Future Hospitality Society (FHS)’s Post

Just finished “Unreasonable Hospitality” by Will Guidara. I’d recommend it for anyone who is looking for ideas and inspiration to transform their business into one that stands out from the crowd. Will’s stories are honest and vulnerable; his wisdom comes from his failures and disappointments as much as it does his successes and triumphs. (And the behind-the-scenes stories of how Eleven Madison Park became the best restaurant in the world are just plain cool.) The money quote of the book: “Luxury means just giving more; hospitality means being more thoughtful.” Have you read it? If so, what are your key takeaways?

One of my favorite business books of all time is "Setting the Table" by Danny Meyer, the founder of Union Square Hospitality Group. While it may surprise you that this book is not about the tech scene, given what I do for a living, it offers amazing advice without any fillers on the hospitality and restaurant industry. However, the principles that Danny Meyer shares are applicable to nearly every business because all businesses are about people, service, and hospitality, no matter what you do and is relatable to anyone who wants to enhance their business. Of course, after reading the book, I wanted to dine at one of his restaurants, and had the pleasure of dining at his first restaurant, Union Square Café in New York City, and it lived up to all my expectations. One quote that I think we can all relate to is, "Hospitality is present when something happens for you, not to you." This statement speaks volumes and is something that all businesses should strive to achieve. So, if you're looking for a book that will provide you with valuable insights on hospitality, service, and people, then "Setting the Table" is a must-read.

BOOK REVIEW: I am a big fan of delivering perfection and excellent client hospitality. I constantly read books (I like the hardcover book) on self-improvement and changing the landscape of life. My most recent read is one for everyone. Will Guidara "Unreasonable Hospitality." For anyone who is a foodie and restaurant lover, this is about the excellence, pain, and love of Eleven Madison Park restaurant in NY. It's such a fun read filled with emotion. DID YOU KNOW where the Michelin star criteria came from? I will tell you this, it has a lot to do with Michelin tires and France. This book can be easily absorbed to relate to any business model. https://lnkd.in/gg4VAXvt

Unreasonable Hospitality by Will Guidara First time I heard of Will Guidara he was speaking at the PBD's Vault Conference in Miami. I didn't know anything about him or his restaurant, but I was so blown away by his Q&A that I immediately bought his book. If you want to learn about how to use your business as a vehicle to serve people, this is the book. Unreasonable Hospitality takes you through Will's life and hospitality career from where he started out, to how he led Eleven Madison Park (a fine dining restaurant in NYC) to be named the best restaurant in the world. Some of my biggest takeaways were: - One size fits one: treat your clients, guests, etc. as their own unique person. Making people feel seen means attending to their unique needs. - Praise people constantly but don't be afraid to criticize: criticism is an investment, it means you are putting effort into someone's improvement, so don't be afraid to expect the best from people. But for every criticism, you need to praise much more. - Be persistent! It took Will years to rise in the ranks from 50th on the list of top 50 restaurants to first, and he did it by practicing being the best day in and day out. You can't show up and expect to play perfectly on game day if you failed to practice beforehand. Persistency allows greatness to become habit. I'd rate this book a 10/10. Not only is it a business book, but it follows a story so it was always exciting to pick up and read :)

I'll be the first to admit, I am not a huge reader (something I'm working on). But, when there's something I can get into, I usually talk everyone's ear off about it post-read. While on vacation, I read Will Guidara's Unreasonable Hospitality. I loved it, and think whether you have a background in hospitality or not, I'd implore you to read it! It provides Will's amazing story about his upbringing, dedication to his team, the restaurant industry, and both his successes and failures over the course of his career. There's most definitely something everyone can learn from, big or small. Of course, my favorite portion was coffee related, when Will talks about the importance of the after meal cup of coffee, and how often it's neglected, even at some of the finest restaurants in the World! "Finally, I got the cup of filter coffee I'd been served after dinner. It was a perfectly fine cup of coffee, but because everything else about that meal had been so unbelievably 𝘱𝘦𝘳𝘧𝘦𝘤𝘵 perfect, that just-okay cup of coffee stood out". If you're interested, check the book out below and let me know your thoughts once you give it a read! #Hospitality #BeAtomic

In this episode of Service Drive Revolution, I sit down with Will Guidara, former co-owner of Eleven Madison Park, a restaurant that earned three Michelin stars and was named the best in the world in 2017. Will shares his insights on "unreasonable hospitality," the central theme of his best-selling book, and discusses how these principles can be applied to any industry. Tune in to discover the key lessons Will learned throughout his career and how they can help you elevate your service game to elite levels >> https://swiy.co/M3mF

Dear Fellow Restaurateurs, I hope this message finds you well and thriving. Today, I want to address a topic that deeply impacts us all—our restaurant culture and the pressing need for positive change to create a brighter future for our industry. In an industry as passionate and dynamic as ours, culture plays a pivotal role. Yet, we often find ourselves caught in the daily rush, unintentionally neglecting the very cornerstone that sustains us—the people. Our dedicated staff, the lifeblood of our establishments, deserve more than just acknowledgment of their hard work. They deserve an environment that fosters growth, respect, and understanding. Unfortunately, the lack of a positive culture can lead to higher turnover rates. This is not just a statistic; it is a clear signal that our approach needs reevaluation. When we fail to truly understand our staff—to empathize with their struggles, ambitions, and daily realities—we create a gap. This gap, fueled by a disconnect between ownership, management, and staff, stifles the potential for a cohesive, motivated, and loyal team. It is our responsibility as leaders to bridge this gap. The world's most successful companies invest in their employees, not just financially, but emotionally and culturally. They understand that empowerment leads to engagement, and engagement fosters results. When our staff feels valued, their dedication transcends merely performing tasks—they become ambassadors of our vision, driving higher sales and creating memorable experiences for our guests. Imagine a workplace where each individual feels heard, respected, and integral. A place where positive culture isn’t just a buzzword but a lived reality. This is achievable, but it starts with us. Let’s invest in training that inspires and uplifts. Let us celebrate diversity and encourage open communication. Let’s create a culture where support and collaboration overshadow competition and fear. As we take these steps, the ripple effect will be profound. Our teams will feel the change, our businesses will flourish, and together, we will set a standard that elevates the entire industry. Let’s commit to this journey of transformation. Let’s make our restaurants beacons of positive culture, where the love for food is matched by the love and respect we show our teams. Together, we can create a thriving environment where everyone wins. With heartfelt optimism,

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Just finished reading 'Unreasonable Hospitality' 📚 by Will Guidara and I'm truly inspired. One powerful message that resonated deeply with my 23 years in the restaurant business: 'Excellence is the culmination of thousands of details executed perfectly.' 🍽️💫 In the world of hospitality and service, perfection is elusive, but the pursuit of excellence is what sets us apart. This book is a treasure trove of wisdom, and I believe every restaurateur and service professional should dive into it. Let's not just keep it on our shelves; let's make it a reference we revisit to continually improve and elevate our craft. 📖✨ #UnreasonableHospitality #HospitalityExcellence #ServiceIndustry #ContinuousImprovement"

𝐑𝐞𝐚𝐥 𝐬𝐭𝐨𝐫𝐢𝐞𝐬, 𝐫𝐞𝐚𝐥 𝐬𝐨𝐥𝐮𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐭𝐡𝐫𝐢𝐯𝐞 𝐢𝐧 𝐡𝐨𝐬𝐩𝐢𝐭𝐚𝐥𝐢𝐭𝐲 📈 Discover how industry leaders like Robby Scott of from Babucho, Newcastle & Alessandro Ceolin from LIVIN'Italy, Leeds are adjusting their strategy to thrive in 2024. 🔗Review the full article and let us know your thoughts - link in comments below 👇 #edenfinewines #hospitality #winemerchant