Lessons in Excellence from Charlie Trotter

Charlie Trotter's Chicago restaurant is not only one of the premiere eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.

Paul Clarke is director at Kratz & Jensen Inc. in Chicago, a national public relations company that represents a variety of clients, including many fine restaurants and food and beverage companies. For five years, Clarke was editor and copublisher of Chef magazine, a trade publication read by chefs nationally.