I recently had the pleasure of reading Back of the House: The Secret Life of a Restaurant , by Scott Haas. Haas, food writer and clinical psychologist, spends 18 months following James Beard Award-Winner Tony Maws in his restaurant, Craigie on Main, in Boston. This book was truly a delightful read.
Haas does an outstanding job of peeling back the layers of a restaurant, revealing all aspects of what life in the industry is like. Haas captures both emotional highs and lows that come with owning a restaurant, but most importantly he identifies the characteristics required of an individual to be successful in this demanding industry.
I would like to use this post to share with you the top 3 lessons I took away from finishing this must read book: