The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats

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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.
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About the author

DAMIAN MOGAVERO got his MBA from Harvard Business School with the intention of bringing all that he learned to the hospitality industry. In 1999, he developed the Avero software that now runs over 8,000 high-end restaurants, hotels, casinos, nightclubs, and small and large independent local eateries in 68 countries, transforming how restaurant managers and owners made decisions about serving their customers and running their businesses. 

Learn more about Damian at damianmogavero.com
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Additional Information

Publisher
Crown Business
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Published on
Jan 24, 2017
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Pages
336
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ISBN
9781101903315
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Language
English
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Genres
Business & Economics / Entrepreneurship
Business & Economics / Industries / Food Industry
Business & Economics / Management
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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This is a book for people like us, and we all know who we are.
 
We make our own hours, keep our own profits, chart our own way. We have things like gigs, contracts, clients, and assignments.  All of us are working toward our dreams: doing our own work, on our own time, on our own terms. We have no real boss, no corporate nameplate, no cubicle of our very own. Unfortunately, we also have no 401(k)s and no one matching them, no benefits package, and no one collecting our taxes until April 15th.
 
It’s time to take stock of where you are and where you want to be. Ask yourself: Who is planning for your retirement? Who covers your expenses when clients flake out and checks are late? Who is setting money aside for your taxes? Who is responsible for your health insurance?
 
Take a good look in the mirror: You are.
 
The Money Book for Freelancers, Part-Timers, and the Self-Employed describes a completely new, comprehensive system for earning, spending, saving, and surviving as an independent worker. From interviews with financial experts to anecdotes from real-life freelancers, plus handy charts and graphs to help you visualize key concepts, you’ll learn about topics including:
 
• Managing Cash Flow When the Cash Isn’t Flowing Your Way
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• Saving Consistently When You Earn Irregularly
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From the Trade Paperback edition.
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From the Trade Paperback edition.
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