André and Édouard Michelin were desperately seeking a way to save their family rubber business, when a hapless cyclist with a flat came staggering into their workshop. The brothers saw an opportunity…a revolutionary, easy-fix, easy-replace tire. But their real genius was how they promoted this new product: a guidebook to get people exploring in their cars (more road miles = more tire sales). As the guide grew, readers wanted to know where to eat, so Michelin hired undercover food critics and created their legendary three-star rating system to find the best restaurants. Today, a single Michelin star can double a restaurant's revenue and tourism boards around the world pay millions just to get the food testers to visit. Find out how this tire company's marketing stunt became fine dining's holy grail, how a top secret version of the book helped win World War II, and why the Michelin Guide is the best idea yet.

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Michelin Man, 100 Years of Bibendum

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