The day I went freelance, I knew I wanted to write about food. I worked my way through a stream of avocational cooking courses at Peter Kump's New York Cooking School. I wrote articles for magazines such as Saveur, contributed a long-running series on New Jersey food destinations for The New York Times, and co-authored a book with Nell Newman for Newman's Own Organics.
But now, with The Underground Culinary Tour, I realize a long-held dream to get inside the minds of people who run some of America's greatest restaurants.
Entrepreneur Damian Mogavero created the software that makes restaurants tick. He counts among his clients some of the world's greatest chefs. In this book, he takes us inside the kitchens and dining palaces to show us how data and statistics are helping restaurants stay profitable and are changing the way we eat.
From our publisher, Crown/Random House:
In the bestselling vein of Moneyball comes an entertaining, behind-the-scenes narrative about how the restaurant business is being transformed by the use of data, in an industry historically run by gut and intuition. From celebrity-run restaurants to today’s cutting-edge culinary trendsetters, author Damian Mogavero looks at how the use of data is revolutionizing how restaurants are run, from hiring chefs and training staff to pioneering new recipes, reengineering menus, and transforming the dining experience from the inside out, so that no restaurant is out of anything you want, ever.
After earning his MBA from Harvard Business School, Damian Mogavero founded a pioneering software company to completely reorganize how the restaurant industry functions, from the food they order to the menus they create, from the chefs and waitstaff they hire to the wines they stock. The use of data has helped to re-create the dining experience, maximize customer satisfaction, grow revenues, and improve popularity and profits.
Damian first forged a relationship with Jeffrey Frederick, a recently promoted executive in charge of food and beverage at one of the biggest properties on the Las Vegas strip, who was eager to prove himself in the high-stakes, cutthroat world of Las Vegas dining. Using data analytics, as well as weekly coaching sessions with Damian over the next 15 years, Frederick became one of the most successful restaurant executives in the industry. Damian shows how the use of data provides trendsetting new restaurants, luxury hotels and casinos, and even cruise ships, nightclubs, and beloved mom and pop restaurants with the information they need to transform the food we eat and create the dining experience we have come to expect.
If you love food, cook at home, dine out often, can't resist snapping photos of the food on your plate, and enjoy game-changing books by Malcolm Gladwell or Michael Lewis, you ought to check out this book.