I Reviewed Restaurants for 12 Years. They’ve Changed, and Not for the Better.
“And so I think — both in terms of being able to afford the amount of talent you need, as well as not having them working in as close quarters — you’ll see shorter menus, shorter wine lists. And I think that’s not a bad thing. Because I think people want better but they don’t need more.”
The New Consumer • Danny Meyer explains how the dining experience will change
Chilean sea bass? Trendy. Expensive. More than likely frozen.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
These initiatives are certainly a feel-good way for customers to continue to support the hospitality industry – but it remains to be seen if they can provide enough of a boost for restaurant owners to continue partnering with them in the long term. External interventions on the hospitality industry don’t always go well, particularly where there’s a... See more
Sarah Drumm • Restaurant-to-consumer: Can the experience be sold online? | Thingtesting
