Knowledge@Wharton: “It has never been a more exciting time to be a foodie — nor a more challenging time to be a restaurateur. Diners are enjoying the latest food trends, whether it is farm-to-table cuisines, craft beers, food halls or ordering from UberEATS. But for restaurateurs, the pressure to keep up can be daunting. Damian Mogavero put chefs together with techies to create a restaurant analytics software company that helps restaurants run more efficiently. His clients include Gordon Ramsay, Guy Fieri, Daniel Boulud, Danny Meyer, Giada De Laurentiis, and others. He wrote a book about the restaurant industry’s ‘new guard’ – those who embrace data analytics as they adapt to new trends. They’re radically different from traditional restaurateurs who run their eateries largely on gut instinct. Mogavero talked about his book, The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats, on the Knowledge@Wharton Show on SiriusXM’s channel 111.”