Cantitate/Preț
Produs
Total produse
Vezi coșul
The Art of the Restaurateur de Nicholas Lander

The Art of the Restaurateur: Cărți antreprenoriat. Restaurante

Autor Nicholas Lander
en Limba Engleză Hardback – 31 aug 2012

Vezi toate premiile Carte premiată

IACP Crystal Whisk Award (2013)
Reveals the hidden stories behind some of the world's best restaurants, whichcelebrate the complex but unrecognised art of the restaurateur. Every restaurateur's story is fascinating, and has something different to tell aboutthe creation of a successful restaurant. The first book by renowned Financial Times restaurant critic, Nicholas Lander. An accessible, engaging read for anyone who is interested in food, restaurants orcreativity in business.
Citește tot Restrânge

Din seria Cărți antreprenoriat. Restaurante

  • Setting the Table: The Transforming Power of Hospitality in Business
    Preț: 10435 lei
  • 15% Restaurant Success by the Numbers
    Preț: 8127 lei
  • Build Your Tribe
    Preț: 12804 lei
  • Sirieix, F: Secret Service
    Preț: 8733 lei

Preț: 17945 lei

Preț vechi: 22080 lei
-19% Nou

Puncte Express: 269
Preț estimativ în valută:
3434€ • 3567$ • 2853£

Carte disponibilă

Livrare economică 11-25 ianuarie 25
Livrare express 31 decembrie 24 - 04 ianuarie 25 pentru 9220 lei

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780714864693
ISBN-10: 0714864692
Pagini: 351
Ilustrații: 50 Abbildungen
Dimensiuni: 168 x 246 x 38 mm
Greutate: 0.93 kg
Editura: Phaidon
Seria Cărți antreprenoriat. Restaurante

Notă biografică

Having been a restaurateur himself (he owned L'Escargot in Soho during the 1980s), Nicholas Lander (b. 1952) knows and appreciates the business. He has written 'The Restaurant Insider', the hugely popular restaurant column in the Financial Times, for the past 21 years, which has become a must-read for all restaurant-goers and professionals. He has met, become friends with, celebrated and commiserated with restaurateurs all over the world, and his website, www.nicklander.com, has a large international following.

Descriere

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated.

The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways. Despite the interest and increased professionalism of many restaurateurs, however, the restaurant business is still one of the most financially risky.

In the UK only the construction industry sees more liquidations. Brands and chains have also made life difficult for the independent restaurateur. But these individuals all have an extraordinary story to tell, stories that will appeal to those disenchanted with a corporate world, give inspiration for the next generation of would-be restaurateurs, and provide a compelling read for anyone interested in the modern restaurant.

Learn how Alan Yau lost control of Wagamama in a family feud and how Danny Meyer, with two hugely successful restaurants behind him (Union Square Cafe and Gramercy Tavern) opened Blue Smoke, a barbecue restaurant, without appreciating that all New Yorkers consider themselves barbecue experts, so they all thought he was doing everything wrong. Behind each of these successes is an equally dramatic story of something that went very badly wrong. When they got the tricky recipe right, they succeeded in creating some of the world's landmark restaurants.

Covering subjects as diverse as finding the right location and the importance of getting the design right; to choosing the best chef and deciding what food to serve; to managing staff and dealing with difficult customers, every story is fascinating, different, and has something to tell about the creation of a successful restaurant.

Premii