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 premiere 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.
About the Author
Clarke is director at Kratz & Jensen Inc. in Chicago. He is a graduate of Loyola University Chicago, where he earned a B.A. in literature and an M.B.A. For five years, he was editor and copublisher of Chef magazine.