From bartending at family parties to transforming the restaurant industry, my journey has been nothing short of revolutionary. I've seen it all- the good, the bad, and the downright dysfunctional ways we treat our most valuable asset: our people. Now, as the founder of Benchmark Sixty Restaurant Services and an inductee into the Culinary Institute of America's "Society of Fellows," my mission has crystalized into this book. It's not just about running a restaurant; it's about revolutionizing it for the people who make it all happen. Why does this book matter to you? Because it offers a new lens to view and solve persistent industry problems-turnover, mental health issues, and profitability-through a proven, people-first approach that I've honed over decades.