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The Next Supper
- The End of Restaurants as We Knew Them, and What Comes After
- Narrado por: Corey Mintz
- Duración: 12 h y 28 m
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Resumen del Editor
A searing expose of the restaurant industry, and a path to a better, safer, happier meal.
In the year before the pandemic, 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 Uber Eats, 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 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.
Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, 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 eating out in a turbulent era.
Reseñas de la Crítica
“With the warmth and humor of a good host, Corey Mintz invites us to meet the people and forces behind the restaurant business, and offers a taste of real change in The Next Supper.” (Karen Leibowitz, cofounder of Mission Chinese Food)
“With a journalistic appetite honed like a Japanese knife, Mintz slices through the ego, spin, and fat of our restaurant obsession to reveal the dark underbelly that threatens everything we love about eating out, serving up a hopeful recipe for the future that may just save dining. The Next Supper is a brilliant, eye opening, fun as all hell book that is mandatory reading for anyone who loves to eat.” (David Sax, author of The Soul of an Entrepreneur)
“Brilliantly written and deeply researched, Corey has delivered the book the restaurant industry has been waiting for. We're in a crisis, and this book turns every question on its head and gives us real life answers. Every single person interested in food needs to read this book.” (Amanda Cohen, chef and owner of Dirt Candy)
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Historia
Prepare for this new generation, prepare for the Afripolitan Generation. A revolution is taking place in the great marketplaces of the informal sector and it contains an unquantified scale and power as an economic engine and a way of life for the majority of our low-income populations. The KasiNomic Revolution may still be a murmur in the streets, a grassroots economic groundswell, but it is the future of African economic activity.
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Exciting and Eye Opening
- De Hendrik en 12-11-23
De: GG Alcock
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The Wawa Way
- How a Funny Name and Six Core Values Revolutionized Convenience
- De: Bob Andelman, Howard Stoeckel
- Narrado por: Dana Hickox
- Duración: 6 h y 12 m
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Grahame Wood opened the first Wawa Food Market in 1964 as an outlet for Wawa dairy products. Since then, the convenience store has grown into a well-known company that competes against the biggest industry players in the world in three areas: fuel, convenience, and food, all while maintaining their personal approach and small business mentality. Now, almost 50 years later, Wawa has opened its first store in Florida and begun to play on the national field. How did it happen?
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Great outline for success at anything...
- De Friend en 09-29-15
De: Bob Andelman, y otros
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Restaurant Success by the Numbers, Second Edition
- A Money-Guy's Guide to Opening the Next New Hot Spot
- De: Roger Fields
- Narrado por: Jonathan Yen
- Duración: 14 h y 46 m
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A one-stop start-up guide from an accountant-turned-restaurateur. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats - money-guy, restaurant owner, and restaurant consultant - Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author's own), this comprehensive how-to walks listeners through the logistics of opening a restaurant: concept, location, menu, staff, and, most important, profit.
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Everything mentioned I learned as I ran restaurant
- De steve en 01-24-19
De: Roger Fields
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Fast Food Nation
- The Dark Side of the All-American Meal
- De: Eric Schlosser
- Narrado por: Rick Adamson
- Duración: 8 h y 56 m
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To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.
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Uncritical alarmist rant
- De Mark Freeman en 12-23-03
De: Eric Schlosser
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Raise the Bar
- An Action-Based Method for Maximum Customer Reactions
- De: Jon Taffer, Karen Kelly
- Narrado por: Luke Daniels
- Duración: 7 h y 14 m
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If there’s anyone who can prevent a bar or restaurant from going belly-up, it’s Jon Taffer. Widely considered the greatest authority in the food and beverage, hotel, and hospitality industries, he runs the biggest trade show in the business and has turned around nearly 1,000 bars and at least that many restaurants.
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Wish Jon was the narrator!!
- De Bonnie en 03-04-15
De: Jon Taffer, y otros
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Audacity of Hops
- The History of America's Craft Beer Revolution
- De: Tom Acitelli, Tony Magee - foreword
- Narrado por: Mike Chamberlain
- Duración: 19 h y 46 m
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Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.
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learned a lot of information
- De Derek b. en 05-19-24
De: Tom Acitelli, y otros
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The Most Spectacular Restaurant in the World
- The Twin Towers, Windows on the World, and the Rebirth of New York
- De: Tom Roston
- Narrado por: Richard Ferrone
- Duración: 13 h y 5 m
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In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors - a glittering sign that New York wasn't done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end.
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New Yorkers Must Listen
- De Thomas en 09-20-19
De: Tom Roston
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Small Giants
- Companies That Choose to Be Great Instead of Big, 10th Anniversary Edition
- De: Bo Burlingham
- Narrado por: Bo Burlingham, Sean Pratt
- Duración: 10 h y 47 m
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It's an axiom of business that great companies grow their revenues and profits year after year. Yet quietly, under the radar, a small number of companies have rejected the pressure of endless growth to focus on more satisfying business goals. Goals like being great at what they do, creating a great place to work, providing great customer service, making great contributions to their communities, and finding great ways to lead their lives. In Small Giants, veteran journalist Bo Burlingham takes us deep inside 14 such remarkable companies.
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fantastic book for small company builders
- De Amazon Customer en 08-01-17
De: Bo Burlingham
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Socialism Sucks
- Two Economists Drink Their Way Through the Unfree World
- De: Robert Lawson, Benjamin Powell
- Narrado por: John Pruden
- Duración: 4 h y 25 m
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The bastard step-child of Milton Friedman and Anthony Bourdain, Socialism Sucks is a bar crawl through former, current, and wannabe socialist countries around the world. Free-market economists Robert Lawson and Benjamin Powell travel to countries like Venezuela, Cuba, Russia, and Sweden to investigate the dangers and idiocies of socialism - while drinking a lot of beer.
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I learned more than I anticipated in a 4 + hr book
- De J D Rossi en 08-06-19
De: Robert Lawson, y otros
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Restaurant Man
- De: Joe Bastianich
- Narrado por: Joe Bastianich
- Duración: 8 h y 9 m
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How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
- De J.D. McPherson en 02-19-16
De: Joe Bastianich
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The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- De: Bee Wilson
- Narrado por: Bee Wilson
- Duración: 12 h y 30 m
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Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
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Slow, doesn't get to the point-20% info, 80% fluff
- De DrSarah en 11-13-19
De: Bee Wilson
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Ten Restaurants That Changed America
- De: Paul Freedman
- Narrado por: Keith Szarabajka
- Duración: 13 h y 6 m
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Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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Worthwhile listen, cringe-worthy pronunciations
- De Tag Christof en 09-01-20
De: Paul Freedman
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- De: Andrew Friedman
- Narrado por: Roger Wayne
- Duración: 14 h y 34 m
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- De Lawrie Thicke en 04-20-19
De: Andrew Friedman
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Boom, Bust, Exodus
- The Rust Belt, the Maquilas, and a Tale of Two Cities
- De: Chad Broughton
- Narrado por: Stephen McLaughlin
- Duración: 15 h y 34 m
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In 2002, the town of Galesburg, a slowly declining Rustbelt city of 33,000 in western Illinois, learned that it would soon lose its largest factory, a Maytag refrigerator plant that had anchored Galesburg's social and economic life for decades. Workers at the plant earned $15.14 an hour, had good insurance, and were assured a solid retirement. In 2004, the plant was relocated to Reynosa, Mexico, where workers sometimes spent 13-hour days assembling refrigerators for $1.10 an hour.
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A Story I thought I Knew
- De Meek84 en 07-08-18
De: Chad Broughton
Lo que los oyentes dicen sobre The Next Supper
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Anonymous User
- 12-21-21
Great listen, essential reporting.
Great subject - who doesn't eat out or know someone connected to our food chain? I thought the book delivered consistently impactful and interesting subjects. It was well researched and passed my smell test. I love a book that's entertaining, educational and motivational.
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- Alvg
- 10-19-22
Great insight into the current state of the restaurant and food world
I learned so much about the restaurant world and both internal & peripheral effects. The author tells an in-depth and engrossing story about what it’s like to work in restaurants as well as being a food writer. Very engaging book and he’s a great narrator (except for how he pronounces certain ethnic foods like pronouncing pho like “foe”(!) and certain Thai dishes. That was a bit surprising and unfortunate but otherwise, loved his storytelling and journalistic approach
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Ejecución
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- GRHA Group LLC
- 02-08-22
Phenomenal Book
Great inside of the industry. The author put the work to understand and go deeper into the subject.
Highly recommend
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- ernesto O.
- 09-01-23
Interesting topic but not quite enough
This book should be an article, all the chapters are very repetitive but the topic is interesting
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