In part two we talk with Sean about his philosophy on people, service and motivation; advice for culinary school students; recruiting and hiring; the numbers; favorite aspects of the biz and more.
Cooking Out LoudJan 22, 2009
Eric Greenspan has never been comfortable in upscale restaurants. "When I go into a fine-dining restaurant, I always get funny looks. I am too loud," he booms.
Up & Coming: Jesse RodriguezJan 15, 2009
"Seeing the staff get excited about our wine classes; attending preshift and going over the reservations for the evening, including special requests; and working the floor. This is the stuff that gets me excited about coming to work."
Interview: Roy YamaguchiDec 8, 2008
Yamaguchi shares insights on the development of his fusion style as well as how Roy's, and the industry as a whole, has changed in the last 20 years.
MAFIAoZA's Knows Its Customers: Meeting Expectations Keeps Them Coming Back for MoreOct 24, 2008
Thom reports on the secrets that this Nashville favorite uses to drive repeat business while creating happy customers.
A Winner's Tale: Daniel BouludOct 24, 2008
Daniel Boulud balances trust in his staff with hands-on involvement to manage his dynamic restaurant empire.
Kudos: Wente VineyardsOct 16, 2008
Sante applauds Wente Vineyards as they celebrate their historic 125th anniversary.
Manhattan to Manhasset: City Chic Moves to the SuburbsOct 16, 2008
Toku is a sleek Asian bistro that brings big-city sophistication to the Long Island suburbs.
Up & Coming: Keriann Von RaesfeldSep 14, 2008For some, career success takes several years—and several different jobs—to achieve. But for others, magic happens early in life. Such is the case for aspiring chef Keriann Von Raesfeld Familiarity + Functionality: A Winning Restaurant Combo at the Damariscotta River GrillJul 25, 2008
Hirsch and Kerrigan have crafted a winning formula that capitalizes on customer loyalty and innovation to deliver successful results.
