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Exclusive culinary tour aimsto school food industryleaders on innovation

At 1130 am a group of restaurant owners food industry CEOs and restaurantchain executives gathered to embark on a 25-hour 16-stop food odyssey by busThe mission Experience some of the most innovative food coffee and cocktails inone of the food capitals of the world -- New York City -- and theyll only have a six-hour nap as a break

But you cant buy a ticket to this event -- you need to be invited by culinaryinsiders Alice Elliot and Damian Mogavero as CBS News correspondent JamieWax was Elliot is a premiere industry headhunter and Damian Mogaveros Averosoftware helped launch a revolution of restaurant tech innovation His book TheUnderground Culinary Tour exposed how big data is changing the food industry

The software company that I startedAvero aggregated data that showed widedisparity of restaurant performance Somerestaurants were killing it while otherswere getting killed And so the idea of this isjust to really create a unique experiencethats immersive to use New York City as arestaurant laboratory to really showcaseinnovation Mogavero explained

That innovation was on display in the venues they visited hosted by a mix ofcelebrity and emerging chefs restaurateurs sommeliers and baristas One thingthat united everyone was an adventurous spirit

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We look for people that come from all different walks of life all differentdisciplines but at the end of the day they are curious They want to be betterElliot said

They know they have to be given todaysincreasingly demanding and discerningconsumer

We are in a grand foodie revolution Theconsumer is changing so quickly Theyrenow demanding highest-quality ingredientseverywhere The idea is how can we takethis diverse group that Alice is mentioningand these leaders and really showcase

innovation so they can in turn think about how they are going to evolve in orderto meet the ever-changing needs of the consumer Mogavero said

Thats what brought Meenakshi Nagarajan director of product innovation forDominos on the tour What she learned could impact what you see on theirmenu

What it does is opens our eyes to understand where the trends are We know whatDominos Pizza brings we know what our customers are looking for but we arestill looking to see whats missing for that one Dominos Pizza creation We want tomake sure that its a perfect pizza meal Nagarajan said

Mogavero says one of the trends hes seeing is a vegetable-forward movement

Thats what David Changs Momofuku Nishi is doing Their lunch menu nowfeatures the impossible burger a vegetable patty that fans say looks and tasteslike a real cheeseburger

Also part of the tour is James Beard Award-winning chef Marco Canora of Hearthwho opened a window in both his restaurant and the industry when he pioneeredthe bone broth movement

You know I think the hospitality industry is lacking is behind I think everyindustry needs to have innovation I think we get lost in our craft and we dontkind of look in the bigger picture of things And sometimes I think we forget thatwe need to evolve and innovate to stay relevant Canora said

Innovation and collaboration are the true heart of Urban Space a food market thatbrings together 20 artisan vendors of various cuisines all under one roof

The Impossible Burger at Momofuku Nishi

Marco Canora of Hearth serves cups of his bone broth CBS NEWS

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I think food is community Food is really about life when you really take it alldown to its bare ingredient food is the one common denominator that manypeople can just come together and share So the respect for the food has onlygrown because it has brought people together all different backgrounds anddiversities Elliot said

Mogavero believes its the most exciting time to be a foodie

One of the trends I see in the data is what I like to call in the book urbandisloyalty where the consumer is being tempted by social media to try out a newplace at the expense of the incumbent and that puts pressure on I think one of thebig challenges of our industry is how do you continue to innovate and stayconnected to the restaurant customer Mogavero said

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