In an age where computer analytics to assess market viability are everything, Damian Mogavero’s “The Underground Culinary Tour” takes readers through this shift in the restaurant industry. Originally, all it took to make a good restaurant was a hard working chef and a solid menu with a few customer favorites. Now, more than ever, that will not keep any restaurant alive…instead POS (point of sale) data is crucial to a restauranteur’s understanding of how a restaurant is doing.
This book isn’t really a guide about how to run your own restaurant or adapt to a POS system; instead, it’s a first-hand account by Mogavero and how he navigated shifts in the restaurant industry. His personal anecdotes and observations make you feel like you’re there with him as he explains the difference between craft beer and sommeliers. Overall, I thought this was a quick read that was light and informative. Not too much data or convoluted explanations…I’d recommend it to friends and family interested or working in the restaurant industry. And even if you aren’t directly affiliated, it’s an interesting read about how this industry has evolved to rely on computers in order to enhance a customer’s experience from the moment of entry until the last bite of dessert.
Score Card: Cover Art: 5/5 | Content: 4/5 | East of Read: 5/5
I was provided a complimentary copy of this title by the publisher in exchange for my honest opinion after reading it.
