The next supper : the end of restaurants as we knew them, and what comes after / Corey Mintz.
Publisher: New York : PublicAffairs, 2021Edition: First editionDescription: vii, 342 pages ; 25 cmContent type:- text
- unmediated
- volume
- 1541758404
- 9781541758407
- 641.3002 23
- TX911.3 .E84 M56 2021
Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Book | NMC Library | Stacks | TX911.3 .E84 M56 2021 (Browse shelf(Opens below)) | 1 | Available | 33039001500320 |
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TX910.5 .W38 A3 2017 Coming to my senses : the making of a counterculture cook / | TX910.5 .W38 M36 2007 Alice Waters & Chez Panisse : the romantic, impractical, often eccentric, ultimately brilliant making of a food revolution / | TX911.3 .E4 M64 2017 The underground culinary tour : how the new metrics of today's top restaurants are transforming how America eats / | TX911.3 .E84 M56 2021 The next supper : the end of restaurants as we knew them, and what comes after / | TX911.3 .M27 B367 2007 The chef manager / | TX911.3 .M27 F835 2005 Opening a restaurant or other food business starter kit : how to prepare a restaurant business plan & feasibility study : with companion CD-ROM / | TX911.3 .M27 M49 2006 Setting the table : the transforming power of hospitality in business / |
Includes bibliographical references (pages 321-342) and index.
The virtual restaurant -- The chef-driven restraurant -- The insta-bait meal -- The immigrant restaurant -- The fast-food restaurant, a.k.a. the QSR -- The chain restaurant -- The grocerant -- The virtuous restaurant.
"In 2019, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Seamless, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting many restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. And, then, along came COVID-19. From the farm to the curbside pickup parking spot, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story, and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity, and charts a path to preserving the joy of food in a turbulent era"-- Provided by publisher.