Sublime
An inspiration engine for ideas
Dan Frommer • The summer of outdoor commerce
Nick Kokonas - Know What You Are Selling – [Founder’s Field Guide, EP.8]
open.spotify.comif you were a server at a Hillstone, you would never be saddled with more than three tables. That’s why at every Hillstone restaurant, the total number of tables is divisible by three. There are no food runners or bussers. It’s a team effort, which means your server will take your order, but anyone on staff can help you out. The dismissive “Let me
... See moreAndrew Knowlton • Welcome to Hillstone, America's Favorite Restaurant
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
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
When you work in hospitality—and I believe that whatever you do for a living, you can choose to be in the hospitality business—you have the privilege of joining people as they celebrate the most joyful moments in their lives and the chance to offer them a brief moment of consolation and relief in the midst of their most difficult ones. Most importa
... See more