The Underground Culinary Tour

Author: Damian Mogavero
Publisher: Crown Business
ISBN: 9781101903315
Release Date: 2017-01-24
Genre: Business & Economics

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.

At the Chef s Table

Author: Vanina Leschziner
Publisher: Stanford University Press
ISBN: 9780804795494
Release Date: 2015-06-03
Genre: Social Science

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.

The Cultivation of Taste

Author: Christel Lane
Publisher: Oxford University Press
ISBN: 9780199651658
Release Date: 2014-02
Genre: Business & Economics

Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book presents a comparative study of Michelin-starred restaurants in Britain and Germany. It provides an unprecedented insight into what goes on in these establishments--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 infood, ambience, and sociality.

The Event That Changed Everything

Author: Paul Sorgule
Publisher: iUniverse
ISBN: 9781491755105
Release Date: 2015-01-12
Genre: Fiction

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.

Forked

Author: Saru Jayaraman
Publisher: Oxford University Press
ISBN: 9780199380473
Release Date: 2016-02-01
Genre: Discrimination in employment

An "examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? ... [This book] offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Amazon.com.

Food Matters

Author: Mark Bittman
Publisher: Simon and Schuster
ISBN: 1416578978
Release Date: 2008-12-30
Genre: Cooking

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

Food and Drink Tourism

Author: Sally Everett
Publisher: SAGE
ISBN: 9781473965959
Release Date: 2016-04-12
Genre: Business & Economics

Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines. Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure. Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.

Eating Fossil Fuels

Author: Dale Pfeiffer
Publisher: New Society Publishers
ISBN: 1550923765
Release Date: 2009-03-01
Genre: Technology & Engineering

A shocking outline of the interlinked crises in energy and agriculture--and appropriate responses.

The Toilet Paper Entrepreneur

Author: Mike Michalowicz
Publisher: Toilet Paper Entrepreneur
ISBN: 9780981808208
Release Date: 2008
Genre: Entrepreneurship

Trying to start a business in this economy? Struggling with little or no cash? Have no experience, no baseline to judge your progress against? Whether you’re just starting out or have been at it for years, the Toilet Paper Entrepreneur's "get real", actionable approach to business is a much-needed swift kick in the pants.

Habit Changers

Author: M.J. Ryan
Publisher: Crown Business
ISBN: 9780451495419
Release Date: 2016-09-20
Genre: Business & Economics

What would you like to change in your life? Be more focused at work? Communicate more effectively? Find work-life balance? Make smarter decisions? Be more patient with your team or family? Have greater self-confidence? Less stress? Just . . . be happier? Often, the biggest obstacle to change lies in our most deeply ingrained habits: those automatic thought processes that operate outside our consciousness, and yet have a profound impact on our behavior, shaping everything from how we respond to challenges to how we engage with others. The good news is that we can literally rewire our mental habits for the better. In Habit Changers, executive coach M.J. Ryan shares the secret weapon that has helped her highest performing clients improve their focus, better manage under pressure, enhance their emotional intelligence, become more effective leaders, and more. Inspired by the Buddhist tradition of Lojong, or "slogan practice," habit changers are simple, one-line aphorisms that, when recited, reprogram your brain’s automatic responses. Here, Ryan explains how to use the 81 Habit Changers that have demonstrated the most profound and lasting results. They include: § You can’t say yes if you can’t say no § Don’t push buttons that don’t need to be § Handshake your fear § Stand where you’d rather not § Remember your highest intention § Outsource your worry § Reach for the better thought Our capacity to change is our greatest gift as human beings. Habit Changers will help you take control of your destiny and more easily achieve the success and happiness you desire.

On Food and Cooking

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Release Date: 2007-03-20
Genre: Cooking

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Restaurant Success by the Numbers Second Edition

Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 9781607745594
Release Date: 2014-07-15
Genre: Business & Economics

This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

Daring to Succeed

Author: Guy Gendron
Publisher: Juniper Publishing
ISBN: 198800263X
Release Date: 2016-10-18
Genre: Business & Economics

The exceptional, winding path of a man who is inseparable from the empire he built. Combining a tobacconist, newstand, food mart, beer shop and general store, the convenience store has undergone many trans­formations over the last 35 years, ever since a man decided to turn it into his life's business. That man is Alain Bouchard. Strangely, few people know his name, even in Quebec, where he lives. He is, however, one of Canada's wealthiest entrepreneurs, as well as one of the most peer-honoured businessmen in the world. Starting as a volunteer clerk in his brother's business before doing all the tasks related to this often thankless work, Alain Bouchard is truly a self-made man who climbed through the professional ranks. Today, the multinational Alimentation Couche-Tard Inc. empire that he founded encompasses Circle K, comprises 12,000 stores and over 100,000 employees. It posts revenues of almost US $35 billion. What is the recipe for this kind of success? What values drive this entrepreneur and his loyal collaborators? This book provides an unprecedented look into an extraordinary business and a man who put it all on the line to win.

Front of the House

Author: Jeff Benjamin
Publisher: Simon and Schuster
ISBN: 9781941868027
Release Date: 2015-03-31
Genre: Cooking

In the bestselling tradition of Restaurant Man and Setting the Table, Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Great restaurant service is a gracious art that’s been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing partner of Philadelphia’s acclaimed Vetri family of restaurants. Sagacious and observant, he beckons us behind the scenes for an insider’s look at reserving a table, what your server thinks of you, what it takes to get ejected from a fine restaurant and a host of other revelations.

The Airbnb Story

Author: Leigh Gallagher
Publisher: Virgin Books Limited
ISBN: 0753545594
Release Date: 2018-02-15
Genre:

'An engrossing story of audacious entrepreneurism' -- Charles Duhigg 'Captures the remarkable journey of Airbnb exceedingly well' -- Reid Hoffman 'fast paced, fun dive into one of the seminal firms of our time' -- Rana Foroohar In 2008, two broke art school graduates and their coder-whiz friend set up a platform that - in less than a decade - became one of the largest provider of accommodations in the world. Now valued at $31 billion, Airbnb is in the very top tier of Silicon Valley's 'unicorn' startups. Yet the company has not been without controversy - disrupting a $500 billion hotel industry makes you a few enemies. This is also a story of regulators who want to shut it down, hotel industry leaders who want it to disappear and neighbourhoods that struggle with private homes open for public rental. But beyond the headlines and the horror stories, Airbnb has changed the terms of travel for a whole generation - where a sense of belonging has built trust between hosts and guests seeking a more original travel experience that hotels have struggled to replicate. This is the first, definitive book to tell the remarkable story behind Airbnb in all its forms - cultural zeitgeist, hotel disruptor, enemy to regulators - and the first in-depth character study of its leader Brian Chesky, the company's curious co-founder and CEO. It reveals what got Airbnb where it is today, why they are nothing like Uber, and where they are going next.