| Edition |
First edition. |
| Description |
xiii, 320 pages ; 22 cm |
|
text txt rdacontent |
|
unmediated n rdamedia |
|
volume nc rdacarrier |
| Bibliography |
Includes bibliographical references (pages [297]-308) and index. |
| Contents |
Maximizing the Montauk sunshine -- Startup to Vegas, baby -- The underground culinary tour (part 1) -- Perfect cut -- The celebrity chef evolves -- Numbers in nightlife -- The underground culinary tour (part 2) -- Under the table -- Innovating the family business -- Restaurants of tomorrow. |
| Summary |
Explores how the restaurant business is transitioning away from intuitive methods toward data-driven practices, citing the examples of successful celebrity-run restaurants and culinary trendsetters to explain how modern eateries are pioneering effective new approaches. |
|
"A high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Seventeen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts--chefs and code writers--to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data-gathering programs are used by such renowned chefs and owners as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Wolfgang Puck, and many others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today's demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently--from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers--making restaurants more popular and profitable than ever before. Finally, Damian takes us behind the scenes of his annual, invitation-only culinary tour for top industry CEOs, showing us how today's elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant in Montauk, from Brennan's storied, family-run New Orleans dynasty to today's high-stakes celebrity chef palaces, The Underground Culinary Tour serves up an epicurean adventure we won't soon forget."--Dust jacket. |
| Subject |
Mogavero, Damian -- Travel.
|
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Restaurant management -- United States -- Data processing.
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Quantitative research.
|
| Genre |
Travel writing.
|
| Added Author |
D'Agnese, Joseph; author.
|
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Meyer, Danny; author of introduction, etc.
|
| ISBN |
9781101903308 hardcover : $27.00 |
|
1101903309 hardcover |
|
