Lessons in Excellence from Charlie Trotter (Lessons from Charlie Trotter)

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 premier 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.

Paul Clarke is VP Key Accounts at Datassential, a Chicago-based consultancy that helps food and beverage manufacturers and restaurant chains to innovate. Early in his career, Clarke was editor at Chef magazine, read by 50,000 chefs, and a public relations executive, representing chef-driven restaurants and luxury brands. Clarke attended Tulane University and is a graduate of Loyola University Chicago, where he earned a BA in English literature and an MBA. He is a native of the Chicago area, and now resides in Scottsdale, Ariz., with his wife, and is a proud father of four.