French food was the envy of the world – before it became trapped by its own history. Can a new school of traditionalists revive its glories?
Tagged with “restaurants” (4)
Over the last ten years, food has become a national obsession. Across the US, more restaurants are opening, and in the most unexpected of places. Last year, 82 New York City restaurants closed, according to the state’s restaurant association. With such high competition, you have to wonder if the gamble is worth it. Many chefs are eager to trade in NYC buzz and for a restaurant of their own in a city where competition is lower and appreciation is higher. With so many chefs leaving NYC, we have to wonder: Is NYC still the epicenter of it all and how is recognition and buzz shifting? From NYC restaurateur powerhouses, to mom and pop shop owners, we will discuss the restaurant landscape.
This past November, Danny Meyer’s Union Square Hospitality group turned dining out on it’s head by introducing a zero-gratuity policy. This game changer not only affects the BOH, FOH, and diners experience/paycheck, but it is having a ripple effect across the restaurant industry as a whole. Adam Rapoport, EIC of Bon Appétit, sits down with Meyer to discuss the praise and backlash of a no-tipping world and the policies that are yet to come.
This session is part of convergence programming and is accessible to multiple badges beyond Interactive, Gold and Platinum.
Original video: https://soundcloud.com/officialsxsw/will-no-tipping-save-the-restaurant-industry-sxsw-interactivefilm-2016
Downloaded by http://huffduff-video.snarfed.org/
High-end restaurants featuring rock star chefs are starting to turn to tickets to stem the tide of no-shows. In the future, going out to eat could become a lot like going to a sold-out concert.