THE ART OF THE RESTAURATEUR

Sinopsis

The Art of the Restaurateur is a compelling look behind the scenes at some of the world’s best restaurants, and celebrates the complex but unsung art of the restaurateur.

In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business, presenting the untold stories of the world’s best restaurateurs, from luxurious Michelin-starred restaurants, to bustling neighbourhood bistros, to stylish fast-food cafes.

Every story is fascinating, entertaining, and has something to tell about the creation of a successful restaurant, from finding the right location to deciding what kind of food to serve. Engaging, erudite and packed with insights, it’s a must-read for anyone interested in food, and for anyone who’s ever dreamed of opening a 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 Café 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.

ABOUT THE AUTHOR

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.

IN THE PRESS

‘I have just started reading your book and have already ordered 6 more copies for senior staff at Benares. I plan to make it mandatory reading for all managerial and supervisory staff’. Vikas North, Benares Restaurant

Nicholas Lander is such a fluent writer in this fascinating book, The Art of The Restaurateur. His system of completing each profile with a salient restaurant point applicable to all is brilliant.? Danny Meyer, restaurateur

‘If you are planning, or even dreaming of, opening a restaurant of your own, then this will be more use to you than any cookbook. A good read too.’ Catering and Hotelkeeper

‘compelling… Lander reveals everything you ever waned to know about the highs and lows of the restaurant business, presenting the untold stories of the world?s best restaurateurs… every story is fascinating, different, and has something to tell about the creation of a successful restaurant.’ Chef magazine