“Chase LeBlanc is a veteran of the restaurant management industry and really knows what he’s talking about. His expert advice will kick start your journey toward improving your value as a manager. High Impact Hospitality is a fresh and enjoyable read.” Ken Blanchard, co-author of The One Minute Manager “This book presents real world lessons, real world experiences, and a real world attitude about the restaurant business that should save many managers and manager-wannabees decades in on-the-job education. A wide-ranging view of the restaurant industry and what it takes to succeed in its most critical link: manager. From there Mr. LeBlanc teaches what separates an everyday manager from a leader, and how to achieve the coveted role of leadager. High-Impact Hospitality will shorten your learning curve, lessen your pain, and propel you into a high-impact career in one of the most rewarding and demanding industries possible: the restaurant industry.” Lane Cardwell, President, P.F. Chang’s China Bistro, Inc. “I loved this book! A common sense approach to business and entrepreneurship. Easy reading and inspirational. There is a proliferation of other business books, but I highly recommend this one.” Steven Schussler, Chairman, Schussler Creative, Inc. For anyone working in the foodservice or hospitality industry, High Impact Hospitality is more than a book. It is: • A pocket mentor for assistant managers • A leadership “conversation starter” between working managers and their supervisors • A must read for owner-operated start-up ventures in the hospitality industry • The ideal companion for HQ employees in need of insight into field operations • A complimentary text for students working toward a degree in hospitality management • A common sense introduction to the hospitality industry for hourly tribe/team-mates with managerial ambition • Real world tactics and tips that will complement any hospitality management training program • An essential addition to any hospitality manager’s tool kit The author outlines a trademarked approach to create Leadagers - Leaders Who Manage - Managers Who Lead. LeBlanc stresses that Leadagers make more money -- for the company and for themselves. This is a must read for frontline food & beverage managers.