The Underground Culinary Tour : How the New Metrics of Today's Top Restaurants Are Transforming How America Eats

Maximizing the Montauk sunshine -- Startup to Vegas, baby -- The underground culinary tour (part 1) -- Perfect cut -- The celebrity chef evolves -- Numbers in nightlife -- The underground culinary tour (part 2) -- Under the table -- Innovating the family business -- Restaurants of tomorrow.;"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. Seventeen 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 and owners as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Wolfgang Puck, and many 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 us behind the scenes of his annual, invitation-only culinary tour for top 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 in Montauk, from Brennan's storied, family-run New Orleans dynasty to today's high-stakes celebrity chef palaces, The Underground Culinary Tour serves up an epicurean adventure we won't soon forget."--Jacket.;Explores how the restaurant business is transitioning away from intuitive methods toward data-driven practices, citing the examples of successful celebrity-run restaurants and culinary trendsetters to explain how modern eateries are pioneering effective new approaches. Explores How The Restaurant Business Is Transitioning Away From Intuitive Methods Toward Data-driven Practices, Citing The Examples Of Successful Celebrity-run Restaurants And Culinary Trendsetters To Explain How Modern Eateries Are Pioneering Effective New Approaches. 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. Seventeen 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 And Owners As Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Wolfgang Puck, And Many 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 Us Behind The Scenes Of His Annual, Invitation-only Culinary Tour For Top 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 In Montauk, From Brennan's Storied, Family-run New Orleans Dynasty To Today's High-stakes Celebrity Chef Palaces, The Underground Culinary Tour Serves Up An Epicurean Adventure We Won't Soon Forget.--dust Jacket. Maximizing The Montauk Sunshine -- Startup To Vegas, Baby -- The Underground Culinary Tour (part 1) -- Perfect Cut -- The Celebrity Chef Evolves -- Numbers In Nightlife -- The Underground Culinary Tour (part 2) -- Under The Table -- Innovating The Family Business -- Restaurants Of Tomorrow. Damian Mogavero And Joseph D'agnese Includes Index. Includes Bibliographical References (pages [297]-308) And Index. 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. 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... Eating out has gone from a special occasion treat to a daily occurrence for many people. Cooking TV shows usher viewers into restaurant kitchens and freezers, while smart phones allow diners to analyze wine list prices before placing an order. The author, who developed and sells restaurant management software attributes restaurant success and longevity to managing four factors: ingredients, beverages, space, and an "X factor" unique to each entity. Two chapters detail the real-life "Underground Culinary Tour," an exclusive New York City tasting tour, overseen by Mogavero, for a select group of restaurant executives. Other chapters explore how detailed income and expense data can minimize waste, manage inventory, help with training personnel, and uncover theft.