The Next Supper
The End of Restaurants As We Knew Them, and What Comes After
PublicAffairs · Print & ebook · November 16, 2021
A searing expose of the restaurant industry, and a path to a better, safer, happier meal.
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- Who it’s for
- A brisk look at where restaurants are headed, with enough industry texture to keep it interesting.
- Themes
- restaurant industry, food delivery apps, COVID-19 impact
- Pacing
- Mixed
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For younger readers: Food-related Stories, What the World Eats, If You Can't Take the Heat
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Start with this bookAbout this book
A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years 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.
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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.
Food After Hours
A brisk look at where restaurants are headed, with enough industry texture to keep it interesting.
Come here for
- restaurant-world pressure and reinvention
- food-business context with a traveler’s eye
Expect
- practical, industry-adjacent reading
- less nostalgia, more what-comes-next energy
Where it sits
| The Food Business | 83% |
|---|---|
| Agriculture & Food Policy | 64% |
| Agriculture & Food Systems | 53% |
Percentages are BookFrontier’s reading of the book.
Publisher categories
- Food World Lives
- The Food Business
- Chef & Restaurant Stories
- Authors
- Corey Mintz
- Publisher
- PublicAffairs
- Published
- November 16, 2021
- Format
- Print & ebook
- Theme
- restaurant industry · food delivery apps · COVID-19 impact
- Reading lane
- Food World Lives