The underground culinary tour : how the new metrics of today's top restaurants are transforming how America eats
(Book)

Book Cover
Average Rating
Contributors
D'Agnese, Joseph; author.
Meyer, Danny; author of introduction, etc.
Published
New York : Crown Business, [2017].
Format
Book
Edition
First edition.
ISBN
9781101903308, 1101903309
Physical Desc
xiii, 320 pages ; 22 cm
Status
Adult (4th Floor) - Adult Nonfiction
647.9506 Mog
1 available

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Published
New York : Crown Business, [2017].
Edition
First edition.
Language
English
ISBN
9781101903308, 1101903309

Notes

Bibliography
Includes bibliographical references (pages [297]-308) and index.
Description
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.
Description
"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.

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Citations

APA Citation, 7th Edition (style guide)

Mogavero, D., D'Agnese, J., & Meyer, D. (2017). The underground culinary tour: how the new metrics of today's top restaurants are transforming how America eats (First edition.). Crown Business.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Mogavero, Damian, Joseph; D'Agnese and Danny; Meyer. 2017. The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats. Crown Business.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Mogavero, Damian, Joseph; D'Agnese and Danny; Meyer. The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats Crown Business, 2017.

MLA Citation, 9th Edition (style guide)

Mogavero, Damian,, Joseph D'Agnese, and Danny Meyer. The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats First edition., Crown Business, 2017.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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