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Twelve-course menus, impersonal surroundings, fussiness and disengagement from local stories are turning off diners as they gravitate towards supporting products that offer the real experience. The emphasis on ‘fine dining’ has created a monster. ....
, a non-profit organisation that provides meals and food supplies to nearly 5,000 people each week. It’s an old joke, but how many psychiatrists does it take to change a light bulb? One, but the lightbulb must want to change. The same can be said for restaurant owners who’ve snuggled down into their nice comfortable ruts and pulled the blankets over their heads, still serving up the same dishes that have been on the menu for years, in restaurants with tired decor. Being immersed in familiarity is one thing, but it’s not the thing to keep a business thriving, now more so than ever. The pandemic and all it brought with it knocked the restaurant industry for six. The recovery process is slow for them but also for diners who’ve weathered their own storms, loss of income, health fears and so on. Eating out is a privilege, and consumers are selective. ....