The Underground Culinary Tour: How the New Metrics of Today’s Top, Damian Mogavero

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

Print Length: 336 Pages
Publisher: Crown Business
Publication Date: January 24, 2017
Language: English
ASIN: B01EQ2S45U
ISBN-10: 1101903309
ISBN-13: 978-1101903308
File Format: EPUB

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 renown 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 readers 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 readers on an epicurean adventure they won’t soon forget.

Reviews

“The real Underground Culinary Tour is not for the faint of heart. By the end of day one, I returned home zonked, my mind and body beyond full. . . You are far more fortunate. You have in your hands an excellent guide to our adventure. There are no buses to board, no credentials to proffer, and you don’t have to worry about pacing yourself. All the tour’s secrets – the cutting-edge trends, the wisdom of employing data and technology, the hidden dining revolution – are all yours and may be gleaned with the turn of a page.”
–From the Foreword by Danny Meyer, Union Square Hospitality Group

“Avero has become the go-to tech company for the hospitality industry, but the secret to Damian’s success lies in his deeply rooted passion for food…. which The Underground Culinary Tour illustrates brilliantly!”
–Tom Colicchio, Celebrity Chef and Owner of Crafted Hospitality

“Many years ago, when I worked in a brewery restaurant, it seemed to me that only a few people in the business had what I called “The Sight” – the ability to see, feel, smell, and hear every single thing happening in the dining room at once. The Sight was like a super-power, and the proper use of it could help make a restaurant a success. Not only does Damian have The Sight, but his book can give you this power too. The Sight is in the data if you know how to look. This book will help you find the Holy Grail of the restaurant business – a healthier check average tied to a happier customer.”
–Garrett Oliver, Brewmaster, The Brooklyn Brewery

“In The Underground Culinary Tour, Damian Mogavero takes us behind the scenes to see how pioneering restaurants are using data and creativity to serve up a triple win: delighted customers, fulfilled staff, and profitable owners. Readers and leaders in any industry being transformed by data will value its insights.”
–Jan W. Rivkin, Professor, Harvard Business School

“Damian shows how analytics and thoughtful food make for a memorable meal for both patrons and restaurateurs alike. His work was the source of great value to Caesars and will be to you, no matter the industry, whether you run restaurants or simply dine happily in them.”
–Gary Loveman, Chairman, Caesars Entertainment