THE UNDERGROUND CULINARY TOUR HOW THE NEW METRICS OF TODAYS TOP RESTAURANTS ARE TRANSFORMING HOW AMERICA EATS

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The Underground Culinary Tour

Author : Damian Mogavero
ISBN : 9781101903308
Genre : Business & Economics
File Size : 20.18 MB
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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.
Category: Business & Economics

The Underground Culinary Tour

Author : Damian Mogavero
ISBN : 9781101903315
Genre : Business & Economics
File Size : 42.48 MB
Format : PDF, Mobi
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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.
Category: Business & Economics

At The Chef S Table

Author : Vanina Leschziner
ISBN : 9780804795494
Genre : Social Science
File Size : 47.77 MB
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This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
Category: Social Science

The Cultivation Of Taste

Author : Christel Lane
ISBN : 9780191631474
Genre : Business & Economics
File Size : 49.27 MB
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After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
Category: Business & Economics

The Event That Changed Everything

Author : Paul Sorgule
ISBN : 9781491755099
Genre : Fiction
File Size : 34.78 MB
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It is fall of 2015, and Jake is a line cook—or at least he was, until he and his entire team were let go from their jobs following a suspected E.coli outbreak traced to their restaurant. Jake—who has always been a stickler for food safety—suspects that the outbreak is actually part of a larger problem that the news has been referring to as The Event, a series of changes encompassing dramatic shifts in weather and decline in the integrity of the nation’s food supply. The deaths were in fact caused by a new deadly strain of bacteria, and its reach is expanding, affecting people all over the United States. As the Event sweeps the country, killing first thousand and then tens of thousands, Jake recalls his culinary career—particularly his life with fellow chef, Carla—and struggles desperately to determine how he can make a difference. A novel based on the reality of our food supply’s truly fragile nature, The Event That Changed Everything explores environmental issues, farming, and restaurant life through the eyes of two chefs doing their best to meet the challenges of a changing world.
Category: Fiction

The Money Book For Freelancers Part Timers And The Self Employed

Author : Joseph D'Agnese
ISBN : 9780307453662
Genre : Business & Economics
File Size : 51.64 MB
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Shares strategies for accumulating real-world wealth while staying independently employed, distilling lessons from a variety of sources effectively used by the authors during the recent financial crisis.
Category: Business & Economics

Appetite For Innovation

Author : M. Pilar Opazo
ISBN : 9780231541633
Genre : Social Science
File Size : 23.22 MB
Format : PDF
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The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world—if they could secure a reservation during its six months of operation—to experience the wonder that chef Ferran Adrià and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.
Category: Social Science

Completing Capitalism

Author : Bruno Roche
ISBN : 9781626569294
Genre : Business & Economics
File Size : 46.43 MB
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Proven, Profitable, and Sustainable For the past fifty years, leaders in the business world have believed that their sole responsibility is to maximize profit for shareholders. But this obsessive focus was a major cause of the abuses that nearly sunk the global economy in 2008. In this analytically rigorous and eminently practical book, Bruno Roche and Jay Jakub offer a more complete form of capitalism, one that delivers superior financial performance precisely because it mobilizes and generates human, social, and natural capital along with financial capital. They describe how the model has been implemented in live business pilots in Africa, Asia, and elsewhere. Recent high-profile books like Capital in the Twenty-First Century have exposed financial capitalism's shortcomings, but this book goes far beyond by describing a well-developed, field-tested alternative.
Category: Business & Economics

The Heart Of Hospitality

Author : Micah Solomon and Foreword by Herve Humler
ISBN : 9781590793794
Genre :
File Size : 72.58 MB
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Just Food

Author : James E. McWilliams
ISBN : 9780316052634
Genre : Social Science
File Size : 57.98 MB
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We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.
Category: Social Science