For the Love of Restaurants: An Insider’s Guide from Daydreams to Opening Night by Los Angeles restaurateur Adam Weisblatt is not about technology. Not even a little bit! But that’s the point. The book, which Weisblatt told me he wrote for chefs and other restaurant people who are considering opening their own restaurant, details the opening of Found Oyster, a small in size but big on vibes restaurant with great bar seating and a killer smoked trout dip served with Ritz crackers in East Hollywood. It’s part how-to and part inspiring tale of creativity-meets-bureaucracy.
I talked to Adam on my podcast, The Simmer, about the book and — most importantly to readers of this newsletter — the one thing he really wants restaurant tech execs to know. Listen on Spotify, Apple Podcasts, or right here:
OpenTable released its ‘largest suite of new and updated product features for restaurants’ last week.
