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

Many years ago, when I worked in a brewery restaurant, it seemed to me that only a few people in the business had what I call The Sightthe ability to see, feel, smell, and hear every single thing happening in the dining room at once. The Sight was like a superpower, and the proper use of it could help make a restaurant a success. Not only does Damian have The Sight, but his book can give you this power too.

Garrett Oliver, brewmaster at The Brooklyn Brewery

Damian has created one of the most useful software programs there is for the hospitality industry. His passion for wine, food, learning, and supporting the restaurant community has helped our businesses run more profitably.

Laura Maniec, master sommelier and owner of Corkbuzz Wine Studio

The majority of tech tends to be more of a distraction than an asset. Well, then theres Avero, a true one-stop shop in restaurant reporting technology that allows operators like myself to dive into data and make educated decisions that affect long- and short-term decision making. Avero is best in class, and Damian, the founder and CEO, lives and breathes the business, both tech and hospitality. If youre looking to stay ahead of the curve in our business, read this informative and compelling book.

Michael Chernow, restaurateur and TV personality

On the surface, Damian Mogaveros book is about how data and restaurant trends will change the way we all eat and drink. On a deeper level, it shows us all how innovation, passion, and technology can inject logic and common sense into any business and become a game changer.

Geoffrey Zakarian, Iron Chef

I cant imagine running our restaurants without the technology that Damian and his team have createdthe access to the data and information allows us to better understand what our guests are looking for, and to better serve them.

Michael Mina, chef and founder of Mina Group

Damians incredible vision and ability to combine his passion for food and analytical intelligence have helped bring an extraordinary tool into existence. The insights and information Avero offers have allowed Lettuce Entertain You and the entire hospitality industry to see a different side of the business.

Kevin Brown, CEO and president of Lettuce Entertain You Enterprises, Inc.

Our economy is being reshaped by entrepreneurs who connect content with technology to develop applications and platforms to advance efficiency, productivity, and profit. In the restaurant industry the pioneer leading the charge is Damian Mogavero. And where does Damian learn the trends? As we discover in this remarkable book, from the Underground Culinary Tour!

Michael D. Johnson, provost of Babson College; dean emeritus of Cornell School of Hotel Administration

These days, there are a dizzying number of tech companies sprouting up within the hospitality worldall with the intent of making our lives easier, the guest experience better, and our bottom lines more intact. But Damian has been doing just that for nearly two decades. The vision he showed (and continues to show!) is inspiring. There is a lot to love about Damian, and even more to learn from his book.

Will Guidara, restauranteur at Eleven Madison Park and The NoMad

Damian Mogavero has blazed new territory in how to utilize data to improve our restaurants. His passion for food is unparalleled. It shows how loving what you do can be both inspiring and creative.

G. J. Hart, CEO of California Pizza Kitchen

In The Underground Culinary Tour, Damian Mogavero takes us behind the scenes to see how pioneering restaurants are using data and creativity to serve up a triple win: delighted customers, fulfilled staff, and profitable owners.

Jan W. Rivkin, professor, Harvard Business School

Damian has successfully married the art and the science of being a restaurateur. The art comes from his deep passion for food, and the science comes from his natural curiosity of how to genuinely improve the guest and teammate experience. The Underground Culinary Tour brilliantly blends both in an informative and entertaining fashion.

Rick Federico, chairman of P. F. Changs

Part history, part map of where to eat, part demystification of what makes a restaurant greatand a great restaurant profitableDamians stories are just as appealing as the food and drink hes describing, and just as satiating.

Katie Carguilo, 2012 National Barista Champion andquality analyst at Counter Culture Coffee

Damian and Avero have positioned themselves at the convergence of the art and the science that creates a great restaurant experience.Through The Underground Culinary Tour, Damian allows you to join him on the exhilarating (and exhausting) tours that he has hosted to highlight great work going on across our industry. Enjoy the ride!

David A. Pace, CEO of Jamba Inc.

If youre holding this book, chances are good that you love dining out and are passionate about food. What you may not know is that the restaurant industry has been undergoing a revolutionary shift in thinking that is largely invisible to guests. The Underground Culinary Tour reveals the big secret: more than ever, a new generation of restaurant operators are relying upon data and technology to deliver a superb guest experience.