Point of Purchase

The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats – Damian Mogavero and Joseph D’Agnese (Crown Business)

While I didn’t research the hard statistics, anecdotally we know that there is a fairly high failure rate for new businesses and a multitude of reasons at the heart of those failures. We also know that whatever the failure rate for business is, restaurant failure rates are even higher.

As someone who has toyed with the idea of a restaurant and quickly thought better of it, I have always wondered what magic it was that made some succeed where others failed. Damian Mogavero a restaurant point of purchase software developer tries to offer some insight into what separates the winners from the losers in the restaurant game in his new book, The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats.

While the restaurant game was a late adopter when it came to business metrics, Magavero offers up some insight into the impact these kinds of statistics can offer to improve outcomes. While the title implies that there are some much deeper tips and tricks of the trade offered up, but keep in mind this is a business book, not a restaurant book, so don’t expect successful chefs to offer up trade secrets.

The Underground Culinary Tour, had the kernel of a good idea, unfortunately it falls short and ends up reading like a sales pitch for Magavero’s software.