Senin, 19 Desember 2011

[P588.Ebook] PDF Ebook Gumption: Taking Bubba Gump from Movie to Restaurant, by Scott Barnett

PDF Ebook Gumption: Taking Bubba Gump from Movie to Restaurant, by Scott Barnett

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Gumption: Taking Bubba Gump from Movie to Restaurant, by Scott Barnett

Gumption: Taking Bubba Gump from Movie to Restaurant, by Scott Barnett



Gumption: Taking Bubba Gump from Movie to Restaurant, by Scott Barnett

PDF Ebook Gumption: Taking Bubba Gump from Movie to Restaurant, by Scott Barnett

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Gumption: Taking Bubba Gump from Movie to Restaurant, by Scott Barnett

Written in a cinematic style, this book is about the creation, growth, and sale of the Bubba Gump Shrimp Company. The concept began when Paramount Pictures reached out to see if there was interest in creating a restaurant based on the movie Forrest Gump. It is also the personal story of the author’s growth as a CEO and creator of restaurant concepts. A host of situations are described such as restaurant concept creation, high stakes boardroom confrontations, and escaping corrupt officials in foreign lands. The narrative is partly an unvarnished peak behind the everyday scenes of restaurants, movie studios, and Wall Street. There is also an almost step-by-step recounting of how the Bubba Gump concept and others were created and operated. Lessons can be learned on unorthodox methods used in moving from traditional approaches to untried ways of doing business.

  • Sales Rank: #2062465 in Books
  • Published on: 2015-05-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.30" h x 1.00" w x 6.30" l, 1.25 pounds
  • Binding: Hardcover
  • 288 pages

Review
"Gumption is truly the story of an American dream of hard work and dedication. I remember that Scott had the qualities so important for success—character in knowing what to do right and the courage to it. A true inspiration to the hospitality industry."� —Ted J Baestreri, CEO, Cannery Row Company

"[Scott Barnett's] remarkable story will resonate not only with restauranteurs but with all entrepreneurs, and in fact it is as much a story about life as it is about entrepreneurship."� —Len Jessup, president, University of Nevada, Las Vegas

About the Author
Scott Barnett is the founding CEO of the Bubba Gump Shrimp Company restaurants. He has given talks on service, management techniques, leadership, and financial performance metrics. He has actively consulted with a number of restaurant companies worldwide, and he is a recognized expert on transactions, branding, concept development, and overall operations. He lives in Solana Beach, California.

Most helpful customer reviews

2 of 2 people found the following review helpful.
Gumption is the Equivalent of a One-Year College Course in Culinary Bisiness Principles
By Bill Anderson
Length: 264 pages.

Gumption: Taking Bubba Gump from Movie Restaurant is a far better story than one would expect from the title.

Scott Barnett is a man well versed in the restaurant business. He provides a candid assessment regarding lessons learned that only an experienced and insightful person could provide.

I especially appreciated his discussion regarding strawberry lemonade. I would have preferred, though, that he provide the complete details to explain, in hard numbers, his experience in stating the several hundred thousand dollars lost by providing free refills, but, what he did share was well stated.

When a businessman ignored my suggestions when he founded Billy Bob's Pot Pies using my recipes for a variety of savory pies shaped much like a fast food burger that you could hold it in one hand. His first mistake was calling them pot pies. His second mistake was pricing them too low, and, especially, discounting the take and bake pies.

My point is, the restaurant business is unlike any other field. As Barnett states, you have to test market everything you offer. Not just to determine the potential success of any entree, but also as regards the price point, and so forth.

What most aggravates me as a consumer, and as a businessman, is the modern concept adopted by the major chains and franchises. They create foods that don't alienate customers, rather than developing products that score home runs. The author makes similar statements and is a guy I am certain that I could communicate with quite well. Wish he had been the guy trying to franchise my pies.

I loved this book. Any potential restaurant owner should make Gumption a priority before entering this business - it is equivalent, educationally, to a one-year course in culinary business principles.

3 of 4 people found the following review helpful.
GUMPTION IS SCOTT BARNETT'S 5 STAR HIT
By Pat Pascale
Scott Barnett tells a compelling story of the birth of the Bubba Gump Shrimp Company restaurants, growing to a chain of over 22 restaurants in the US, and 11 International locations. GUMPION is the perfect name for this book. Taking Bubba Gump from one of the highest rated box office smash, FORREST GUMP,
to the widely acclaimed chain restaurant, that ten years later sold for $120 million, is an interesting narration and a facinating read.

At 18, Scott was parking cars at The Iron Gate restuarant to earn money for college. One night Joan the hostess/quasi-manager asked him to be a busboy. That night was a life changer for him. It was hard work but he watched the customers enjoying not only their food but their surroundings. He was hooked. He began working in restaurants taking every possition, learning, listening and watching.

After college, Scott was hired at the floundering Rusty Pelican Restaurant, a waterfront restaurant in the heart of Newport Beach. Scott describes his first visit to the Pelican. " It looked "tired". The management was "tired" The ideas was "tired". Even with an iconic location, it went into Chapter II.

Scott built his reputation on a vision. Food would always be the hero, casual dining with helpful and creative staff to add fun to the experience.
He was shrewd, spirited and resourceful. He trained the personnel, and his team were hard working and loyal. He worked closely with Gordon Niles, a brilliant financier and negotiator. Paramount Pictures called Gordon to ask if they would be interested in doing a restaurant based on the highly aclaimed movie, Forrest Gump. Workng with financial assistance from the Hillman Company, Pittsburgh based, they began the first Bubba Gump Shrimp Company Restaurant and it was a big success. In spite of studio chieftans at Paramount, a tight budget from Hillman Compan, local and state politics, greed, corruption and power, Scott and his team were forced to give up conventional approaches and do it their own way. No other restaurant went from screen to table like Bubba Gump Shrimp Company to become one of the most successful companies in the world. You will not be able to put this book down.

0 of 0 people found the following review helpful.
A Memoir Done Right .
By Dita155
At first glance one is inclined to think this book is strictly about restaurateurs, wheeling and dealing . But you'd be wrong. From chapter 1, Scott delineates all aspects of what it took both professionally and personally, to get not only Bubba Gump restaurant up and running, but other projects as well. If you are at a point in your life where you might be needing sound advice either for business, or just gaining knowledge in general, Then this is the Book for you.

See all 3 customer reviews...

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