1: Ever said, “It’s just quicker if I do it myself?”

Probably.

Yesterday, we looked at the powerful results of “the ownership program” at the New York City restaurant Eleven Madison Park where junior team members were given ownership of different types of beverages, including coffee, cocktails, and tea.

“I’m not going to lie,” General Manager Will Guidara acknowledges in his book Unreasonable Hospitality, “it’s much easier to … continue reading

1: It was the early 2000s. Will Guidara, the General Manager of Eleven Madison Park (EMP), “was lucky enough to was lucky enough to live around the corner from Ninth Street Espresso, one of the first serious espresso bars in New York City,” Will writes in his terrific book Unreasonable Hospitality.

The store’s owner, Ken Nye, “was notoriously exacting,” Will notes. He would adjust the coarseness of … continue reading

1: In 2006, renowned New York City restaurateur Danny Meyer offered twenty-seven-year-old Will Guidara a career-changing opportunity.  

Will was to become the General Manager of Eleven Madison Park (also known as EMP), a New York City fine-dining restaurant.

Will and Chef Daniel Humm were charged with reinventing the restaurant.

Eleven years later, the pair achieved the highest honor in dining when Eleven Madison Park. was named No. 1 in The … continue reading

1: “When initiating change,” Will Guidara writes in his inspiring book, Unreasonable Hospitality, “I look for the best lever, whatever will allow me to transmit the most force with the least amount of energy.”

In 2006, Will became General Manager of the New York City restaurant Eleven Madison Park, or EMP. He inherited a culture with two warring factions, “the fine-dining squad” and the “old guard.”

“The servers … continue reading

1: The thing about Laura?

“She never complains.” Will Guidara writes in his terrific book, Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect.

Will was about to assume the General Manager role at Eleven Madison Park (also known as EMP). This New York City fine-dining restaurant was part of legendary restaurateur Danny Meyer‘s Union Square Hospitality Group. 

One “should never waste an opportunity … continue reading

1: “The first time my boss saw one of those spoons, she narrowed her eyes and asked me what they had cost,” Will Guidara writes in his amazing book Unreasonable Hospitality.

When Will told her the price, her eyes got even narrower: “We’ll talk about this later,” she said.

The year was 2004.  The Museum of Modern Art in New York City was reopening after a two-year-long, $450-million renovation … continue reading

1: A couple was celebrating their anniversary at one of the legendary restaurateur Danny Meyer’s restaurants in New York City.

“Midway through their meal, they remember they’ve left a bottle of champagne in the freezer,” Will Guidara writes in his terrific book Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect.

“They call the sommelier over to ask if it’s likely to explode before they get … continue reading

1: What exactly is unreasonable hospitality?

The answer is perhaps best explained by the actions of the legendary chef Daniel Boulud.

“Daniel is so renowned in my industry he is known by his first name alone,” Will Guidara writes in his book Unreasonable Hospitality.

“It is also the name of his Michelin-starred restaurant in New York, which he opened in 1993 after years as the acclaimed chef at … continue reading

1: “You’re not being realistic,” someone would tell Will Guidara and Daniel Humm.

“You’re being unreasonable.”

“That word ‘unreasonable’ was meant to shut us down—to end the conversation, as it so often does,” Will writes in his book Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect.

“Instead,” he says, “it started one, and became our call to arms.”

Daniel and Will were partners in … continue reading