About the book
Before he became a television name, Gordon Ramsay grew up with a father whose drinking and violence strained the boy's ties with his mother and siblings. In his autobiography Ramsay recounts that childhood, the family's move to Scotland after Glasgow Rangers signed him at fifteen, and the injury that ended his football career three years later. He writes about his brother's heroin addiction and spells in prison, his years as Marco Pierre White's protege at Harvey's and the feud that followed, and his training in Paris under Albert Roux. He also describes how a restaurant kitchen really runs, the growth of his Michelin-starred restaurants, and how fame and the tabloids have affected him and his family.
Gary Bury, co-founder of Timetastic, recalled the lessons Ramsay drew from building his restaurants and from failing, and said the idea of lifting profit by earning one extra pound from each customer resonated with him.
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This book has 1 recommendation
Gary Bury (Co-Founder/Timetastic)
I read Gordon Ramsay's autobiography - Humble Pie. In it he talks about some of the lessons he learnt building up his restaurants, and indeed failing. I grew up in a hotel so the hospitality industry has always interested me. I recall him talking about improving profits by targeting one additional pound per customer. I liked that, it resonated with me. There is so much emphasis these days on landing that one big deal that it’s often forgot that a wide range of small customers will bring you a steady income stream without the volatility of a small number of large customers.
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