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It's All About the Guest: Exceeding Expectations In Business And In Life, The Davio's Way
When’s the last time you picked up a business book that was so engaging you couldn’t put it down? Steve Difillippo was only 24 when he opened his first Davio’s restaurant. Since then, he’s wowed Julia Child with his pomodoro, overlooked some triple-X rated shenanigans at Table 7, taken on American Express, gotten himself into Time and Newsweek (for taking on American Express), cooked a rabbit for Stevie Ray Vaughn, inadvertently gotten a guest divorced, whipped up some tasty eats at the Super Bowl--and that’s just the beginning. The money hasn’t been bad, that first restaurant is now the hub of a rapidly growing $50 million restaurant brand group and a $10 million Davio’s brand food line. With guests constantly asking how he did it, Steve has written the ultimate guide to starting a restaurant, running a successful business, enjoying food, and living life. The 5.9 million restaurant workers who say they want to open their own restaurant will go nuts over this book, but so will anybody who loves food and the restaurant world--heck, anybody who wants to make money and have a blast doing it. As a special bonus, Steve includes twelve classic Davio’s recipes.
- GenresNonfictionBusiness
288 pages, Hardcover
First published October 15, 2013
6 people are currently reading
178 people want to read
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Displaying 1 - 10 of 10 reviews
April 20, 2022
There are certainly a few interesting and helpful nuggets about restaurant management in here, but it reads like it was written in the 70's. This book feels really out of touch with the modern workplace, not to mention I found a few proofreading errors throughout. If you're opening a restaurant, I'd still recommend this book, but it'd come with a few disclaimers.
May 23, 2018
Stumbled on this at the Strand and it piqued my curiosity. Although I'm not a foodie I always seem to enjoy reads about the restaurant world. This was no exception. Although I'm not familiar with Davios, I know the Boston areas where his primary restaurants are located, and now I kind of want to try the NYC one. Interesting mix of business advice, restaurant tips, family recipes and memoir, and very readable. How tos, but also what not tos and how to improve on what he'd done. Seems a very personable guy.
December 11, 2019
This was a great read on the ins and outs of running a restaurant / restaurant group. DiFillippo's experience and know-how is second to very few people in the industry as he owns and operates Davio's, a renowned group of Italian restaurants in the US.
The book is filled with DiFillippo's personal food and restaurant stories — the good and the bad. For budding restaurateurs, this book is a must-read. The author tells you how to run a successful operation and explains all the things that could possibly go wrong along the way (and, trust me, there are many).
DiFillippo's stories are a combination of engaging, interesting, hilarious, and informative. Yes, there are one or two that are a bit unrefined, but in today's overly PC world, I found them kind of refreshing. Let's not forget either, this book came out in 2013 — the world has gotten a lot more PC in just the six years since.
All you need to do to see that the author "walks the walk" is stop in at one of his restaurants. His spaces are immaculate, his food is fantastic, and his staff is top-notch. And for picky guests like myself, menu flexibility will prove to you that it really is "all about the guest" for Steve and his employees.
For foodies and restaurateurs alike, again, this is a must-read. It's a wonderful look back and exclamation point on a successful career, and I'm sure it's not the last of Steve's out-of-restaurant achievements. I certainly recommend giving it a spin.
-Brian Sachetta
Author of "Get Out of Your Head"
The book is filled with DiFillippo's personal food and restaurant stories — the good and the bad. For budding restaurateurs, this book is a must-read. The author tells you how to run a successful operation and explains all the things that could possibly go wrong along the way (and, trust me, there are many).
DiFillippo's stories are a combination of engaging, interesting, hilarious, and informative. Yes, there are one or two that are a bit unrefined, but in today's overly PC world, I found them kind of refreshing. Let's not forget either, this book came out in 2013 — the world has gotten a lot more PC in just the six years since.
All you need to do to see that the author "walks the walk" is stop in at one of his restaurants. His spaces are immaculate, his food is fantastic, and his staff is top-notch. And for picky guests like myself, menu flexibility will prove to you that it really is "all about the guest" for Steve and his employees.
For foodies and restaurateurs alike, again, this is a must-read. It's a wonderful look back and exclamation point on a successful career, and I'm sure it's not the last of Steve's out-of-restaurant achievements. I certainly recommend giving it a spin.
-Brian Sachetta
Author of "Get Out of Your Head"
August 13, 2013
Since I have been unable to contact the publisher regarding this advanced copy, below find the letter I attempted to send. Please note that I received this book by First Reads/Goodreads and that hasn't affected any comments or opinions therein
To: Jessica_DeFranco@GlobePequot.com
From: Rev. Andrea L. Stoeckel als@foxgull.com
Date: 3 August 2013
Re: DiFillippio, S. It’s All About the Guest, advanced galley Goodreads win
Review
First, thank you for the book and the opportunity to read an advanced copy. These are my opinions with no influence
Second, some of my background:
Steve and I have similar backgrounds. He’s 5 years younger than I am. I grew up in Barrington Rhode Island and remember Federal Hill and Fox Point well and have been amazed at how things can change. My father worked at the old Firestone plant in Fall River where I was born. My mother’s family is from Attleboro and run the MS Company there still. My cousin’s children are rabid Pats fans, and his daughter in law used to work @ the Red Sox front office. Her husband is a BFD EMT.
I was one of the last graduates of Miss Farmer’s School of Cookery in Boston on Hereford St@ Comm.Ave that closed in 1977. My first job as a prep cook was at a small restaurant in Westport MA doing salad bar and became sous chef when everyone else went back to school that fall. From there, I took a job at Providence Country Day School in East Providence. After my parents passed I worked at an elderly group home in Warren RI that lead to returning to school for a BSW, a Masters in Theological Studies, a Masters in Divinity and ordination in the United Church of Christ in 1989, and recently a third Masters in Professional Transitional Ministry (aka interim ministry). During my varied career I was a Nursing Home Administrator and Marketer in Philadelphia as well.
I fell ill about 6 years back and am now permanently disabled. Even at my worst, I still read 100 books a year, and Goodreads is a major spotlight for me now. I currently live in Syracuse NY with my spouse of 14 years.
My varied background certainly makes this book of great interest to me and allows me to wear different hats while I read it.
My Review
Over all I thought the book wasn’t half bad. I felt at times as if I was sitting at table with Steve and he was regaling me with stories. That’s a good thing up to a point…
As of page 60 I was beginning to tire of the redundancy. It just seemed as if he was telling the same stories and I almost gave up on the book. Any good marketer knows that you remind people 3 times if you want them to remember, but after that the same ol same old becomes wallpaper and you lose interest.
However, I did persist. I love the recipes, but where they are placed in odd spots. I’d suggest opening the chapters with them much as you close the chapters with the summary pages. And if not, keep the recipes right after the story; don’t send the reader to another page or cite another page if you want them to follow it. The summary on p.132 could be deleted, as it is almost the same as the chapter review right next to it.
The strongest chapter in the book is Chapter 7:A Busy Restaurant is a Happy Restaurant. The story about Mr. Farrell is great on p.123. I also like the honesty throughout the manuscript. (NB I saw no blatant spelling or grammatical errors)
Marketing of the text
Is this going to be marketed as a business text, a marketing text or a memoir as it crosses all boundaries. I could see it on the shelves at the CIA, as much as Bryant and Stratton Business School. It fits with Cornell as much as a Community College curriculum. One would also hope that it might be found at Johnson and Wales Providence campus as well as BU or Bryant University.
Thank you again for the advanced proof. Feel free to contact me if I can be of further insight
To: Jessica_DeFranco@GlobePequot.com
From: Rev. Andrea L. Stoeckel als@foxgull.com
Date: 3 August 2013
Re: DiFillippio, S. It’s All About the Guest, advanced galley Goodreads win
Review
First, thank you for the book and the opportunity to read an advanced copy. These are my opinions with no influence
Second, some of my background:
Steve and I have similar backgrounds. He’s 5 years younger than I am. I grew up in Barrington Rhode Island and remember Federal Hill and Fox Point well and have been amazed at how things can change. My father worked at the old Firestone plant in Fall River where I was born. My mother’s family is from Attleboro and run the MS Company there still. My cousin’s children are rabid Pats fans, and his daughter in law used to work @ the Red Sox front office. Her husband is a BFD EMT.
I was one of the last graduates of Miss Farmer’s School of Cookery in Boston on Hereford St@ Comm.Ave that closed in 1977. My first job as a prep cook was at a small restaurant in Westport MA doing salad bar and became sous chef when everyone else went back to school that fall. From there, I took a job at Providence Country Day School in East Providence. After my parents passed I worked at an elderly group home in Warren RI that lead to returning to school for a BSW, a Masters in Theological Studies, a Masters in Divinity and ordination in the United Church of Christ in 1989, and recently a third Masters in Professional Transitional Ministry (aka interim ministry). During my varied career I was a Nursing Home Administrator and Marketer in Philadelphia as well.
I fell ill about 6 years back and am now permanently disabled. Even at my worst, I still read 100 books a year, and Goodreads is a major spotlight for me now. I currently live in Syracuse NY with my spouse of 14 years.
My varied background certainly makes this book of great interest to me and allows me to wear different hats while I read it.
My Review
Over all I thought the book wasn’t half bad. I felt at times as if I was sitting at table with Steve and he was regaling me with stories. That’s a good thing up to a point…
As of page 60 I was beginning to tire of the redundancy. It just seemed as if he was telling the same stories and I almost gave up on the book. Any good marketer knows that you remind people 3 times if you want them to remember, but after that the same ol same old becomes wallpaper and you lose interest.
However, I did persist. I love the recipes, but where they are placed in odd spots. I’d suggest opening the chapters with them much as you close the chapters with the summary pages. And if not, keep the recipes right after the story; don’t send the reader to another page or cite another page if you want them to follow it. The summary on p.132 could be deleted, as it is almost the same as the chapter review right next to it.
The strongest chapter in the book is Chapter 7:A Busy Restaurant is a Happy Restaurant. The story about Mr. Farrell is great on p.123. I also like the honesty throughout the manuscript. (NB I saw no blatant spelling or grammatical errors)
Marketing of the text
Is this going to be marketed as a business text, a marketing text or a memoir as it crosses all boundaries. I could see it on the shelves at the CIA, as much as Bryant and Stratton Business School. It fits with Cornell as much as a Community College curriculum. One would also hope that it might be found at Johnson and Wales Providence campus as well as BU or Bryant University.
Thank you again for the advanced proof. Feel free to contact me if I can be of further insight
October 6, 2013
First I must acknowledge that I received an advanced copy of this book from The Goodreads Giveaways Program.
"It's All About the Guest" is packed with anecdotes and advice that any budding restaurateur or entrepreneur will find useful. Among them are: Protect your reputation, look for ways to expand your business into new ventures early on, hire the right kind of experts, and remember that in the end it's all about pleasing the guest/customer.
An interesting thread that I found while reading the book is how Steve DiFillipo is a Gladwellian outlier. His immigrant background and his extended network of friends and family made him the perfect candidate to be a successful restaurateur. His hard work combined with the good luck of falling into the perfect network to pursue his interests almost guaranteed him success.
If you're looking for a good read, from an engaging guy I'd recommend this book. It's written in an enthusiastic voice, is bursting with practical advice, and to top it all off has many wonderful recipes.
"It's All About the Guest" is packed with anecdotes and advice that any budding restaurateur or entrepreneur will find useful. Among them are: Protect your reputation, look for ways to expand your business into new ventures early on, hire the right kind of experts, and remember that in the end it's all about pleasing the guest/customer.
An interesting thread that I found while reading the book is how Steve DiFillipo is a Gladwellian outlier. His immigrant background and his extended network of friends and family made him the perfect candidate to be a successful restaurateur. His hard work combined with the good luck of falling into the perfect network to pursue his interests almost guaranteed him success.
If you're looking for a good read, from an engaging guy I'd recommend this book. It's written in an enthusiastic voice, is bursting with practical advice, and to top it all off has many wonderful recipes.
July 19, 2013
I initially wanted to read this book to better understand my husband's industry (he is a restaurant manager and director) and also maybe secretly (or not so secretly anymore) because we always talk about opening a restaurant together one day. Regardless of my reasons for wanting to read this "how to," I'm glad I did because it was clear, well written, filled with personal anecdotes to illustrate the recited principles, and, above all, intentioned and informed. While I knew a lot of the core tenets of the book from my husband (and could have dealt without all of the name dropping), it was refreshing to hear it from another industry professional and I learned quite a few new things. I'll definitely be visiting the NYC Davio's when it opens to get a glimpse at the master service I read about!
*I received a free copy of this book through GoodReads First Reads*
*I received a free copy of this book through GoodReads First Reads*
December 10, 2013
I received this book as a giveaway through Goodreads First Reads.
As I reader, I fall into the "passion for food category," not the "want to open my own restaurant" category. As such, "It's All About the Guest" was for me along the lines of a memoir of the author's life in the restaurant business. The book kept my attention and was easy to read. I enjoyed the anecdotes that DiFillippo shared to illustrate his points and the discussions of Italian food. I expect that I will be trying some of the recipes included in the book.
As I reader, I fall into the "passion for food category," not the "want to open my own restaurant" category. As such, "It's All About the Guest" was for me along the lines of a memoir of the author's life in the restaurant business. The book kept my attention and was easy to read. I enjoyed the anecdotes that DiFillippo shared to illustrate his points and the discussions of Italian food. I expect that I will be trying some of the recipes included in the book.
September 1, 2013
Well this is another book I won in a contest on Goodreads. I thought the book was interesting. I liked the stories. Most of the principles he uses I hear and use every day where I work so they weren't really earth-shattering to me. It is a good book for someone who is starting out and has no experience at a service business that really emphasises going above and beyond for the guests walking through your door. It is a good starting place.
December 4, 2014
interesting stories & recipes..enlightening to hear Steves journey through his career. .good pointers for restauranters
August 31, 2016
Great book for anyone interested in offering great service and building a brand.
Displaying 1 - 10 of 10 reviews