The New York Daily News has an interview with restaurant turnaround artist Erik Blauberg. He specializes in rejuvenating failing restaurants, so you can bet his opinions carry a ton of weight in the industry. A snip from the interview:
What’s the first thing you look at when you work on a failing restaurant?
I walk into a place and assess the damage.
First of all, the food, the menu. Engineering of menus is very important. They have to have diversity: chicken, fish, vegetables. It has to please a vast majority of people with different tastes. Vegan dishes are becoming especially important.
Vegan? Really?
It seems more and more, if there is a vegan at the table, they will dictate the order. So you need to be prepared.
(Thanks, Laura). Link.
Comments on this entry are closed.