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The Art of the Restaurateur
44,00 €
In stock
The Art of the Restaurateur
The Art of the Restaurateur explores the often overlooked role of the restaurateur and tells the stories behind some of the world’s most notable restaurants. The book is written by Nicholas Lander, long-time restaurant critic at the Financial Times and former restaurateur, and offers a rare insight into the decisions, challenges, and compromises that shape a successful restaurant.
Through a series of very different case studies, the entire process from idea to operation is described. Topics such as choice of location, concept development, kitchen profile, finances, and human relationships are covered with both insight and experience. Each story is different, but they all share a focus on the practical and personal realities behind the restaurant industry.
The book combines analysis, anecdotes, and reflections and is aimed at food professionals, industry people, and readers with an interest in gastronomy and restaurant operations. It provides a realistic picture of the industry’s highlights and challenges without romanticising the process.
About the author
Nicholas Lander was born in 1952 and has worked with the restaurant industry from several angles. In the 1980s he owned the restaurant L’Escargot in Soho and has since written the restaurant column The Restaurant Insider in the Financial Times for more than 20 years. Through his work he has built an extensive network among restaurateurs around the world and in the book shares both his own experiences and other people’s stories.
Specifications
Format hardback
Dimensions 245 × 172 mm
Number of pages 352
Language: English
The Art of the Restaurateur
The Art of the Restaurateur explores the often overlooked role of the restaurateur and tells the stories behind some of the world’s most notable restaurants. The book is written by Nicholas Lander, long-time restaurant critic at the Financial Times and former restaurateur, and offers a rare insight into the decisions, challenges, and compromises that shape a successful restaurant.
Through a series of very different case studies, the entire process from idea to operation is described. Topics such as choice of location, concept development, kitchen profile, finances, and human relationships are covered with both insight and experience. Each story is different, but they all share a focus on the practical and personal realities behind the restaurant industry.
The book combines analysis, anecdotes, and reflections and is aimed at food professionals, industry people, and readers with an interest in gastronomy and restaurant operations. It provides a realistic picture of the industry’s highlights and challenges without romanticising the process.
About the author
Nicholas Lander was born in 1952 and has worked with the restaurant industry from several angles. In the 1980s he owned the restaurant L’Escargot in Soho and has since written the restaurant column The Restaurant Insider in the Financial Times for more than 20 years. Through his work he has built an extensive network among restaurateurs around the world and in the book shares both his own experiences and other people’s stories.
Specifications
Format hardback
Dimensions 245 × 172 mm
Number of pages 352
Language: English
SKU: 10106253
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