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Format: Hardback, 262 pages
Published In: United States, 23 August 1999

Charlie Trotter's Chicago restaurant is one of the premiere eating experiences in America, and doubles as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency and profitability. Journalist Paul Clarke conducted in-depth interviews with Charlie and his associates to create this book. The result is a series of lessons for entrepreneurs and anyone else who is searching for the gold standard of excellence.

About the Author

Paul Clarke is VP sales and marketing at Sandelman & Associates, a San Clemente, Calif.-based independent research company that provides the restaurant industry with consumer insights. For five years, Clarke was editor of "Chef," a trade magazine read by chefs nationally. For the past 15 years, he has worked as a public relations and marketing executive, working with leading restaurant and food and beverage companies. Clarke is a graduate of Loyola University Chicago, where he earned a BA in English literature and an MBA. He is a native of the Chicago area and resides in Barrington, Ill., with his wife and four children.

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