The Chris Voss Show Podcast – Fine Dining: The Secrets Behind Restaurant Industry By Jack Rasmussen
The Chris Voss Show25 Nov 2021

The Chris Voss Show Podcast – Fine Dining: The Secrets Behind Restaurant Industry By Jack Rasmussen

Fine Dining: The Secrets Behind Restaurant Industry By Jack Rasmussen

https://www.indiegogo.com/projects/fine-dining-secrets-behind-restaurant-industry#/


In this book, you’ll learn that you do not have to be special to become a restauranteur, you just need to capitalize off your love for food and creativity in your concept to curate a concept that can scale and serve your community. You’ll also learn that a restaurant is not just about the food. You’ll hear stories about…

Daniel Humm- who changed his once “meat lovers” restaurant Eleven Madison Park into a vegan sensation.
Dino Tekdemir- who opened up three Bay Area restaurants after arriving in California from Turkey with no money, no allies, and a short stint in jail.
Bestia and Bavel- LA famed restaurants that incorporated takeout during the pandemic to survive, even though they are known for their classic fresh dishes that are made seconds before being served to a customer.

Readers will love this book if they are enthusiastic about food, have an interest in entrepreneurship, or have a want to learn more about the world of restaurants.
Readers will gain insight into several aspects of the restaurant industry, learning from a holistic standpoint about the many restaurants they may have visited but had never looked at from a behind-the-scenes point of view. This book will help to highlight the many concepts and hard work that goes into the creation and maintenance of the restaurant industry, and is a statement about the importance of the restaurant industry and how big of a role it plays in our world.

Food has become such a vital part of life, and this book gives restaurants and chefs the spotlight they deserve for creating such amazing eateries for us to enjoy.

Fine Dining: The Secrets Behind the Restaurant Industry is a nonfiction book that speaks to restauranteurs, elite chefs, aspiring restaurant owners, foodies, or anyone who may be interested in learning more about the restaurant industry, business, and the world of startups.

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