The sharp-tongued Ramsay, who has just launched a TV quest to find more female chefs, is spot on. Meyer's message is applicable to any business or organisation and his hints and tips could help some chart a new direction. Why? Because this readable work is packed with food for thought. Meyer, who is the founder of award-wnning New York restaurants, opens his heart on how he created a winning recipe for heady success. He details his unique selling points and lifts the lid on what took him to the top of the most highly-competitive and unforgiving business arenas. So, what his his philosophy? Simple, every day he asks what makes his product different and special. Understanding the distinction between service and hospitality has been the foundation of his business.

Service: "We decide how we want to do things and set our own standards for service."

Hospitality: "Hospitality, on the other hand, is a dialogue. To be on the guest's side requires listening to that person with every sense and following up with a thoughtful, gracious and appropriate response."

Getting the message? Meyer is a people person. He builds relationships with diners by taking a genuine interest and he recalls learning a valuable lesson on his only fly fishing trip. His guide waded into a clear, rushing stream and picked up a small rock. He turned it over and called on Meyer to have a look. Dozens of tiny aquatic insects were hatching on that rock. Meyer said: "You can augment your success by hooking customers by taking the care, time and interest to look." So, take a peek under the covers of this book yourself - you'll not be disappointed once you wade through the background material.

Nigel Duncan