Readers who have faced naysayers in their life about their food-biz aspirations will find that they have Guilbault in their corner, with encouraging practical advice about what it takes to get ahead but also how to enact meaningful change while doing so. “When we strive to fix the thing that bothers us, that's when the progress begins,” she notes, a precept she illustrates with the inspiring story of the founders of Sweetgreen and their mission to care about where food comes from and how employees are treated.
The advice covers relationship-building among teams, how joy is the “secret ingredient” in building a career, and why a gracious attitude is essential. Guilbault demonstrates this throughout, with levity and warmth, in both her memoir-esque storytelling and thechapter-ending “Mise Mode” sections that drive her guidance home. She also brings welcome attention to the numbers, breaking down profit equations, "comps,” and more, with an eye toward not just inviting readers into the business but showing them how it works.
Takeaway: This inspired and inspiring guide shows how to succeed in (and change) the food industry.
Great for fans of: Katelyn Silva’s How to Rock Restaurant Management, Daniel Lysak’s How to Become an Excellent Server.
Design and typography: A
Marketing copy: A