Los costos de envío se calcularán en base a esta dirección en todo el sitio.
Selecciona tu país
América
Argentina
Brasil
Canadá
Chile
Colombia
Costa Rica
Ecuador
El Salvador
Estados Unidos
México
Perú
República Dominicana
Uruguay
Europa
Alemania
Austria
Bélgica
Croacia
Dinamarca
Eslovaquia
Eslovenia
España
Finlandia
Francia
Grecia
Hungría
Irlanda
Italia
Letonia
Malta
Noruega
Países Bajos
Polonia
Portugal
Reino Unido
República Checa
Serbia
Suecia
Suiza
Resto del mundo


In The Weeds (en Inglés)
Alex Fenot (Autor) · Alex Fenot · Tapa Blanda
Quedan 100 unidades
$ 27.97In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.
After Saturday Night, Volume II turns to brunch-and its most unforgiving version: Mother's Day.
It is one of the most profitable services, yet one of the most fragile. Because it was never designed to hold.
Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.
This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.
This is not a guide, and there are no tricks, no shortcuts, no formulas.
It's about what breaks when volume, emotion, and expectation collide.
How brunch slowly erodes control through real service.
How volume builds without release and how modifiers distort timing.
How fatigue carries over and guests reshape the rhythm of service.
About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.
What it takes to keep a service together.
Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.
This book is for those who have lived it and held the line.
Because some services aren't meant to be mastered.
They're meant to be survived-together.
If you've worked in a restaurant,
You already know.
If you haven't,
This is what you don't see.
¿Tienes una pregunta sobre el libro? Inicia sesión para poder agregar tu propia pregunta.

