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The Underground Culinary Tour
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In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
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Erle Dardick believes the multi-unit restaurant industry is leaving billions of dollars on the table. So he outlined a clear solution for food businesses struggling to stay afloat or to grow during the recession in his new book, Get Catering and Grow Sales! A Strategic Perspective for the Multi-Unit Restaurant Executive. Dardick, the CEO of MonkeyMedia Software, a food industry consulting and software company, has helped his firm's clients grow their revenue by embracing a catering strategy.
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1 out of 5 stars
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Don't bother
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Robert Greene is a master guide for millions of listeners, distilling ancient wisdom and philosophy into essential texts for seekers of power, understanding, and mastery. Now he turns to the most important subject of all - understanding people's drives and motivations, even when they are unconscious of them themselves. Whether at work, in relationships, or in shaping the world around you, The Laws of Human Nature offers brilliant tactics for success, self-improvement, and self-defense.
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5 out of 5 stars
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Reread this book once a year and practice
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The Third Plate
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The Third Plate is chef Dan Barber’s extraordinary vision for a new future of American eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that - for the sake of our food, our health, and the future of the land - America’s cuisine required a radical transformation.
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5 out of 5 stars
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This is what a paradigm shift feels like.
- By Kyra on 02-21-15
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
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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.