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

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.