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9781501736513

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Both authors have extensive restaurant backgrounds. I highly recommend this book for Services Marketing, Human Resources, Strategic Management, Catering, and general seminar-type courses. -- Mark Bonn, Florida State University The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level. -- Richard Ghiselli, Purdue University Alex Susskind and Mark Maynard have combined powers to create an invaluable guide to managing the sometimes chaotic and always challenging environment of a restaurant, from the practicalities of lighting to the intangibles of guest experience. This coupling of data-driven research with anecdotal storytelling, informed by two rich careers in different corners of the industry, make for a compelling and dynamic account that speaks to readers working the floor as much as those in the classroom. -- Danny Meyer, CEO, Union Square Hospitality Group, Founder of Shake Shack, and author of <I>Setting the Table</I>

Author Information

Alex M. Susskind is Professor of Food and Beverage Management and Associate Dean for Academic Affairs at the School of Hotel Administration, SC Johnson College of Business, Cornell University. Mark Maynard is a Director of Operations at Union Square Hospitality Group. He was General Manager at Union Square Cafe, cofounder of Blue Smoke and Jazz Standard restaurants, Managing Director of Union Square Events, and cofounder of Porchlight bar.

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