Do you have a hospitality problem and you feel like no one understands your unique situation? Perhaps I can help. As both a former cook and restaurant critic, my 20 years of cross-industry experience in hospitality and food media offers strategic and sustainable solutions to help you to design spaces where people want to be, avoid the high cost of staff turnover, capitalize returns, and grow customer loyalty.
“Corey understands the hospitality industry inside and out. He is able to tap into a vast network of connections that provide up-to-date perspectives on restaurant operations in order to improve quality and grow revenue. He looks at restaurants not as individual businesses, but as an irreplaceable part of community, and he has inherently understood our community as we build experiences for Winnipeggers here at The Forks.” — Sara Stasiuk, President & CEO, The Forks
“You’ve perhaps read about these issues disparately (and increasingly over the last several years) but it’s potent to have them freshly examined right now in one tightly written volume … And Mintz, in offering examples of chefs and owners working to reshape the system, makes the point again and again that consumers must be part of the change.” — Bill Addison, restaurant critic, in praise of The Next Supper in the LA Times
“I benefited directly from Corey. From the direction he offered in how to communicate this strategic change with my staff, to hospitality peers he put me in touch with. Corey Mintz — he literally wrote the book on this — connected me with businesses that had already gone this route, to see what worked and what didn’t.” — David Neiman, owner, Barque, on helping with his restaurant’s transition to a no-tipping model
“I loved your book! My career started in restaurant design, and I lived, ate, and breathed restaurant thinking for decades. I heard all the supposed leaders, but your book gave me insights and ideas I never considered.” — Kevin Kelly, supermarket designer guru, founding partner and principal, shook kelly
“Mintz exhaustively covers the problems and issues that plague restaurants. In this respect, he continues the work begun by the late Anthony Bourdain. Fortunately, this is not one of those nonfiction books intended to create massive feelings of guilt and powerlessness in its readers. Mintz optimistically believes that there’s a better future for restaurants and seeks to enlist every one of us in making that future a reality.” — Joseph Arellano, Manhattan Book Review
“I’m opening a restaurant in Paris this year and your book is my guidebook,” — Lucy Chen, chef/owner, The Kursaal
“A former cook and restaurant critic, Mintz looks at recent shifts in the way we eat, many of these trends having been rocket-fired by the pandemic, while considering what could — and should — come next” — Alison Gillmor, Winnipeg Free Press