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I hear this a lot: “Well, of course you could afford to pull those tricks at an expensive restaurant.” And I always think: Are you sure you can afford not to? It’s true—these gifts cost money, in labor if nothing else. But I’m my dad’s son, and I reviewed the Dreamweaver line item in the P&L every month with an eagle eye. There was never any qu... See more

Notes & Highlights for Unreasonable Hospitality by Will Guidara

Chilean sea bass? Trendy. Expensive. More than likely frozen.

Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly

have a theory that the first thirty seconds in a restaurant tell you everything you need to know. I was waiting for a train in the Philadelphia Amtrak station and I was starving, so I went into a deli. The employee at the door pretended he didn’t see me and looked away. The guy at the sandwich counter walked into the back and didn’t reappear.

Ramit Sethi • I Will Teach You to Be Rich: No Guilt. No Excuses. Just a 6-Week Program That Works (Second Edition)

I’m a bottom-up manager who subscribes to the concept of “servant leadership,” as articulated by the late Robert Greenleaf. He believed that organizations are at their most effective when leaders encourage collaboration, trust, foresight, listening, and empowerment. In any hierarchy, it’s clear that the ultimate boss (in my case, me) holds the most... See more

Danny Meyer • Setting the Table: The Transforming Power of Hospitality in Business

Greg Isenberg

@gregisenberg

A Taste of Generation Yum: How the Millennial Generation’s Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food

Eve Turow

amazon.com

Cover of A Taste of Generation Yum: How the Millennial Generation’s Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food

There is useful research that suggests that people consume more when everyone knows that the bill will be split, taking some advantage of their unsuspecting dinner partners, as Greg did with the expensive wine.11 This tendency to over-order when the bill is split evenly suggests that the best payment method is for everyone to pay for what they eat

Dan Ariely • Dollars and Sense

you know what every great chef strives for, more than the creation of a groundbreaking dish or Michelin stars? The kind of consistency you experience at every Hillstone.

Andrew Knowlton • Welcome to Hillstone, America's Favorite Restaurant

Tim had discovered that Vic liked to eat. One night Tim and I picked him up and drove him to a Japanese steak house on the north side of town, calculating that Vic would have fun, and he might impart a few secrets on a full stomach.