Sublime
An inspiration engine for ideas
PHILIP NADEL
@phil
Adriana Hoyos
@adrihoyos
Gastronomia “San Martino,” warmly and passionately run by Moreno, is a tiny, humble place with almost no ambience (except for a couple of outdoor tables) that serves inexpensive quality
Rick Steves • Rick Steves Italy 2015
The customer’s interests, food and drink selections, and preferences not only are captured, but the experience coordinator reviews these daily. Before the restaurant opens for the evening, the coordinator talks to each server about the specifics of the guests who will be seated in that server’s section. “Our goal is to constantly create micro custo
... See moreJoey Coleman • Never Lose a Customer Again
NON NEGOTIABLES
Of the place
Less is more
Vibrant collaboration
No repeat ingredients
Consolidation + speed
Confidence + competence
In + out service
Pursuit of excellence
Details matter
Know your shit!
FOCUS
Service
Time
Not about you
Perfect means perfect
No excuses
Respect tradition
Push boundaries
Clean as you go
Break down boxes
Shirts perfectly pressed
Personal hyg
of The Art of Simple Food by Chez Panisse founder Alice Waters lined the wall behind the bar.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
nytimes.com
Federico Kukso
@fedkukso