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The Resource The underground culinary tour : how the new metrics of today's top restaurants are transforming how America eats, Damian Mogavero and Joseph D'Agnese

The underground culinary tour : how the new metrics of today's top restaurants are transforming how America eats, Damian Mogavero and Joseph D'Agnese

Label
The underground culinary tour : how the new metrics of today's top restaurants are transforming how America eats
Title
The underground culinary tour
Title remainder
how the new metrics of today's top restaurants are transforming how America eats
Statement of responsibility
Damian Mogavero and Joseph D'Agnese
Creator
Author
Subject
Genre
Language
eng
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
Biography type
contains biographical information
Cataloging source
DLC
http://library.link/vocab/creatorName
Mogavero, Damian
Dewey number
647.95068
Index
index present
LC call number
TX911.3.E4
LC item number
M64 2017
Literary form
non fiction
http://library.link/vocab/subjectName
  • Mogavero, Damian
  • Restaurant management
  • Quantitative research
  • BUSINESS & ECONOMICS / Entrepreneurship
  • BUSINESS & ECONOMICS / Industries / Food Industry
  • BUSINESS & ECONOMICS / Management
Label
The underground culinary tour : how the new metrics of today's top restaurants are transforming how America eats, Damian Mogavero and Joseph D'Agnese
Instantiates
Publication
Note
Includes index
Bibliography note
Includes bibliographical references (pages [297]-308) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
950519537
Dimensions
22 cm
Edition
First edition.
Extent
xiii, 320 pages
Isbn
9781101903308
Lccn
2016023657
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)950519537
Label
The underground culinary tour : how the new metrics of today's top restaurants are transforming how America eats, Damian Mogavero and Joseph D'Agnese
Publication
Note
Includes index
Bibliography note
Includes bibliographical references (pages [297]-308) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
Control code
950519537
Dimensions
22 cm
Edition
First edition.
Extent
xiii, 320 pages
Isbn
9781101903308
Lccn
2016023657
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)950519537

Library Locations

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      1020 Lowry Street, Columbia, MO, 65201, US
      38.944491 -92.326012
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