Five Pervasive Manhattan Restaurant Trends We Could Totally Do Without
Hospitality Groups/Corporatized Restaurants: It’s hard to fault a chef for being wooed by the prospect of big money partners. It’s tough for the little guy to make a go of it in the restaurant business, what with insane rents, seriously stiff competition, and loads of red tape. But being a cog in the wheel of a profit-driven hospitality group comes at a price, especially when the overriding interest is in churning out an assembly line of eateries, and the keeper of the purse strings can insist you slap a grilled cheese sandwich on the menu at a moments notice, just because their friend had a craving. And how does a chef truly leave their imprint on a restaurant, when they have a slew of other businesses to oversee? That’s right, they don’t.