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SIMON SAGT! Was im Management wirklich zählt.

Restaurateur, entrepreneur, and New York Times bestselling author Danny Meyer reveals the secrets of his widely admired leadership philosophy and the tools he uses to build an energized, cohesive, and motivated culture. “Danny Meyer’s stories and lessons are as memorable as the flavors in his restaurants. I’ve been waiting two decades for this book, and it was worth it.”—Adam Grant, #1 New York Times bestselling author of Hidden Potential and Think Again and host of the podcast Re:Thinking In 2006, Danny Meyer owned eleven restaurants, was nurturing a single parkside burger kiosk called Shake Shack, and had just written a bestselling book, Setting the Table, about his company’s unique culture of Enlightened Hospitality. On the first page of that book, Danny proudly declared that in twenty-five years he had never closed a restaurant. But just a few years later, he shuttered his beloved Tabla, a decision that filled him with shame—but sparked a reckoning within him about what it means to be a leader. Danny realized that his fear of failure wasn’t just misguided: it was also an impediment to his innate entrepreneurial spirit. In What Could Possibly Go Right?, he takes the reader along on his journey to learn how he’s delivered a winning culture of excellence at scale. Businesses and organizations have long understood how to scale systems of production. But it's a much trickier challenge to scale uplifting human relationships, particularly in a fluid, growing organization—one that has now spawned 700 businesses spread across twenty-four countries. As Danny writes, “Along the way, I’ve tripped and scraped my knee more times than I can count, and yet the general trajectory has been upward and to the right.” What Could Possibly Go Right? offers fascinating, lively stories from the last twenty years of Danny’s career, along with plenty of his trademark mantras (D.F.S—Don’t F’ing Settle; Change Your Grip; and Think Like a Winemaker) and leadership concepts (the Hospitality Quotient; the Rule of Two; and the Four Gears of Leadership). Together, they offer an insightful, practical, and transformative roadmap for success, yes, but more important: for making things that matter and endure. Danny believes that culture is an aspiration, not a destination. When you get your culture on the right path in any field, your missteps end up mattering far less than the innumerable lives you’ll have changed for the better.

Restaurateur, entrepreneur, and New York Times bestselling author Danny Meyer reveals the secrets of his widely admired leadership philosophy and the tools he uses to build an energized, cohesive, and motivated culture. “Danny Meyer’s stories and lessons are as memorable as the flavors in his restaurants. I’ve been waiting two decades for this book, and it was worth it.”—Adam Grant, #1 New York Times bestselling author of Hidden Potential and Think Again and host of the podcast Re:Thinking In 2006, Danny Meyer owned eleven restaurants, was nurturing a single parkside burger kiosk called Shake Shack, and had just written a bestselling book, Setting the Table, about his company’s unique culture of Enlightened Hospitality. On the first page of that book, Danny proudly declared that in twenty-five years he had never closed a restaurant. But just a few years later, he shuttered his beloved Tabla, a decision that filled him with shame—but sparked a reckoning within him about what it means to be a leader. Danny realized that his fear of failure wasn’t just misguided: it was also an impediment to his innate entrepreneurial spirit. In What Could Possibly Go Right?, he takes the reader along on his journey to learn how he’s delivered a winning culture of excellence at scale. Businesses and organizations have long understood how to scale systems of production. But it's a much trickier challenge to scale uplifting human relationships, particularly in a fluid, growing organization—one that has now spawned 700 businesses spread across twenty-four countries. As Danny writes, “Along the way, I’ve tripped and scraped my knee more times than I can count, and yet the general trajectory has been upward and to the right.” What Could Possibly Go Right? offers fascinating, lively stories from the last twenty years of Danny’s career, along with plenty of his trademark mantras (D.F.S—Don’t F’ing Settle; Change Your Grip; and Think Like a Winemaker) and leadership concepts (the Hospitality Quotient; the Rule of Two; and the Four Gears of Leadership). Together, they offer an insightful, practical, and transformative roadmap for success, yes, but more important: for making things that matter and endure. Danny believes that culture is an aspiration, not a destination. When you get your culture on the right path in any field, your missteps end up mattering far less than the innumerable lives you’ll have changed for the better.

The Essential Journey to Scale an Enduring Culture

What Could Possibly Go Right?

WINNER OF THE 2026 JAMES BEARD AWARD FOR BEVERAGE BOOK WITHOUT RECIPES 57th NAACP IMAGE AWARDS FOR OUTSTANDING LITERARY WORK – INSTRUCTIONAL NOMINEE TALES OF THE COCKTAIL 2026 SPIRITED AWARDS TOP 4 FINALIST SAVEUR THOUGHTFUL GIFTS FOR WINE AND SPIRITS LOVERS NEW YORK TIMES MOST INTERESTING WINE BOOKS OF 2025A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.The wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.In this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions.Throughout, you’ll see pairing lists and menus to easily find wines to savor with whatever food you’re craving, whether it’s Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po’ Boy, Peach Cobbler, or Pad Thai. Plus, you’ll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal.Whether you’re curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home, Wine Pairing for the People will not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. Complete with a foreword by Stephen Satterfield, and stunning photographs, maps, and illustrations throughout, this groundbreaking book boldly declares: Wine is for everyone.

57th NAACP IMAGE AWARDS FOR OUTSTANDING LITERARY WORK – INSTRUCTIONAL NOMINEE SAVEUR THOUGHTFUL GIFTS FOR WINE AND SPIRITS LOVERS NEW YORK TIMES MOST INTERESTING WINE BOOKS OF 2025 A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.The wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours. In this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions. Throughout, you’ll see pairing lists and menus to easily find wines to savor with whatever food you’re craving, whether it’s Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po’ Boy, Peach Cobbler, or Pad Thai. Plus, you’ll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal. Whether you’re curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home, Wine Pairing for the People will not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. Complete with a foreword by Stephen Satterfield, and stunning photographs, maps, and illustrations throughout, this groundbreaking book boldly declares: Wine is for everyone.

The Communion of Wine, Food, and Culture from Africa and Beyond

Wine Pairing for the People

Haufe Fachbuch

Mitarbeiterbindung senkt die betrieblichen Kosten und fördert die Wertschöpfung, Flexibilität und Innovationskraft des gesamten Unternehmens. Gunther Wolf beschreibt, wie Sie fachliches Know-how und Kompetenzen binden. Er erklärt den Weg zu einer mitarbeitendenzentrierten Erfolgskultur und bietet zahlreiche Beispiele für die praktische Umsetzung. So spielen Sie im Wettbewerb um die besten Arbeitskräfte ganz vorne mit. Das Buch verbindet Psychologie und Soziologie mit hoher Praxiserfahrung. So begeistern Sie Mitarbeiterinnen und Mitarbeiter für Ihre Unternehmensziele.
Inhalte:
<ul><li>Konkrete Maßnahmenpakete zur Mitarbeiterbindung</li><li>Die psychologischen und soziologischen Faktoren kennen und nutzen</li><li>Mit dem PEA-System das Humankapital und den Erfolg des Unternehmens steigern</li><li>Mit Kommentaren von: Mario Ohoven, Prof. Dr. Dr. Dr. h.c. F. J. Radermacher, Prof. Dr. Armin Trost, Dr. Gregor Gysi, Christian Lindner, Robindro Ullah, Boris Grundl, Anne M. Schüller u.v.m.</li></ul>
Neu in der 5. Auflage:
<ul><li>30 neue Mitarbeiterbindungsmaßnahmen</li><li>Bindung von Gen Z und Alpha sowie von Ankommenden</li><li>Definitionen der wichtigsten Begriffe rund um Mitarbeiterbindung</li><li>Wie man Unternehmensleitungen, Führungskräfte und Mitarbeitende davon überzeugt und dazu motiviert, etwas für die Bindung von Mitarbeitenden zu tun</li></ul>
&nbsp;

Mitarbeiterbindung senkt die betrieblichen Kosten und fördert die Wertschöpfung, Flexibilität und Innovationskraft des gesamten Unternehmens. Gunther Wolf beschreibt, wie Sie fachliches Know-how und Kompetenzen binden. Er erklärt den Weg zu einer mitarbeitendenzentrierten Erfolgskultur und bietet zahlreiche Beispiele für die praktische Umsetzung. So spielen Sie im Wettbewerb um die besten Arbeitskräfte ganz vorne mit. Das Buch verbindet Psychologie und Soziologie mit hoher Praxiserfahrung. So begeistern Sie Mitarbeiterinnen und Mitarbeiter für Ihre Unternehmensziele.Inhalte:<ul><li>Konkrete Maßnahmenpakete zur Mitarbeiterbindung</li><li>Die psychologischen und soziologischen Faktoren kennen und nutzen</li><li>Mit dem PEA-System das Humankapital und den Erfolg des Unternehmens steigern</li><li>Mit Kommentaren von: Mario Ohoven, Prof. Dr. Dr. Dr. h.c. F. J. Radermacher, Prof. Dr. Armin Trost, Dr. Gregor Gysi, Christian Lindner, Robindro Ullah, Boris Grundl, Anne M. Schüller u.v.m.</li></ul>Neu in der 5. Auflage:<ul><li>30 neue Mitarbeiterbindungsmaßnahmen</li><li>Bindung von Gen Z und Alpha sowie von Ankommenden</li><li>Definitionen der wichtigsten Begriffe rund um Mitarbeiterbindung</li><li>Wie man Unternehmensleitungen, Führungskräfte und Mitarbeitende davon überzeugt und dazu motiviert, etwas für die Bindung von Mitarbeitenden zu tun</li></ul>&nbsp;

Retention Management, Performance Improvement, Arbeitgeberattraktivität

Mitarbeiterbindung

Ergebnisse, Leistung und Erfolg werden häufig mit Methoden, Routinen und Zielsystemen erklärt.Wir leben in einem Zeitalter der totalen Verfügbarkeit. Noch nie hatten wir so viel Wissen zur Verfügung wie heute. Künstliche Intelligenz beantwortet Fragen und löst Aufgaben in Sekunden, wofür frühere Generationen Jahre brauchten. Dennoch scheitern viele Menschen und Organisationen an der Umsetzung ihres Wissens und dem nachhaltigen Erreichen eigener Ansprüche.Professor Lukas Martin entschlüsselt dieses Paradoxon basierend auf neuesten wissenschaftlichen Erkenntnissen und alten Weisheiten aus Medizin, Neurobiologie und Verhaltenspsychologie.Das Buch untersucht, warum Menschen und Organisationen unter Druck selten ihren Zielen folgen, sondern auf tief verankerte Identitätsstrukturen, Gewohnheiten und innere Selbstbilder zurückfallen.Im Zentrum steht, dass Leistung, Entscheidungsfähigkeit und langfristige Entwicklung weniger von kurzfristiger Optimierung, Balance und Disziplin als von konsistenter, lebenslanger Identitätsbildung abhängt. Auf dieser Grundlage entsteht ein neuer Blick auf Motivation, Resilienz und die Voraussetzungen eines erfüllten und wirksamen Lebens.Ein Sachbuch über Identität, Verhalten und die Frage, warum nachhaltiger Erfolg nicht in Methoden oder Zielen liegt - sondern "inside us".

Warum wir oft wissen, was zu tun ist, es aber trotzdem nicht tun

inside us

nuggets

Unternehmensnachfolge im Mittelstand

Join social media sensation Chef Abby Cheshire on a culinary adventure on the high seas, in this internationally inspired, travel-infused cookbook with over 100 recipes from fourteen incredible locations around the world. No matter your location or kitchen setup, you can create delicious global cuisine right in your home with Passport to Flavor.Yacht chef Abby welcomes you into her galley, sharing the international dishes that have delighted her passengers and guests for years--with menus imbued with regional flavor and fresh, local ingredients--from the Mediterranean to the Caribbean, from Asia to Europe and beyond.Grab your passport (and spatula!) and get on board for this worldwide tour of flavor, which includes: <ul><li>A full day's menu, including breakfast, lunch, appetizer, cocktail, soup/salad, dinner, and dessert from fourteen different port cities around the world (locations like Puerto Vallarta, Mexico; Cinque Terre, Italy; Mykonos, Greece; Mumbai, India; Phuket, Thailand; and Prince Edward Island, Canada)</li><li>Inspiring food and travel photography</li><li>Tips for cooking in small spaces and in minimally stocked kitchens, and how to shop for fresh ingredients in your local markets</li><li>Your go-to "galley" or pantry list for internationally inspired meals</li></ul> Some of the delicious recipes that await you on this voyage include: <ul><li>Barbecue Short Rib Vermicelli (Ha Long Bay, Vietnam)</li><li>Guinness Beef Stew (Dingle, Ireland)</li><li>Calypso Cracked Lobster (Great Exuma, Bahamas)</li><li>Beef Bulgogi (Seoul, South Korea)</li><li>Schnitzel Sliders (Keil, Germany)</li><li>Crab Cake Eggs Benedict (Charleston, South Carolina)</li><li>Seared Duck Breast with Poppy Seed Salad (Nice, France)</li><li>Lomi Lomi Salmon (Na'Pali Coast, Hawaii)</li></ul> Whether you're a regular jet-setter or an armchair traveler, you can experience gourmet-level international cuisine and embark on a culinary adventure in Passport to Flavor.

Join social media sensation Chef Abby Cheshire on a culinary adventure on the high seas, in this internationally inspired, travel-infused cookbook with over 100 recipes from fourteen incredible locations around the world. No matter your location or kitchen setup, you can create delicious global cuisine right in your home with Passport to Flavor.Yacht chef Abby welcomes you into her galley, sharing the international dishes that have delighted her passengers and guests for years—with menus imbued with regional flavor and fresh, local ingredients—from the Mediterranean to the Caribbean, from Asia to Europe and beyond.Grab your passport (and spatula!) and get on board for this worldwide tour of flavor, which includes:<ul><li>A full day's menu, including breakfast, lunch, appetizer, cocktail, soup/salad, dinner, and dessert from fourteen different port cities around the world (locations like Puerto Vallarta, Mexico; Cinque Terre, Italy; Mykonos, Greece; Mumbai, India; Phuket, Thailand; and Prince Edward Island, Canada)</li><li>Inspiring food and travel photography</li><li>Tips for cooking in small spaces and in minimally stocked kitchens, and how to shop for fresh ingredients in your local markets</li><li>Your go-to "galley" or pantry list for internationally inspired meals</li></ul>&nbsp;Some of the delicious recipes that await you on this voyage include:<ul><li>Barbecue Short Rib Vermicelli (Ha Long Bay, Vietnam)</li><li>Guinness Beef Stew (Dingle, Ireland)</li><li>Calypso Cracked Lobster (Great Exuma, Bahamas)</li><li>Beef Bulgogi (Seoul, South Korea)</li><li>Schnitzel Sliders (Keil, Germany)</li><li>Crab Cake Eggs Benedict (Charleston, South Carolina)</li><li>Seared Duck Breast with Poppy Seed Salad (Nice, France)</li><li>Lomi Lomi Salmon (Na’Pali Coast, Hawaii)</li></ul>&nbsp;Whether you're a regular jet-setter or an armchair traveler, you can experience gourmet-level international cuisine and embark on a culinary adventure in Passport to Flavor.

100 Global Dishes You Can Make Anywhere (An International Cookbook. Delicious Recipes from Around the World)

Passport to Flavor

The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land. There’s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja’s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego’s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego’s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border., Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo –Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo.

The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land. Promotionally priced!

Tijuana Tacos, Ensenada Aguachiles, San Diego Cali Burritos + more

Cali Baja Cuisine

Unsere aufregende Reise zu finanzieller Freiheit & ultimativem Lebenserfolg

Network-Marketing-Roadmovie

Das Lola-Prinzip

Vergessen Sie alles, was Sie bisher zum Thema Erfolg und Reichtum gehört oder gelesen haben, und treten Sie ein in die Welt des Überflusses.

Vergessen Sie alles, was Sie bisher zum Thema Erfolg und Reichtum gehört oder gelesen haben und treten Sie ein in die Welt des Überflusses.
Es geht nicht darum, reich oder erfolgreich zu werden; es geht darum, reich zu sein.

Leben ohne Kampf

Immer (erfolg)reich!

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 70s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The techniques they pioneered-- fresh food, globally inspired ingredients, shorter cooking times, and avant-garde methods-- both shocked and inspired the restaurants of the day. The book also tells the largely unknown story of a group of women chefs, including Simone Lemaire, Christiane Massia, and Olympe Nahmias, who fought for recognition in the all-male culinary establishment of the 1970s, and the villainous, all-powerful food critic who cast a shadow over the era. This is a tale of rivalries, global success, and a ferocious backlash; of celebrity, money, politics, and incredibly delicious food. The Secret History of French Cooking reveals the origins of modern food and restaurant culture—the way we eat today.

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the spectacular rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 1970s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The book also tells the largely unknown story of a group of women chefs who fought for recognition in the all-male culinary establishment of the 1970s, and the villainous, powerful food critic who cast a shadow over the era. This is a tale of rivalries, global success, and a ferocious backlash; of celebrity, money, politics, and incredibly delicious food. The Secret History of French Cooking reveals the origins of modern food and restaurant culture—the forces that shaped the way we eat today.

The Outlaw Chefs Who Made Food Modern

The Secret History of French Cooking

Edition Acornpark

55 kleine Geheimnisse für mehr Erfolg im Beruf. Ein Kaleidoskop aus 25 Jahren Beratungserfahrung. Dr. Thorsten Knobbe, einer der erfahrensten Karriereberater Deutschlands, gibt Einblicke in seine jahrzehntelange Beratungserfahrung. Er entschlüsselt wesentliche Geheimnisse und Bausteine des beruflichen Erfolgs. Unter seine Begleitung erreichten bis heute zahlreiche Führungskräfte die C-Level-Ebene.

Ein Kaleidoskop aus 25 Jahren Beratungserfahrung

55 kleine Geheimnisse für mehr Erfolg im Beruf

Lukas Podolski und Metin Dag. Was haben der international gefeierte Fußball-Star und der türkische Selfmade-Unternehmer gemeinsam? Eine ganze Menge! Zwei Straßenkinder mit großen Träumen und dem unbändigen Willen zum Erfolg. Zwei Malocher, die hart arbeiten und täglich Vollgas geben, um ihre Ziele zu erreichen. Zwei mit ganz unterschiedlichen Wegen: Der eine wird ein Fußball-Star, der andere mischt die Gastro-Szene auf. Noch ist Lukas aktiver Fußballer, doch mittelfristig will er gemeinsam mit Metin Mangal x LP10 zur weltweit führenden Döner-Kette machen. Wie es zur Freundschaft kam, wie sich daraus eine zündende Business-Idee entwickelte und wie wichtig die gemeinsamen Erfahrungen und Werte für ihren Erfolg sind: Dieses Buch beschreibt zwei Lebenswege und geht dabei auch sehr genau auf die Karriere von Lukas Podolski ein. Ein absolutes Muss für Podolski-Fans, denn hier gibt er tiefe Einblicke in seine Karriere und zeigt sich zudem von einer ganz anderen Seite!

Der Fußballstar und der Selfmade-Gastronom: zwei Freunde, zwei Lebenswege, ein Ziel. Die Erfolgsgeschichte von Lukas Podolski und Metin Dag

Mutig bleiben

SIMON SAGT! Was im Management wirklich zählt.

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