In October 1985, at age twenty-seven, the author, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants, Union Square Cafe. Little more than twenty years later, he is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive...

"Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine's Guide to Restaurant Success is written by an industry expert...

Explores how the restaurant business is transitioning away from intuitive methods toward data-driven practices, citing the examples of successful celebrity-run restaurants and culinary trendsetters to explain how modern eateries are pioneering effective new approaches. "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. Seventeen years ago,...