Isbn: 9781940858715 - yes is the answer! what is the question?: how faith in people and a culture of hospitality built a modern american restaurant company (14 Ergebnisse)

Hardback. Zustand: Very Good. "One of the best business memoirs of all time ." - Forbes Cameron Mitchell?s ?dish room to board room story? began when he was 16-years-old and started working as a dishwasher at a local Columbus, Ohio steakhouse. Two years later, when Mitchell was working as a line cook during a chaotic shift change, he had an epiphany. He realized he loved the restaurant business and set out to make it his lifelong career and knew he wanted to be the president of a restaurant company one day. That evening he put pen to paper to map out his career goals, waking his mother in the middle of the night to share them with her. Those goals ? to attend the prestigious Culinary Institute of America (CIA), to become an executive chef by age 23, to be a restaurant general manager by age 24, and ultimately to be president of a company by the age of 35 ? eventually were the benchmarks that would set the course of his restaurant industry career. In 2008, Mitchell?s prominence in the industry increased exponentially when he guided the sale of two of his most popular concepts ? Mitchell?s Fish Market and Mitchell?s Steakhouse, a total of 22 restaurants ? to Ruth?s Hospitality Group for $92 million. To this day, CMR remains independent and privately held recognizing nearly $200 million in annual revenue from its 34 restaurants and catering division. This book tells the story of Mitchell's rapid rise, his rags to riches story and lessons that any entrepreneur or anyone can learn from it.…

Hardback. Zustand: Good. "One of the best business memoirs of all time ." - Forbes Cameron Mitchell?s ?dish room to board room story? began when he was 16-years-old and started working as a dishwasher at a local Columbus, Ohio steakhouse. Two years later, when Mitchell was working as a line cook during a chaotic shift change, he had an epiphany. He realized he loved the restaurant business and set out to make it his lifelong career and knew he wanted to be the president of a restaurant company one day. That evening he put pen to paper to map out his career goals, waking his mother in the middle of the night to share them with her. Those goals ? to attend the prestigious Culinary Institute of America (CIA), to become an executive chef by age 23, to be a restaurant general manager by age 24, and ultimately to be president of a company by the age of 35 ? eventually were the benchmarks that would set the course of his restaurant industry career. In 2008, Mitchell?s prominence in the industry increased exponentially when he guided the sale of two of his most popular concepts ? Mitchell?s Fish Market and Mitchell?s Steakhouse, a total of 22 restaurants ? to Ruth?s Hospitality Group for $92 million. To this day, CMR remains independent and privately held recognizing nearly $200 million in annual revenue from its 34 restaurants and catering division. This book tells the story of Mitchell's rapid rise, his rags to riches story and lessons that any entrepreneur or anyone can learn from it.…

Hardcover. Zustand: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Zustand: Very Good. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: very_good. Pages are clean with no markings. May show minor signs of wear or cosmetic defects marks, cuts, bends, or scuffs on the cover, spine, pages, or dust jacket. May have remainder marks on edges.

Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: New. &Uumlber den AutorCameron Mitchell graduated from the Culinary Institute of America when he was 22 years old and has grown 13 different restaurant concepts, including Mitchell&rsquos Fish Market and Mitchell&rsquos Steakhouse, .