The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats-Quality Guarantee

Description

The Underground Culinary Tour is a high-octane, behind-the-scenesnarrative about how the restaurant industry, historically run by gut andintuition, is being transformed by the use of data.

Sixteen years ago, entrepreneurDamian Mogavero brought together an unlikely mix of experts—chefs and codewriters—to create a pioneering software company whose goal was to empowerrestaurateurs, through the use of data, to elevate and enhance the guestexperience. Today, his data gathering programs are used by such renown chefsas Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis,Gordon Ramsay, and countless others.

Mogavero describes such restaurateursas the New Guard, and their approach to their art and craft is radicallydifferent from that of their predecessors. By embracing data and adapting tothe new trends of today’s demanding consumers, these innovative chefs andowners do everything more nimbly and efficiently—from the recipes they createto the wines and craft beers they stock, from the presentations theychoreograph to the customized training they give their servers, makingrestaurants 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.