Damian Mogavero's The Underground Culinary Tour: How the New Metrics of PDF

By Damian Mogavero

ISBN-10: 1101903309

ISBN-13: 9781101903308

In the bestselling culture of Moneyball, The Underground Culinary Tour is a high-octane, behind-the-scenes narrative approximately how the eating place undefined, traditionally run by means of intestine and instinct, is being remodeled by means of data.
16 years in the past, entrepreneur Damian Mogavero introduced jointly an not going mixture of experts—chefs and code writers—to create a pioneering software program corporation whose objective was once to empower restaurateurs, by using facts, to raise and improve the visitor adventure. this present day, his info accumulating courses are utilized by such renown cooks as Danny Meyer, Tom Colicchio, Daniel Boulud, man Fieri, Giada De Laurentiis, Gordon Ramsay, and numerous others.
Mogavero describes such restaurateurs because the New protect, and their method of their artwork and craft is extensively various from that in their predecessors. by way of embracing info and adapting to the recent traits of today’s challenging shoppers, those leading edge cooks and vendors do every thing extra nimbly and efficiently—from the recipes they bring about to the wines and craft beers they inventory, from the shows they choreograph to the personalized education they provide their servers, making eating places extra well known and ecocnomic than ever before.
Finally, Damian takes readers behind the curtain of his annual, invitation-only culinary travel for high cooks and CEOs, displaying us how today’s elite eating places include new tendencies to create unforgettable nutrition and rework how we consume. From the glittering nightclubs of Las Vegas to a packed seasonal eating place at the new york Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes famous person chef palaces, The Underground Culinary Tour takes readers on an epicurean event they won’t quickly omit.

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Extra info for The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats

Example text

The human connection will always be critically necessary, because data and technology cannot do it all. We will always need to employ the emotional hospitality skills that can only be found in human beings, but even those skills can be augmented with the benefit of good data. In restaurants, as in all businesses, it pays occasionally to look beyond the confines of our own silos—or dining rooms—to see how others are innovating. That’s the avowed purpose of the real-life Underground Culinary Tour, the “secret” annual tour for senior restaurant executives that Damian pioneered some years ago with the restaurant industry guru Alice Elliot.

It’s about delicious food and drink. It’s about having a memorable or reliable experience that you can return to again and again. Who wants to be upsold when they’re out for a night on the town? I hear you. And I wholeheartedly agree. At their best, restaurants are places where artistry, service, and hospitality come together beautifully at the end of your fork. But you can be both profitable and magical. Corporations that rely on salespeople to generate revenue would never make a similar miscalculation about their employees.

The genius behind these places was taking cuisines everyone thought they knew and combining them with high-fashion décor, music, and wall-to-wall beautiful people. Guests flocked to them because these restaurants were part nightclubs, part food emporia. Shortly after seeing the Sunset Saloon, Franklin received a phone call from Martin Cabrera, a big-hearted Venezuelan who ran Sushisamba’s operations in New York and Chicago, who had heard Franklin was opening a place in Montauk. Martin was intrigued.

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The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats by Damian Mogavero

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