Molly Wismeier

On this week’s show, we’re looking at the role economics plays in running a flourishing food and beverage operation.

 

We begin with hospitality tech entrepreneur Damian Mogavero, who explains the importance of raw data in managing a restaurant. Damian has been able to use his dual passions for dining and data to create a system for “new garde restaurateurs,” a story now chronicled in his book, The Underground Culinary Tour.

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On this week's episode of Louisiana Eats! sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R'evolution.

Then, documentarian Ken Burns talks about the era of Prohibition in American history.