-
The Underground Culinary Tour
- How the New Metrics of Today's Top Restaurants Are Transforming How America Eats
- Narrated by: Damian Mogavero
- Length: 8 hrs and 59 mins
- Unabridged Audiobook
- Release date: 08-15-17
- Language: English
- Publisher: Audible Studios
- Whispersync for Voice-ready
Regular price: $19.95
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Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business.
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Pulitzer Prize winner James B. Stewart shows for the first time how four of the biggest names on Wall Street - Michael Milken, Ivan Boesky, Martin Siegel, and Dennis Levine - created the greatest insider-trading ring in financial history and almost walked away with billions - until a team of downtrodden detectives triumphed over some of America's most expensive lawyers to bring this powerful quartet to justice.
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Publisher's Summary
In the best-selling 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 renowned 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 listeners 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 listeners on an epicurean adventure they won't soon forget.
What members say
Average Customer Ratings
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- Hunter
- heber, UT, United States
- 04-24-18
Boring - waste of a credit
This book seems more like a marketing ploy to sell the author's software than an informative book. And the narration is awful.
1 of 1 people found this review helpful
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Overall4 out of 5 stars
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Performance4 out of 5 stars
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Story4 out of 5 stars
- Andy
- Westport, CT, United States
- 10-01-17
nice mix of metrics and management
Close in look at how metrics and instrumentation can help drive revenue in a restaurant/club. Even better, some imaginative ways to look beyond the numbers and really see what is going on.
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Overall1 out of 5 stars
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Performance1 out of 5 stars
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Story1 out of 5 stars
- Leon H.
- 09-03-17
Infomercial
This book is an infomercial for a restaurant software. The author tried to disguise it as something akin to Moneyball for restaurants but was too transparent in his effort to sell his software.