Oh Boy... A Book to read!
And what a Book... But first, recently I was asked by the good folks at Blogging for Books to review this book. The book was free, but the opinions are all mine...
And another note... Those same good folks at Blogging for Books offered to send me aDigital Review Version of the book. That means that I finally get to use that All-New Fire HD 8 Tablet, 8" HD Display, Wi-Fi, 16 GB I got for Christmas! This is the first book I have read on a reader (I know, welcome to the 21st century). So, I was equally excited to see what I thought of eReading. I LOVED the Electronic version book, easier than I thought, certainly more comfortable to read and fun to be in the new age! SO even though I may talk about the book, really I am talking about the eVersion... unabridged of course.
And my opinion... I LOVED THIS BOOK.
The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats is the 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.
This is an anecdotal treasury of memoirs from a business I will never own. But, having said that, the stories are entertaining and truthfully you may never eat out the same way again, The restaurant business is tough and this is the story of software entrepreneurs that introduced the same accounting principles to creating a profitable business to restaurants that almost every other business honors. What sells, why, when... but also who sells, why... The story is in the tape and the tape is in the software.
The actually "Tour" is indeed a fast tour for business professionals of some of the highest rated restaurants in the world. A chance for us to be a fly on the wall while luxury delights are offered up and business savvy is discussed. Again, lots of anecdotes, plenty of stories and a total fun read!
Loved this book!
Here's links for the eVersion as well as the book form... And even the link to my new favorite electronic gizmo...
Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!". Love this book and highly recommend it!
I am so thrilled to add this book to my library. A terrific inspiration.
As a gift or a new reference book for yourself, this is a keeper.