Every serious home cook has said it at least once, usually late, usually after a good dinner: I should open a restaurant. Read this first. Lander owned L'Escargot in Soho and has written the FT restaurant column for over twenty years, and the book is the stories of how the world's best rooms were actually put together.
The LADJA team uses it for:
- The stories behind specific restaurants, from finding a location to deciding the food
- Understanding the restaurateur's job, which is not the chef's job
- Reading before anyone signs a lease
From the publisher:
The Art of the Restaurateur presents the compelling stories behind 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. Every story is fascinating, different, 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, the book is a must-read for anyone interested in food – especially, of course, anyone who's ever dreamed of opening a restaurant.
Details:
- Author: Nicholas Lander
- Weight: 0.93 kg
- Dimensions: 26 x 18 x 3 cm
