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(More customer reviews)What does a $100 per person, prix fixe', 7 course gourmet dinner have to do with your business? Everything, if you believe Paul Clarke.
For those who might not know, Charlie Trotter's is an award-winning restaurant located in Chicago. I haven't yet been able to save up the $300 needed to eat there, but, from what I hear, it's an experience you'll not soon forget.
Back to the book -- this is a tough call. I like it. I hate it. I can't make up my mind. And maybe that's because it's almost like reading three different books.
First, it's a semi-bio of Charlie Trotter: his restaurant, how he runs it, his marketing strategies, his continual quest for excellence, his ongoing mission to make the dining experience in his restaurant extraordinary.
Secondly, it's an examination of how you can apply the pursuit of excellence to your business. Both these aspects make it an interesting read.
Then there's this underlying, ongoing discussion of having employees 'buy in' to your vision for your business. Though Clarke emphasizes rewarding this loyalty, and Trotter does so, I can say from my own experience, it just ain't so!
I found myself talking back to Clarke as I read. My husband thought I was going gaga. But I was so angry!
Much of what Clarke says feels manipulative to me. When I was an employee I was an excellent employee. I was the one who came in early, stayed late, did whatever it took, asked for more responsibility -- in other words I played the game.
It seems as though all the suggestions favor the employer rather than the employee. And this is where I get bogged down. I'm torn.
As an employee, I was used & abused too many times by the companies I worked for. And I know I'm not the only one.
But, as a small business owner, I'd want my employees to act exactly as Clarke suggests. It feels wrong, although I can't put my finger on exactly why that is.
I suppose any book that elicits this kind of response must be read. That's my recommendation to you. If you hate the management advice, you'll love the discussions about food, wine, & the restaurant experience.
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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.
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