This is an excerpt from the Introduction of the new restaurant and hospitality book, SERVING UP EXCELLENCE: Creating Meaningful Dining Experiences through the Power of Connection.
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 professionals 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)