Like Moneyball, But For Restaurants
With a title like “The Underground Culinary Tour”, one might initially expect something akin to a pub crawl but for food. The subtitle of this book, however, gives away a bit more: The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats. It’s a book about how some in the restaurant industry have moved away from gut-feel (no pun intended…) when making decisions to a more data driven process. This helps them with everything from detecting market trends to efficient recipes and beverage stock.
The book itself reads more like a memoir than a guide for restaurateurs or for data junkies (I admittedly am the latter) but that makes it an accessible and fun romp rather than a how-to manual. Damian Mogavero’s “New Guard” has transformed the art and science of how we eat. And it does come off as a win for the patrons, the staff and the restaurant owners.
If you like food and enjoy a good story, you’ll like this book. If you are a restaurateur, you may find a few instances to learn by example.
Learn more: The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats
This book was provided by Blogging for Books; all opinions are our own.