Lessons in Excellence from Charlie Trotter

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Potter/TenSpeed/Harmony, Dec 5, 2012 - Business & Economics - 272 pages
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An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere.

Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.
 

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Contents

ENVISIONING Excellence 1 The Key Ingredient is Passion
2
Examine Your Values Rather Than Everyone Elses
7
Do What Fulfills You
12
Know What the Hell You Want Your Company to Be and Tell Everyone
18
Think Big Because Theres Always Room at the Top
25
YOUR STAFF PART
30
Hiring and Training for Excellence
31
Hire for Desire Rather Than Experience
32
Reward Employees Generously Frequently and Unexpectedly
127
INNOVATING for Excellence 25 Create Challenges for Yourself and Your Business
136
Create an Environment Where Innovation Is Possible
141
Innovators Hunt for External Opportunities
148
Allow Employees to Own Their Innovative Ideas
153
Act Quickly Because the Problem with Instant Gratification ls It Takes Too Long
157
Ask Employees What Needs to Be Improved
162
Dont Be Afraid to Ask Customers What Needs to Be Improved Even If It Hurts
168

How to Brainwash Your Employees and Supervise for Your Super Vision
37
Get to Know Your Employees
44
Build Teams
49
Stellar Service Results from Stellar Training
54
CrossTraining Isnt Just for Atheletes
60
Fire Employees Who Dont Meet Your Standards
65
Excellence in Leadership and Management
73
Set the Tone Every Day
74
Create Anxiety to Get the Most Out of Your Employees
78
Set Deadlines Prioritize and React Quickly When Things Dont Get Done
82
Precise Directions Lead to Precise Results
86
Take Responsibility for the Details
90
Them to Challenge Themselves
98
Be a Cheerleader and Recognize Employees
101
Give All Employees the Freedom to Reach the Top
104
Allow Employees to Do Work They Enjoy
109
Give Employees Major Responsibilities
114
Prepare Employees for Their Futures Even If It Means Theyll Move On
122
Continually Improve Processes Upgrade Facilities and Train Constantly
174
Reinvest in Your Business or What to Do with All the Money Youre Going to Make
179
EXCELLENCE and Your Public
187
Touch Your Customers Figuratively of Course
191
Dont Be Afraid to Fire Customers
195
Market Research
204
Before You Waste a Lot of Time Find Out If the Information You Need Already Exists
208
Design and Administer a Research Study and Use the Info
212
When It Comes to Publicity Only a Sharpshooter Will Do
217
Conventional Press Releases Arent Worth the Postage
222
React Quickly When Crises Arise to Avoid Bad Publicity
228
Develop aTargeted Marketing Database of Customers
234
Go Ahead Toot Your Own Horn
238
Plan to Sell Your Sole
242
EXCELLENCE in Public Service 46 When Youre Not Managing Motivating and Marketing Champion Causes
252
INDEX
258
Copyright

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About the author (2012)

Paul Clarke is VP sales and marketing at Sandelman & Associates, a San Clemente, Calif.-based independent research company that provides the restaurant industry with consumer insights. For five years, Clarke was editor of Chef, a trade magazine read by chefs nationally. For the past 15 years, he has worked as a public relations and marketing executive, working with leading restaurant and food and beverage companies. Clarke is a graduate of Loyola University Chicago, where he earned a BA in English literature and an MBA. He is a native of the Chicago area and resides in Barrington, Ill., with his wife and four children.


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