Restaurant Culture

Continuing with his successful Your Restaurant Sucks series, Donald Burns, The Restaurant Coach, digs down to the root of all business problems and that is culture. All restaurants can buy from the same vendors and hire from the same labor pool. What separates the good, from the great to the outstanding is culture!

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...

New York Times Bestseller The entertaining, irreverent, and surprisingly moving memoir by the visionary restaurateur behind such iconic New York institutions as Balthazar and Pastis. A memoir by the legendary proprietor of Balthazar, Pastis, Minetta Tavern, and Morandi, taking us from his gritty...

Cameron Mitchell’s “dish room to boardroom story” began when he was 16-years-old and started working as a dishwasher at a local steakhouse in Columbus, Ohio. Two years later, when Mitchell was working as a line cook during a chaotic shift change, he had an epiphany. He realized he loved the restaurant business and set out to make it his lifelong career. He knew he wanted to be the president of a restaurant company, one day.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

When hunger goes quiet, the world gets loud. In the last few years, a little-known hormone called GLP-1 has gone from medical obscurity to cultural obsession. What began as an injectable drug for type 2 diabetes has exploded into the most talked-about appetite-suppressing treatment in history—fueling rapid weight loss, silencing constant cravings, and quietly disrupting every corner of the food and drink industry. From viral TikToks to whispered celebrity endorsements, from Wall Street forecasts to family dinner tables, the “Satiety Era” is here—and it’s changing everything. In ...

27 personal histories of immigrant restaurant workers in New York City whose stories of persistence, hope, and endurance show how vital they are to our country Compiled by a longtime chef who knows how indispensable—and fascinating—they are All author proceeds from the book will be...

One of the most influential economists of the decade-and the New York Times bestselling author of The Great Stagnation-boldly argues that just about everything you've heard about food is wrong. Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social...

A waiter's job is to deceive you. They want you to believe in a luxurious calm because on the other side of that door...is hell. Edward Chisholm's spellbinding memoir of his time as a Parisian waiter takes you below the surface of one of the most iconic cities in the world and right into its...

Waffle House has long been touted as an icon of the American South. The restaurant's consistent foregrounding as a resonant symbol of regional character proves relevant for understanding much about the people, events, and foodways. Smothered and Covered: Waffle House and the Southern Imaginary is the first book to socioculturally assess the chain within the field of contemporary food studies. In this groundbreaking work, Ty Matejowsky argues that Waffle House's often beleaguered public persona is informed by various complexities and contradictions.

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics. As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living...

Your Japan trip is a ticking time bomb of embarrassment and wasted cash. Let's defuse it. You've color-coded your itinerary. You've memorized the train map. You think you're smooth. You aren't. You are about to fly into a minefield of social faux pas and "Inbound" tourist traps. You are about to become the tourist that locals roll their eyes at: the one blocking the ticket gate, accidentally insulting the chef, and paying double for "viral" food that locals wouldn't touch. Let me throw you a life saver before you drown: Japan: You're Doing It Wrong. I’ve done the math, fought the crowds, ...

Embark on a culinary odyssey that transcends the conventional travel experience with "The Gluten-Free Voyager," an indispensable guide that shows you the world through a gluten-free lens. Whether you have celiac disease, gluten sensitivity, or are simply embracing a gluten-free lifestyle, this comprehensive eBook is your passport to traveling with confidence and savoring the globe's gastronomic pleasures without apprehension. In "The Gluten-Free Voyager," you'll dive into the intricacies of gluten and its impact on health and learn the strategies to maintain a safe and enjoyable gluten-free...

The Robot Restaurant opened in Kabukicho, Shinjuku in 2012. ロボットレストランは、新宿の歌舞伎町に2012年にオープンしたレストランです。

One of the most representative types of fast food restaurants in Japan is the standing soba restaurant.

Brought to you by Penguin. Friday August 15th, 1997. Two tiny Korean babies are delivered to Baltimore to two families who have no more in common than this. Every year, on the anniversary of 'Arrival Day' their two extended families celebrate together, with more and more elaborately competitive...

Sendung vom: 26 April 2014 auf GreatSounds.FM / Interview mit Simon Phoenix.