{"title":"Business \u0026 Economics - Industries - Hospitality, Travel \u0026 Tourism","description":"\u003cp\u003eDiscover industries books, hospitality books, and travel guides like the Millennium Hospitality book and Sundarban Travel Guide. Shop economics and bestselling books at our online bookstore today!\u003c\/p\u003e","products":[{"product_id":"unreasonable-hospitality-the-remarkable-power-of-giving-people-more-than-they-expect-9780593418574","title":"Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect","description":"\u003cb\u003eThe must-read \u003ci\u003eNew York Times\u003c\/i\u003e bestseller that's redefining hospitality and inspiring readers in every industry. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e- Featured in FX's \u003ci\u003eThe Bear\u003c\/i\u003e and Showtime's \u003ci\u003eBillions\u003cbr\u003e\u003c\/i\u003e- \u003cb\u003eJP Morgan NextList Pick\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWill 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. \u003cp\u003e\u003c\/p\u003e 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. Guidara's team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more--not less; and the magic that can happen when a busser starts thinking like an owner. \u003cp\u003e\u003c\/p\u003e Today, every business can choose to be a hospitality business--and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry's most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do--for ourselves, the people we work with, and the people we serve.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Will Guidara\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Optimism Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/25\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.08lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.30w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593418574\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 09\/15\/2022\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2022 pg. 55\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWill Guidara\u003c\/b\u003e is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eUnreasonable Hospitality\u003c\/i\u003e. 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He lives in downtown New York.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Keith McNally \/ Hardcover \/ English","offer_id":47278537605277,"sku":"9781668017647","price":47.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a23c3d38-bbc8-4a45-aaec-e6b96993fe72.jpg?v=1759854304"},{"product_id":"setting-the-table-9780060742768","title":"Setting the Table","description":"\u003cp\u003e\u003cstrong\u003eThe bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny's story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eSetting the Table\u003c\/em\u003e is landmark a motivational work from one of our era's most gifted and insightful business leaders.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Danny Meyer\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ecco Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/29\/2008\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.90h x 5.20w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780060742768\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 03\/30\/2008 pg. 28\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMeyer, Danny:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eDanny Meyer \u003c\/strong\u003eis the founder of Union Square Hospitality Group, which has created some of New York's most beloved restaurants, including Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, The Modern, Blue Smoke, Maialino, Ci Siamo, Daily Provisions and more. 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Here's the difference: \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe first book focuses on intermediate\/advanced Airbnb strategies.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eProPro\u003c\/em\u003e is broader-covering additional topics like investing, pricing, and direct bookings. Think of it as the next evolution.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe short-term rental space is crowded, full of influencers and \"experts\" with subpar listings. 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What makes a dairy bar different from other food establishments? It's a location that serves ice cream - and sustenance other than ice cream, like burgers, or hot dogs. It serves these delights from a window at a permanent establishment. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMost of Arkansas's dairy bars have long roots into the past, some having been in existence 50 years or more. There are a few younger joints here and there. 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The Little Rock-based author is the host of the Emmy-nominated documentary Make Room For Pie; A Delicious Slice of The Natural State and the Arkansas PBS show Home Cooking with Kat and Friends, as well as the host and producer of the 2021 documentary Arkansas Dairy Bars: Neat Eats and Cool Treats. She is a member of the Arkansas Food Hall of Fame committee, a co-chair of the Arkansas Pie Festival, and the Arkansas fellow to the National Food and Beverage Museum.She has written eleven books on food, most notably Arkansas Food: The A to Z of Eating in The Natural State, an alphabetic guide to the dishes, delights and food traditions that define her home state. Two of her more recent travel guides, 101 Things to Eat in Arkansas Before You Die and 102 More Things to Eat in Arkansas Before You Die define the state's most iconic and trusted eateries. Robinson's Another Slice of Arkansas Pie: A Guide to the Best Restaurants, Bakeries, Truck Stops and Food Trucks for Delectable Bites in The Natural State outlines more than 400 places to find the dessert, an extraordinary accomplishment that took thousands of miles, hundreds of hours and so many bites to properly document and catalogue.She shares her personal life experiences in A Bite of Arkansas: A Cookbook of Natural State Delights, the 2020 memoir and cookbook which offers 140 recipes made by and photographed herself. She also edited and contributed to the collection 43 Tables: An Internet Community Cooks During Quarantine.In addition to this work, the nostalgic Arkansas Dairy Bars: Neat Eats and Cool Treats, the companion book for the Arkansas PBS television special of the same name, Robinson's other 2021 work, Arkansas Cookery: Retro Recipes from The Natural State. In the book, she examines mid-century cookbooks from all over Arkansas. Robinson's collection of more than 400 20th century cookbooks and research into common threads of shared recipes, cooking methods and flavors of the era has been brought together for this lovingly photographed collection of the foods previous generations brought to the table. The recipes, redacted and cooked with period methods at The Writer's Colony at Dairy Hollow in Eureka Springs, were all shot on location. The lushly illustrated book will be released in fall 2021.Kat Robinson's work has appeared in regional and national publications including Food Network, Forbes Travel Guide, Serious Eats, and AAA Magazines, among others. Her expertise in food research and Arkansas restaurants has been cited by Saveur, Eater, USA Today, The Wall Street Journal, The Outline, and the Southern Foodways Alliance's Gravy podcast, for her skills and talents related to food research and documentation.Her efforts have been celebrated in articles by Arkansas Good Roads, Arkansas Business, 501 Life Magazine, the Northwest Arkansas Democrat-Gazette and the Arkansas Democrat-Gazette. She has served as the keynote speaker for the South Arkansas Literary Festival and the Arkansas Library Association Conference and has spoken at the Six Bridges Literary Festival, Eureka Springs Books in Bloom and the Fayetteville True Lit Festival.While she writes on food and travel subjects throughout the United States, she is best known for her ever-expanding knowledge of Arkansas food history and restaurant culture, all of which she explores on her 1200+ article website, TieDyeTravels.com. Kat lives with daughter Hunter and partner Grav Weldon in Little Rock.","brand":"booksdeli.com","offers":[{"title":"Kat Robinson \/ Paperback \/ English","offer_id":47474204115101,"sku":"9781952547041","price":65.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_352cd9a3-43a8-4835-ac6c-0d87d4f6b797.jpg?v=1765394699"},{"product_id":"the-wines-of-california-9781913141875","title":"The Wines of California","description":"\u003cb\u003eCalifornia is one of the world's most feted wine regions. Elaine Chukan Brown, one of the world's leading authority on the region, analyses all of the main AVAs, from the North Coast, to the celebrated Napa and Sonoma Valleys.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"It's less of a traditional reference book and more of a meditation on place - through its people, purpose, and possibility. 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A final section looks at current themes in Californian wine and discusses the future of the industry across the state.\u003cbr\u003e \u003cul\u003e \u003cli\u003eExplains all the state's AVAs, examining the development, growing conditions and varietal trends for each.\u003c\/li\u003e \u003cli\u003eProfiles the main producers and individuals shaping the wine industry today.\u003c\/li\u003e \u003cli\u003eA useful reference on California that also provides alternative insights and insider knowledge.\u003c\/li\u003e \u003cli\u003eAuthor Elaine Chukan Brown is a prolific commentator on the wines of California and a speaker at events around the globe.\u003c\/li\u003e \u003cli\u003eSupported by color maps and photos.\u003c\/li\u003e \u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Elaine Chukan Brown\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Academie Du Vin Library Ltd\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/06\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 360\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.98lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.21h x 6.14w x 1.42d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781913141875\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eElaine Chukan Brown\u003c\/b\u003e is a writer, speaker, and global wine educator. 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She has been recognized as General Manager of the Year by the Ohio Hotel and Lodging Association and Fairfield Inn by Marriott.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Annemarie Turpin \/ Paperback \/ English","offer_id":47566654046365,"sku":"9781398622258","price":96.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b77e332d-4e4d-4391-9cb5-c7f5fa3d1fc9.jpg?v=1768314266"},{"product_id":"setting-the-table-the-transforming-power-of-hospitality-in-business-9780060742751","title":"Setting the Table: The Transforming Power of Hospitality in Business","description":"\u003cp\u003e\u003cstrong\u003eThe bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSeventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. 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Whether you are a manager, an executive, or a waiter, Danny's story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eSetting the Table\u003c\/em\u003e is landmark a motivational work from one of our era's most gifted and insightful business leaders.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Danny Meyer\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ecco Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/03\/2006\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.16lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.22h x 6.34w x 1.11d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780060742751\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/07\/2006 pg. 47\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 09\/01\/2006 pg. 158\u003cbr\u003e\u003ci\u003eVanity Fair\u003c\/i\u003e 10\/01\/2006 pg. 146\u003cbr\u003e\u003ci\u003eNew York Times\u003c\/i\u003e 01\/14\/2007 pg. 15\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMeyer, Danny:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eDanny Meyer \u003c\/strong\u003eis the founder of Union Square Hospitality Group, which has created some of New York's most beloved restaurants, including Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, The Modern, Blue Smoke, Maialino, Ci Siamo, Daily Provisions and more. He is also the founder of Shake Shack, co-founder of Enlightened Hospitality Investments, and is a sought-after speaker and educator, setting industry standards for innovative hiring practices, building culture, corporate responsibility, and leading change. \u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Danny Meyer \/ Hardcover \/ English","offer_id":47598620278941,"sku":"9780060742751","price":47.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_558bf111-50eb-40c7-8666-0c10d578ec54.jpg?v=1769516826"},{"product_id":"the-economics-of-sports-9781032330051","title":"The Economics of Sports","description":"The sports industry provides a seemingly endless set of examples from every area of microeconomics, giving students the opportunity to study economics in a context that holds their interest. 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Leeds \/ Paperback \/ English","offer_id":47598638989469,"sku":"9781032330051","price":120.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ce61822f-8be6-4dfe-86d8-d806cc0c4472.jpg?v=1769517036"},{"product_id":"conscious-hospitality-9781969508233","title":"Conscious Hospitality","description":"\u003cp\u003e\u003cstrong\u003eHospitality is more than service- it is a love language, a way of being that places humanity at the center. \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this groundbreaking book, David Arraya draws on more than two decades leading some of the world's most iconic luxury hotels to uncover a profound truth: the principles that make hospitality extraordinary-presence, authenticity, intention, and empathy-are the very same principles that make leaders extraordinary. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThrough deeply personal stories from a global career spanning Hawaii to Hong Kong, and timeless lessons shaped by resilience, vulnerability, and conscious leadership, David shows how these principles can transform not only organizations, but families, communities, and individuals. At its heart, hospitality is the art of making others feel seen, valued, and cared for. It transcends hotels and restaurants-it is a universal human language. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is not just a book for hoteliers. \u003cem\u003eConscious Hospitality \u003c\/em\u003eis a guide for anyone who wants to lead with authenticity, build cultures of trust, and bring more purpose into their work and life. With practical lessons, timeless wisdom, and human stories, David illuminates a new model of leadership-one that begins with consciousness and ends with connection. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Conscious Hospitality \u003cem\u003eis an invitation to grow wiser, not just more successful. David Arraya blends the craft of hospitality with the inner work of leadership, offering a thoughtful guide for leaders ready to integrate experience, purpose, and presence. 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His leadership journey has taken him across eleven countries and taught him that the soul of hospitality lies not in service, but in consciousness.He currently serves as the general manager of SHA Wellness Clinic Spain, one of the world's leading wellbeing destinations, where he brings a human-centered philosophy of conscious leadership into daily operational excellence.David is also the host of The Conscious Hospitality Podcast, where he engages visionary leaders, creators, athletes, and change-makers in conversations about leadership, wellbeing, and the future of human potential.Born in Bolivia and shaped by a global upbringing, David now lives in Spain with his wife, Jessica, and their three children- Andrés, Cruz, and Luna-who remain at the heart of his leadership philosophy.","brand":"booksdeli.com","offers":[{"title":"David Arraya \/ Hardcover \/ English","offer_id":47659103748253,"sku":"9781969508233","price":47.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_3d94a29a-d4bd-435c-bb63-230e5eb94e40.jpg?v=1771350143"},{"product_id":"conscious-hospitality-9781969508240","title":"Conscious Hospitality","description":"\u003cp\u003e\u003cstrong\u003eHospitality is more than service- it is a love language, a way of being that places humanity at the center. \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this groundbreaking book, David Arraya draws on more than two decades leading some of the world's most iconic luxury hotels to uncover a profound truth: the principles that make hospitality extraordinary-presence, authenticity, intention, and empathy-are the very same principles that make leaders extraordinary. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThrough deeply personal stories from a global career spanning Hawaii to Hong Kong, and timeless lessons shaped by resilience, vulnerability, and conscious leadership, David shows how these principles can transform not only organizations, but families, communities, and individuals. At its heart, hospitality is the art of making others feel seen, valued, and cared for. It transcends hotels and restaurants-it is a universal human language. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is not just a book for hoteliers. \u003cem\u003eConscious Hospitality \u003c\/em\u003eis a guide for anyone who wants to lead with authenticity, build cultures of trust, and bring more purpose into their work and life. With practical lessons, timeless wisdom, and human stories, David illuminates a new model of leadership-one that begins with consciousness and ends with connection. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Conscious Hospitality \u003cem\u003eis an invitation to grow wiser, not just more successful. David Arraya blends the craft of hospitality with the inner work of leadership, offering a thoughtful guide for leaders ready to integrate experience, purpose, and presence. 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When her husband Meherwan wanted to open a restaurant that would serve the Indian street food of his childhood, Molly thought he was nuts. And yet, the couple turned this unlikely dream into a vibrant reality. Chai Pani would eventually win the James Beard Award for Most Outstanding Restaurant in America, and be named one of 50 Favorite Restaurants in America by \u003ci\u003eThe New York Times, \u003c\/i\u003eand one of \u003ci\u003eSouthern Living\u003c\/i\u003e's 20 Friendliest Places in the South\u003ci\u003e.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eService Ready, \u003c\/i\u003eMolly takes readers on their inspiring journey to the heights of culinary and professional success. While she and her husband learned their way into running a restaurant, Molly created a groundbreaking work culture with industry-leading retention rates. They have fostered a loyal team and legions of fans, and have since launched multiple Chai Pani locations, the fast-growing spin-off, Botiwalla, and the popular spice business, Spicewalla. \u003cp\u003e\u003c\/p\u003eMolly shares the ten core principles that have shaped their path, offering essential lessons for any industry. She opens up about the challenges and rewards of being business partners with your life partner and shares how she and Meherwan learned to merge their strengths in order to thrive. Her story celebrates the power of female leadership in a traditionally male-dominated field and is a testament to the essential impact these strengths bring to businesses. 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His collective business properties across Miami, Dallas, and Las Vegas include a Japanese-inspired steakhouse in partnership with Bad Bunny, Gekkō, Komodo, and some of the highest-grossing-per-square-foot restaurants in the country. Groot Hospitality is a household name and David prides himself on not only creating incredible venues, but once in a lifetime experiences that people are willing to travel from all over the world to enjoy. \u003cp\u003e\u003c\/p\u003eDavid has taken hospitality to a whole new level, and now, he is breaking down exactly how he got to where he is today. The key to his success has not changed from his first opening to his most recent multimillion-dollar venture: It's his relationships. 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Memorable, over-the-top, bespoke hospitality.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eGuidara's team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, mai-tais and beach chairs to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention. Today, he teaches others\u003cstrong\u003e how to transform ordinary transactions into extraordinary experiences. \u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Will Guidara\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Planeta Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/29\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.80h x 5.10w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9786073924108\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e Spanish\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eGuidara, Will:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eWill Guidara\u003c\/strong\u003e ha estado inmerso en la \u003cstrong\u003eindustria restaurantera\u003c\/strong\u003e desde los trece años. Fue copropietario del Eleven Madison Park, que bajo su liderazgo recibió cuatro estrellas del \u003cem\u003eNew York Times\u003c\/em\u003e, \u003cb\u003etres estrellas Michelin\u003c\/b\u003e y fue nombrado en 2017 \u003cstrong\u003eel mejor restaurante del mundo\u003c\/strong\u003e según la lista de los 50 Best. Es también el anfitrión de The Welcome Conference, un coloquio anual sobre hostelería que reúne a profesionales del sector para compartir ideas y crear comunidad. Coautor de cuatro libros de cocina, ha recibido el premio Innovator de la revista \u003cem\u003eWSJ\u003c\/em\u003e, fue nombrado uno de los \"40 menores de 40\" por \u003cem\u003eCrain's New York Business\u003c\/em\u003e, y su charla TED ha sido vista casi 2 millones de veces. Además, es co-productor de la serie \u003cem\u003eThe Bear\u003c\/em\u003e y galardonado con el Wall Street Journal Innovator Award.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eWill Guidara\u003c\/strong\u003e is the former co-owner of Eleven Madison Park, which under his leadership was named \u003cstrong\u003ethe Best Restaurant in the World\u003c\/strong\u003e. He is the host of the Welcome Conference, a co-producer of the Emmy Award-winning series \u003cem\u003eThe Bear, \u003c\/em\u003e and a recipient of the \u003ci\u003eWall Street Journal\u003c\/i\u003e Innovator Award. He lives in New York with his wife and their two children.\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Will Guidara \/ Paperback \/ Spanish","offer_id":48750513553565,"sku":"9786073924108","price":20.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_43e484f5-9160-414c-8154-54951c3f34c5.jpg?v=1785918373"}],"url":"https:\/\/booksdeli.com\/collections\/business-economics-industries-hospitality-travel-tourism.oembed?page=2","provider":"booksdeli.com","version":"1.0","type":"link"}