Outside the U.S., the Fine Dining Business Is Just as Challenging

The business of fine dining, largely defined by its chefs and cuisine, has its own challenges — in the United States and abroad.  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 is our next look inside a fine dining restaurant to dive deeper into the unique challenges and operational strategies of running these unique businesses. Read more, including an interview with chef Gabriel Kreuther, here, and a taste of New York City's L'Appart, here. Noel is one of the newest and already most pre-eminent restaurants in Zagreb, Croatia, a capital city that is quickly building a reputation for fine dining in Europe. The restaurant serves lunch and dinner, and offers an extensive wine list. The menu, which includes dishes such as steak tartare, prawn bisque and black Sla