A book I recently co-authored is out today in all bookstores. It's a book about the numbers and cutting-edge trends in the restaurant industry. Think Moneyball—only for foodies.
It’s a book that pulls together some topics I’ve covered in the past in my journalistic work such as math, science, and statistics—combined with a delicious helping of food writing.
Entrepreneur Damian Mogavero created the software that makes restaurants tick. He counts among his clients some of the world's greatest chefs. People like Daniel Boulud, Jean-Georges Vongrichten, Wolfgang Puck, Tom Clicchio, Giada DeLaurentiis, and countless others. In this book, we take readers 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, The Underground Culinary Tour 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.
If you know anyone who works in the restaurant industry, they need to read this book to catch a glimpse of the future. And 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 maybe ought to check it out.
The Underground Culinary Tour is available at all the usual book venues—online or otherwise. If you want a copy signed by me, order via Malaprops, my local bookstore. Link below.