Results tagged “recessonrestaurants”

Restaurateur Danny Meyer sat down with the Wall Street Journal to talk about the future of the restaurant industry. A number of Meyer’s competitors have gone out of business this year because of the recession, and while the USHG boss has been asked about cost-cutting maneuvers before, here Meyer specifically addresses the future of high-end dining in New York:

“I don’t think there’s going to be sustainable demand for restaurants that force you to spend hours there. Long tasting menus will continue to be elected by some but cannot be legislated by the restaurant. We’re going to have more bistros and trattorias. People will have luxury items—caviar, foie gras, truffles—less frequently, having done without them for a year and a half, but they will come to appreciate them more because it won’t be at every bar and grill in the city.”