By Adam Byatt, chef-patron, Trinity, London
Setting the Table by Danny Meyer
This is the most significant book on restaurants I have read. It inspires and also articulates beliefs and values that I found difficult to communicate. Every member of my team has read it and we have adapted our principles accordingly, manoeuvred the level of importance placed on the hierarchy of the business and have significantly improved not only the guest experience but the way the team members interact with each other.
Publisher Marshall Cavendish
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