{"product_id":"9780714864693","title":"The Art of the Restaurateur","description":"\u003ci\u003eThe Art of the Restaurateur\u003c\/i\u003e 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.\u003cp\u003e  \u003c\/p\u003e\u003cp\u003e  In his first ever book, acclaimed \u003ci\u003eFinancial Times\u003c\/i\u003e 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.\u003c\/p\u003e\u003cp\u003e  \u003c\/p\u003e\u003cp\u003e  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.\u003c\/p\u003e\u003cp\u003e  \u003c\/p\u003e\u003cp\u003e  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.\u003c\/p\u003e\u003cp\u003e  \u003c\/p\u003e\u003cp\u003e  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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":47014592446704,"sku":"9780714864693","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780714864693_p0.jpg?v=1763617822","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780714864693","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}