The Art Of The Restaurateur

The Art Of The Restaurateur by Nicholas Lander explores the people and decisions behind some of the world’s best restaurants. This is the author’s first book, written from the perspective of an acclaimed Financial Times restaurant critic and former restaurateur.

Key details

• Author: Nicholas Lander
• First book by the author
• Written by a Financial Times restaurant critic and former restaurateur
• Focuses on the craft and business of the restaurateur

Synopsis

Drawing on a series of varied accounts, this book celebrates the often overlooked work of the restaurateur and the realities of running a restaurant. Lander sets out the highs and lows of the trade, sharing what he has learned about how successful restaurants are created and sustained.

Along the way, it considers practical choices such as selecting a location and deciding what kind of food to serve, with each story offering a distinct perspective. A considered read for anyone with a serious interest in food, and particularly for those who have imagined opening a restaurant.