A Chef’s Secrets to Fine Dining Success in a Fast Casual World
Photo Caption: The dining room at Gabriel Kreuther near New York's Bryant Park.
Skift Take
We've watched as elements of fine dining slowly creep into more casual methods of service, allowing restaurateurs to build successful business models on top of changing diner preferences. But fine dining has never gone away; it's just evolved within its own constraints.
Fine dining is back. At least, that’s what reports of the current state of the restaurant industry show. Experts from Bloomberg’s Kate Krader to Eater national critic Bill Addison cite the rise of classic French-inspired dishes and restaurants as a signal that the relaxed era of no-frills dining is shifting to more traditional models of service. And as profiled in this year’s Megatrends, restaurateurs’ acute focus on the in-restaurant experience and more-is-more design also communicate the shift toward more formality.
The business of fine dining, largely defined by its chefs and cuisine, has its own challenges. While diners accept a higher price point in exchange for quality and service, higher food and labor costs challenge restaurants to maintain the right balance.
This summer, marks chef Gabriel Kreuther’s 21st year in New York City’s fine-dining world. His unwavering dedication
