{"product_id":"9781101903308","title":"The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eMogavero, Damian; D'Agnese, Joseph; Meyer, Danny\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrown Currency\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1\/24\/2017\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cb\u003e\u003ci\u003eThe Underground Culinary Tour\u003c\/i\u003e 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.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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, \u003ci\u003eThe Underground Culinary Tour\u003c\/i\u003e takes readers on an epicurean adventure they won’t soon forget.","brand":"Crown Currency","offers":[{"title":"Default Title","offer_id":44215055155455,"sku":"9781101903308","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9781101903308_s600x595.jpg?v=1775584454","url":"https:\/\/massivebookshop.com\/de\/products\/9781101903308","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}