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11.2013

Massachusetts Beverage Business

archivedAtPressTime

EDITORíS PICK Ė ITíS ALL ABOUT THE GUEST

Famed Boston restaurateur 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. 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, Difillippo has written a definitive guide to starting a restaurant, running a successful business, enjoying food, and living life. This work will appeal to aspiring restaurateurs and foodies alike. As a special bonus, Steve includes twelve classic Davio’s recipes.

IT’S ALL ABOUT THE GUEST
EXCEEDING EXPECTATIONS IN BUSINESS AND IN LIFE,
THE DAVIO’S WAY
steve difillippo forward by robert kraft
Published by Lyons Press, $26.95.

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