The New Gold Standard takes you on an exclusive tour behind the scenes of The Ritz-Carlton Hotel Company. Granted unprecedented access to the company's executives, staff, and its award-winning Leadership Center training facilities, bestselling author Joseph Michelli explored every level of leadership within the organization.

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality.

This audiobook is about the past, present, and future of hospitality. It presents a comprehensive study on the state of the industry by describing the challenges it has been dealing with, major disruptions in the recent years, effects of tech evolution, cloud computing, alternative accommodations and COVID-19, with a glimpse into what the future holds in the next 5-10 years and how we can get there faster and more efficiently.

Everything you need to know about revenue management practice in simple language, with clear and easy-to-understand examples. From the originator of the ARPAR performance index (#ARPAR), this book brings a fresh view on revenue management and describes the tools that are relevant and effective today. After you start applying these strategies—you’ll start noticing the difference in less than a month, guaranteed.

This book will give you the resources to help you clear the most common hurdles many hospitality property owners and managers face. I’ll give you the tools to discover the type of owner/manager you are: A business opportunist, a supervisor, or a skilled worker. How to determine and set a plan to achieve your goals. Explain why you need and how to create a hotel, resort, or inn organizational strategy. The importance of excellent customer service along with proven tips and techniques you can use to impress your guests. Ways to improve your chain of service.

Do you love traveling, eating, and exploring new locations? Are you thinking of starting your own bed-and-breakfast? This book will quench your curiosity and answer all your questions. We interview everyone from huge B&Bs to small mom-and-pop B&Bs, inns that have been around for decades and B&Bs that are new and making a big splash! This is one of the most interesting books about the bed-and-breakfast business written in the last decade. The vast amount of different people we spoke with gives us a truly eye-opening glimpse into what the industry is all about!

Danny Meyer started Union Square Cafe when he was 27, with a good idea and scant experience. He is now the CEO of one of the world's most dynamic restaurant organizations, one that includes 11 unique dining establishments, each at the top of its game. How did he do it? How has he consistently beaten the odds in one of the toughest trades around?

From the creator of Valuetainment, the number-one YouTube channel for entrepreneurs, and “one of the most exciting thinkers” (Ray Dalio, author of Principles) in business today, comes a practical and effective guide for thinking more clearly and achieving your most audacious professional goals.

A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.

CEOs. Leaders without titles. Startups. Corporations. For-profits. Nonprofits. It doesn't matter who you are or what you do - you want to become the best. You want to win, every time. Horst Schulze knows how to win. In Excellence Wins, Schulze, in his absolute no-nonsense approach, shares the visionary and disruptive principles that have produced immense global successes over the course of his still-prolific 50-year career.

Entrepreneurs often suffer from "superhero syndrome" - the misconception that to be successful, they must do everything themselves. They are not only the boss but also the salesperson, HR manager, copywriter, operations manager, online marketing guru, and so much more. It's no wonder so many people give up the dream of starting a business - it's just too much for one person to handle. But outsourcing expert and "Virtual CEO" Chris Ducker knows how you can get the help you need with resources you can afford.

Small Business for Dummies has been a leading resource for starting and running a small business. Calling upon their more than six decades of combined experience running small businesses, Eric Tyson and Jim Schell once again provide time-tested advice and the latest information on starting and growing a small business.

Speaker, consultant, and hospitality industry veteran Taylor Scott knows that the most effective leaders approach their roles with heart, emotionally connecting with their team members before attempting to manage them. In Lead with Hospitality, Scott draws from his two decades in leadership roles at respected hotels, resorts, and restaurants. He distills the principles of gracious hospitality, translating them into actionable leadership lessons which apply in any industry.

Let’s start your restaurant legacy right now, right here! National chains and single independent restaurants all started with an individual and an idea. A concept. A dream. Small ideas can grow into big business. Who would have thought that a guy with a milkshake machine could start a hamburger empire? A pizza made in a garage would start today’s pizza wars? A guy with a pressure-cooker would start a fried chicken phenomena? Business ownership has always been part of the all-American dream. Restaurants are the largest entrepreneurial opportunity in America for starting the dream.

Throughout his career, Raphael Collazo has helped business owners identify, analyze, and ultimately secure commercial space for their business operations. However, after guiding many through the process, he realized how little his clients knew about leasing commercial real estate. After scouring the web for resources he could share with them, he was surprised by what he discovered. There were only a handful of books on the topic, and of those that were available, most were overly complicated and difficult to understand.