Wednesday, August 2, 2017

The Underground Culinary Tour How America Eats



The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats by [Mogavero, Damian, D'Agnese, Joseph]The Underground Culinary Tour

How America Eats







In the bestselling tradition of Moneyball, The Underground Culinary Tour is 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.
Sixteen 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 renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless 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 readers behind the scenes of his annual, invitation-only culinary tour for top chefs and 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 on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.


My Review

This is an amazing book for those who are in the restaurant business, or might be going into that business. Though I'm not a restaurant owner, I did enjoy reading through this book. Its a pretty fast pace read, but it had so many tips and tools, that it would be an excellent help. In my younger years I worked in several restaurants, and it was always interesting to see the overall run of the places. I can see where this would be an excellent tool for any restaurant owner. Or anyone in the food industry. Need a gift for that special person that you don't know what to give, this would be a good book to give. In addition to all of the super stuff in this book, the copy I reviewed is a nice hardcover with a very eyecatching dustjacket. High quality book.
This book was provided by Blogging for Books blog tours. I was  not ask to write a positive review. The opinions here are mine alone!

1 comment:

  1. Each versions tend to be solely replica watches in gold and silver, function the actual well-known fluted bezel, stay fingers, a good caseback camouflaging the actual motion, sapphire deposits, as well as, obviously, the actual hublot replica uk. Every sequence after that is created obtainable along with a large number of feasible designs, through fake rolex sale gemstone hr guns to some easy however stunning lapis lazuli call. To obtain a little more crucial, the actual motion running the conventional rolex replica uk may be virtually unmarked because 1988 this wouldn't end up being unjust to have an target audience in order to wish much more improvement on the almost 30-year time rolex replica sale from the item having a $20, 000 cost. The actual amounts as well as particulars possess continued to be mostly the same through individuals associated with fake rolex sale aside from a variety of numerous, sometimes-tacky knobs, from the tile-patterned 'ROLEX' printing, to some diamond-paved rushing eco-friendly.

    ReplyDelete