of every success he and his restaurants have had.
Full of behind-the-scenes history on the creation of Danny's most famous restaurants, and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top, Setting the Table is a treasure trove of innovative insights applicable to any business or organization.
Reseñas de la Crítica
- Audie Award Finalist, Non-fiction, Abridged, 2007
"This honest, modest book will appeal most to foodies and aspiring restaurateurs but also offers insight for entrepreneurs in any industry." (Publishers Weekly)
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- Versión completa
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It's an axiom of business that great companies grow their revenues and profits year after year. Yet quietly, under the radar, a small number of companies have rejected the pressure of endless growth to focus on more satisfying business goals. Goals like being great at what they do, creating a great place to work, providing great customer service, making great contributions to their communities, and finding great ways to lead their lives. In Small Giants, veteran journalist Bo Burlingham takes us deep inside 14 such remarkable companies.
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fantastic book for small company builders
- De Amazon Customer en 08-01-17
De: Bo Burlingham
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Restaurant Man
- De: Joe Bastianich
- Narrado por: Joe Bastianich
- Duración: 8 h y 9 m
- Versión completa
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General
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Historia
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
- De J.D. McPherson en 02-19-16
De: Joe Bastianich
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Working Together
- Why Great Partnerships Succeed
- De: Michael D. Eisner, Aaron R. Cohen
- Narrado por: Rick Adamson, Michael D. Eisner (introduction and epilogue)
- Duración: 7 h y 49 m
- Versión completa
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Dig deep and you will find the most compelling argument for working together: Happiness. In business there are always unique individual achievers, but pull down the veil and you'll often find someone alongside them. Michael Eisner does just that in Working Together. Using his own collaboration with Frank Wells at Disney as a launching point for examining other famously successful partnerships, Eisner offers us an intimate and deeply personal look at some of the most rewarding business partnerships.
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Interesting to see what all partners had in common
- De Amazon Customer en 06-01-13
De: Michael D. Eisner, y otros
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Never Eat Alone, Expanded and Updated
- And the Other Secrets to Success, One Relationship at a Time
- De: Keith Ferrazzi, Tahl Raz
- Narrado por: Richard Harries
- Duración: 13 h y 49 m
- Versión completa
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In Never Eat Alone, Ferrazzi lays out the specific steps - and inner mindset - he uses to reach out to connect with the thousands of colleagues, friends, and associates on his contacts list, people he has helped and who have helped him. And in the time since Never Eat Alone was published in 2005, the rise of social media and new, collaborative management styles have only made Ferrazzi’s advice more essential for anyone hoping to get ahead in business.
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Couldn't finish
- De book smart en 05-01-16
De: Keith Ferrazzi, y otros
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Back of the House
- The Secret Life of a Restaurant
- De: Scott Haas
- Narrado por: Johnny Heller
- Duración: 7 h y 59 m
- Versión completa
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- De Fidge en 03-28-15
De: Scott Haas
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Gordon Ramsay
- On Top of the World
- De: Neil Simpson
- Narrado por: Richard Aspel
- Duración: 9 h y 10 m
- Versión completa
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Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.
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Well Done
- De Stephanie curry en 01-30-15
De: Neil Simpson
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Hug Your People
- The Proven Way to Hire, Inspire, and Recognize Your Employees
- De: Jack Mitchell
- Narrado por: James Boles
- Duración: 6 h y 4 m
- Versión completa
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In Hug Your People, Jack Mitchell shares his secrets for creating happy employees, secrets as simple as they are revolutionary.
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good book.
- De Chance Woodal en 11-06-22
De: Jack Mitchell
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- De: Colman Andrews
- Narrado por: Don Hagen
- Duración: 10 h y 33 m
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In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- De Marco I en 09-09-18
De: Colman Andrews
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- De: Luke Barr
- Narrado por: Stefan Rudnicki
- Duración: 8 h y 38 m
- Versión completa
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In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
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Like Cesar Ritz, a real dandy
- De BenYL en 04-24-18
De: Luke Barr
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- De: Grant Achatz, Nick Kokonas
- Narrado por: Johnny Heller
- Duración: 12 h y 51 m
- Versión completa
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In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- De Exec. Chef 'Special K' en 03-18-14
De: Grant Achatz, y otros
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Hopping Over the Rabbit Hole
- How Entrepreneurs Turn Failure into Success
- De: Anthony Scaramucci
- Narrado por: Anthony Scaramucci
- Duración: 6 h y 38 m
- Versión completa
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Hopping Over the Rabbit Hole chronicles the rise, fall, and resurgence of SkyBridge Capital founder Anthony Scaramucci, giving you a primer on how to thrive in an unpredictable business environment. The sheer number of American success stories has created a false impression that becoming an entrepreneur is a can't-miss endeavor - but nothing could be further from the truth. Hopping Over the Rabbit Hole gives you the skills, insight, and mindset you need to be one of the winners.
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Scaramucci is Key to Making America Great Again
- De Cynthia en 07-24-17
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The Culture Code
- An Ingenious Way To Understand Why People Around The World Live And Buy As They Do
- De: Clotaire Rapaille
- Narrado por: Barrett Whitener
- Duración: 6 h y 29 m
- Versión completa
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General
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Historia
Internationally revered cultural anthropologist and marketing expert Clotaire Rapaille reveals for the first time the techniques he has used to improve profitability and practices for dozens of Fortune 100 companies. His groundbreaking revelations shed light not just on business but on the way every human being acts and lives around the world.
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Mapping cultures
- De Eric en 08-04-08
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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.
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The New Gold Standard takes you on an exclusive tour behind the scenes of The Ritz-Carlton Hotel Company. Granted unprecedented access to the company's executives, staff, and its award-winning Leadership Center training facilities, bestselling author Joseph Michelli explored every level of leadership within the organization.
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Very good information
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Four Seasons
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How did a child of immigrants, starting with no background in the hotel business, create the world's most admired and successful hotel brand? And how has Four Seasons grown so dramatically, over nearly half a century, without losing its focus on exceptional quality and unparalleled service? Isadore Sharp answers these questions in his inspiring memoir. He started out in Toronto, the son of a modest builder from Poland, but ambition and fate rapidly took him beyond his father's three-man construction business.
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Restaurant Success by the Numbers, Second Edition
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A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
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Everything mentioned I learned as I ran restaurant
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How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
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The Surprise Restaurant Manager
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Surprise - you’re in charge now! Steady money and new opportunities awaited as you moved up from server or bartender to front-of-house manager. But too often, restaurant management find themselves leading with minimal training, a ton of responsibilities, and no clue how to improve. You’ve run the Friday night rush, you’ve juggled expectations of staff and guests - but have you figured out how to improve while keeping the restaurant profitable?
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A must have for managers
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Unreasonable Hospitality
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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.
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The New Gold Standard takes you on an exclusive tour behind the scenes of The Ritz-Carlton Hotel Company. Granted unprecedented access to the company's executives, staff, and its award-winning Leadership Center training facilities, bestselling author Joseph Michelli explored every level of leadership within the organization.
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A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
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Restaurant Man
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How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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The Heart of Hospitality
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The Heart of Hospitality is the essential guide to creating exceptional customer service and hospitality for guests of all generations, including millennials, boomers, and more.
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Famous hospitality “bible” is a great listen
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Lead with Hospitality
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Speaker, consultant, and hospitality industry veteran Taylor Scott knows that the most effective leaders approach their roles with heart, emotionally connecting with their team members before attempting to manage them. In Lead with Hospitality, Scott draws from his two decades in leadership roles at respected hotels, resorts, and restaurants. He distills the principles of gracious hospitality, translating them into actionable leadership lessons which apply in any industry.
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Fairly basic but solid
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With the horrific failure rates of restaurants, how can you ensure yours will not only survive but grow and thrive? If your restaurant sucks, it is because you suck at running it; 100 percent. Donald Burns, author of Your Restaurant Sucks has created a methodology and mindset honed from his Special Operations training in the US Air Force. As a Pararescueman, his training developed a keen sense of purposeful and fast decision making. In the military, he learned the phrase, "embrace the suck".
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A must for restaurants!
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Profit First for Restaurants
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People don’t open restaurants just because they want to start a business. People open restaurants because they are building a dream. You can create the restaurant of your dreams. You can also be profitable, pay your vendors, your staff, and yourself, and savor the joys of hospitality without stress and uncertainty.
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Highly recommend read for Food & Hospitality Industry
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Be Our Guest
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Exceeding expectations rather than simply satisfying them is the cornerstone of the Disney approach to customer service. Now, in honor of the 10th anniversary of the original Be Our Guest, the Disney Institute, which specializes in helping professionals see new possibilities through concepts not found in the typical workplace, is revealing even more of the business behind the magic of quality service.
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Too long and repetitive
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Restaurants boast some of the highest failure rates of any industry, yet even worse is the sheer number of concepts that struggle just to break even. In The Restaurant Marketing Mindset, Chip Klose introduces a series of mindset shifts and actionable frameworks to help owners and operators finally take control of their marketing.
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Your Full Guide to Owning & Operating a Hospitality Property - Successfully
- Independent Hotel, Resort, Inn or Bed & Breakfast
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Have you ever thought about owning your own independent hotel, resort, inn, or bed and breakfast, but are not sure or the steps to take to ensure success? If you have answered yes, this audiobook is for you. If you have dreams of becoming a successful independent hotel, resort, inn, or bed and breakfast proprietor, this audiobook is designed to get you started and to grow your business. Your Full Guide to Owning & Operating a Hospitality Property - Successfully will share you more than just quick-fix tactics but instead how to develop successful long-term operation methods.
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QuickBooks for Restaurants: A Bookkeeping and Accounting Guide
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QuickBooks for Restaurants: A Bookkeeping and Accounting Guide shows restaurant owners and operators how QuickBooks software can be leveraged for restaurant success. I explain QuickBooks fundamentals including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more.
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Very very helpful
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The Business Side of Restaurants
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On the 10th night of co-owning the first restaurant, Cliff thought they would run out of money. Eight days later, there was a line at the front door, and for the next five years, the restaurant hit sales and record profits. Next, Cliff co-founded one of the best wine bars in Atlanta and then one of the best steakhouses in the United States. From there, he opened one of the best seafood restaurants in the county. Over the next 14 years, he helped make the restaurants more profitable than the average independent restaurants.
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Good information
- De Nicole Valatka en 02-01-24
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Excellence Wins
- A No-Nonsense Guide to Becoming the Best in a World of Compromise
- De: Horst Schulze, Dean Merrill - contributor
- Narrado por: Michael Wagner
- Duración: 5 h
- Versión completa
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General
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CEOs. Leaders without titles. Startups. Corporations. For-profits. Nonprofits. It doesn't matter who you are or what you do - you want to become the best. You want to win, every time. Horst Schulze knows how to win. In Excellence Wins, Schulze, in his absolute no-nonsense approach, shares the visionary and disruptive principles that have produced immense global successes over the course of his still-prolific 50-year career.
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Challenging and Inspiring
- De Kim en 09-25-19
De: Horst Schulze, y otros
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The New Restaurant Manager
- How to Get Ahead, Avoid Rookie Mistakes, and Still Have a Life
- De: John Self
- Narrado por: John Self
- Duración: 5 h y 42 m
- Versión completa
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General
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The New Restaurant Manager is for new managers who want to avoid the mistakes that most beginning managers make. This refreshing how-to guide is written in a practical, down-to-earth style, like having coffee with your mentor.
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Great book
- De Maria Dzhugdanova en 07-03-23
De: John Self
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The New One Minute Manager
- De: Ken Blanchard, Spencer Johnson
- Narrado por: Dan Woren
- Duración: 1 h y 27 m
- Versión completa
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General
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For decades The One Minute Manager has helped millions achieve more successful professional and personal lives. While the principles it lays out are timeless, our world has changed drastically since the book's publication. The exponential rise of technology, global flattening of markets, instant communication, and pressures on corporate workforces to do more with less - including resources, funding, and staff - have all revolutionized the world in which we live and work.
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Not bad, but not enough value
- De Chad en 09-30-19
De: Ken Blanchard, y otros
Lo que los oyentes dicen sobre Setting the Table
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Amazon Customer
- 06-15-16
inspirational but lacking technicality.
i found this book more like a story with theory, but not having much of pratical guidence- wich i was hoping for.
still, a good book with solid theory.
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- Ben Moss
- 05-11-16
Excellent and insightful!
As a member of the hospitality and business communities, I sincerely feel a 5-star review is totally appropriate.
This book was well written, well spoken, and very insightful from both a business and hospitality standpoint. It was great getting to know Danny AND his companies.
It made me want to work for his company!
Keep it up!
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- Edward
- 02-04-13
A fantastic way to approach business!
Would you consider the audio edition of Setting the Table to be better than the print version?
Yes! Danny Meyer's voice allows you to hear the words delivered with power and finesse!
What was one of the most memorable moments of Setting the Table?
His deeply personal stories that allow the reader to connect with him as the author & narrator! With his descriptions and candor he makes you want to not only be a better employee... but to have your good employees be great & that the reader can follow his same principles to create those great employees in ALL points of the biz world!
Have you listened to any of Danny Meyer’s other performances before? How does this one compare?
I have not.
Was there a moment in the book that particularly moved you?
His realization that it was time to let go of Eleven Madison Park... a restaurant that he loved dearly after all of the time it took to get it off the ground. Although he was selling it to (essentially) the exec chef, he knew he had to do it & that he could continue to build & create amazing restaurants in the future!
Any additional comments?
Amazing book & great read!
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- Joseph Luk
- 09-14-17
Great to hear the Arthur read his own story!
Pretty inspiring and read very well by Danny himself! Highly recommended for anyone looking to start their own business, whatever it is.
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- gph771
- 09-23-19
Good management in accessible narrative
Danny Meyer is a refreshing CEO who achieves “bottom line” by making his employee quality of life better, giving back to his community, and moving the needle on everyday cuisine.
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- CG
- 01-01-20
Great Content
Really enjoyed the book and love / believe in what Danny Meyer and team have created; however there were quite a few redundancies - making the book drag for a bit about 50% of the way through. To compensate I just increased the reading speed...
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- Laura Adamsky
- 09-09-21
Setting the table
Second time listening to the book. Every one who works in the restaurant industry needs to read this!! Awesome!!
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- Ethan Fixell
- 04-17-20
A great read for any USHG fan.
Great reading by the author, Danny Meyer, founder of Union Square Hospitality Group, and arguably the most important American restaurateur of the last two decades. my only complaint is that it only goes up to 2005... would love to hear a revised edition that covers the last 15 years!
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- love it so much I give 5 stars
- 03-26-17
Fantastic!
Huge fan of Danny Meyer, and this book was awesome. Delivered well and kept me engaged the entire time! Highly suggest it for anyone in the hospitality industry.
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- Mars Overlee
- 03-10-19
what a great book about business and life also.
great story line. great points on business and developing.people and the food sounds awesomeif I go to New York I will be trying these restaurants.
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