A renowned New York restaurateur shares behind-the-scenes anecdotes to trace his experiences as the co-owner of eleven establishments in one of the world's most competitive arenas, discussing the lessons he has learned throughout the past twenty years about such professional priorities as innovative business practices, team building, and customer service. 100,000 first printing.
A renowned New York restaurateur shares behind-the-scenes anecdotes to trace his experiences as the co-owner of eleven establishments in one of the world''s most competitive arenas, discussing the lessons he has learned throughout the past twenty years about such professional priorities as innovative business practices, team building, and customer service. 100,000 first printing.
