Serving Up Excellence (Paperback). This item is unavailable.Serving Up Excellence (Paperback)

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:

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

Dominique Crenn (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)

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

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

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

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

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

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

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

Steve Scott Springer (Former GM; Spago, Bouchon)

JoAnn Clevenger (Restaurateur; Upperline)

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

Josh Goldman (Advanced Sommelier, Consultant)

Robin Kirby (Operations Leadership team; Kokkari, Evvia)

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

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

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

Davis Campbell (Sommelier, Founder- Wines together)

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

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)

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 and Owner; Cyrus)

Greg Koch (Founder; Stone Brewing)

Akili Steward (Former GM- Drago Centro)