With 2014 coming to a close, we asked our data team for a review of the year in dining: what days drove the most covers, and which times were slowest for restaurants. Here’s a snapshot of how, when and where diners in the United States celebrated this year.
2015 is here, which made us start wondering what the next year has in store for the restaurant industry. To find out, we gathered predictions from some of the most influential people in the business: chefs, restaurateurs, editors and more. From menus and cocktails to service and technology, here are the trends they expect to see play out this year. Read on, then tell us in the comments: what are your predictions?
As a former restaurant critic for the New York Times and Los Angeles Times, Ruth Reichl knows what can make or break a great dining experience. She’s famous for her creative and serious approach to the job, which earned her two James Beard Awards for restaurant criticism and led to her dressing up in elaborate disguises to avoid being recognized on the New York dining scene, as she describes in her memoir Garlic and Sapphires.
Here, we ask Ruth what restaurants should know about criticism, how to deal with a negative review — and yes, how to spot a critic.
When it comes to opening a restaurant smoothly and running it successfully, Alison Arth is a pro. She held leadership positions on the opening teams of multiple restaurants within Daniel Boulud’s prestigious Dinex Group in New York before working as General Manager of Locanda and Director of Food and Beverage at The Battery in San Francisco. Now, as the founder and principal of hospitality consulting firm Salt & Roe, she partners with restaurants to create consistent, genuine guest experiences and build long-term success. To date, she’s been involved in 13 restaurant openings; most recently, she has consulted on the opening of Gavin Kaysen’s Spoon and Stable in Minneapolis. At Open for Business, we’re thrilled to partner with Alison for a new series on starting and growing a restaurant business, step by step.