The VinePair Podcast: Vibes-Centric Restaurant Design Leaves Us Cold
Is the restaurant good, or does it just look good? That is the question.
A recent New York Times piece explored the phenomenon of hospitality operators putting the bulk of their time and energy into curating a good vibe at their respective establishments, prioritizing design and atmosphere over the quality of food and service. One operator quoted in the article even said that while food, service, and design make up the holy trinity of restaurant success, a business only really needs two of the three to thrive.
Unfortunately, in this day and age, it’s true. As we continue to move out of the period when chef-centric restaurants dominated and drove the hospitality scene, places are now more inclined to serve the dishes they know people already like (burgers, pizza, fried chicken, etc.) in an environment that they can get excited about. And, they can charge you more for it.
On this episode of the “VinePair Podcast,” Joanna and Zach respond to the New York Times article, share a hot take about American diners, and then have a conversation about how operators prefer to spend on things that they can fully control. Tune in for more.
Joanna is drinking: Canadian Club
Zach is drinking: Scrappy’s Lavender Bitters
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