Serving Up Excellence - by Joshua Farrell (Paperback)

Book Synopsis

Serving Up Excellence is the perfect mix of education and inspiration for people in pursuit of exceptional hospitality.

In the follow-up to his well-received Counter Culture: An Essential Guide for Service, 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.

Other restaurant leaders who share their advice in this book are:

Lewis Rossman (COO/Partner- Sam's Chowder House)

Paige Reilly (Owner, Upside Pub, Formerly of Golden Road Brewing)

Doug Washington (Creative Director; Doug Washington Designs)

Adam Cole (Chef, Consultant; Ink, The Dining Room, The Greenbrier)

Marvin Wells (Director of Hospitality; FAO Hospitality, Houston's)

Caroline Styne (President-The Lucques Group, Wine Director, James Beard award-winner)

Josh Goldman (Advanced Sommelier, Consultant)

Robin Kirby (Operations Leadership team; Kokkari, Evvia)

Garrett Harker (Restaurateur; Eastern Standard, ES Italian, Equal Measure)

Jackson Cannon (Beverage Director; Eastern Standard, ES Italian, Equal Measure)

Michael Voltaggio (Chef, Author, and Restaurateur: Voltaggio Brothers Steakhouse, Vulcan, Wye Oak Tavern. Top Chef Winner)

Davis Campbell (Sommelier, Founder-Wines together)

Gary Obligacion (GM Encanto, Director of Operations and Director of Development- The Alinea Group)

Pascaline Lepeltier, (Master Sommelier, Best French Sommelier Winner, Author)

Alice Waters (Chef, Author, Restaurateur; Chez Panisse. Recipient of seven James Beard Awards)

JoAnn Clevenger (Upperline)

Steve Scott Springer (Spago, Bouchon)

Josiah Citrin (Chef, Author, Restaurateur; Melisse, a two-starred Michelin restaurant, Citrin, Charcoal, Dear John, Dear Jane, Openair at the Line Hotel)

Larry Nadeau (Dining Room Manager- Enclos, two-starred Michelin, Maitre'd- The French Laundry: three-starred Michelin)

Dawn Agnew (Managing Director- Hotel Drisco, Former Maitre 'd Gary Danko, one-starred Michelin)

Sarah Clarke (Wine Director- Republique, Former GM and Beverage Director- Osteria Mozza)

Donato Poto (GM; Providence, three-star Michelin, and James Beard awarded restaurant)

Dominique 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)

Stuart Brioza (Chef, restaurateur; State Bird Provisions, The Progress (both one-star Michelin restaurants. James Beard Award winner)

Raj Parr (Author, Winemaker)

Michael Bauer (Former restaurant critic; The San Francisco Chronicle)

Elizabeth Blau (Restaurateur, Consultant)

Nick Peyton (Maitre'd/ Owner; Cyrus)

Greg Koch (Founder; Stone Brewing)