The most important thing in the hospitality industry is consistency of food, service and ambiance. If a customer comes 10 times he/she will tell a few of their friends. However, if on the 11th occasion they are disappointed, they will communicate that to everyone they can and you will NEVER see them again. There are way too many choices.
I enjoyed this interesting chat. Immense cost fueled mostly by commercial rents has been a primary detriment to new talent and imaginative expansion within the New York restaurant scene. It's become harder to open a uniquely exciting place that seats fewer than 100 people without numerous investors. A shrinking density of opportunity, and an ever growing demand for eating out makes for a lopsided formula. Gratefully, my favourites persist. GC does a good job at Waverly Inn.
Bravo. I miss your brilliance at the magazine. Watching everything you do at Air Mail.💗💗💗💗💗💗
What a wonderful interview by one of the greats, or make that two of the greats.
💯 Fab
Graydon Carter, what a catch for you!
The most important thing in the hospitality industry is consistency of food, service and ambiance. If a customer comes 10 times he/she will tell a few of their friends. However, if on the 11th occasion they are disappointed, they will communicate that to everyone they can and you will NEVER see them again. There are way too many choices.
I enjoyed this interesting chat. Immense cost fueled mostly by commercial rents has been a primary detriment to new talent and imaginative expansion within the New York restaurant scene. It's become harder to open a uniquely exciting place that seats fewer than 100 people without numerous investors. A shrinking density of opportunity, and an ever growing demand for eating out makes for a lopsided formula. Gratefully, my favourites persist. GC does a good job at Waverly Inn.