Simple sake
Riingo, chef Marcus Samuelsson's new trendy American/Japanese spot in NYC, is on a mission—to make sake more accessible to the masses.
Why you may be giving millennials the creeps
Restaurants' new buzz phrase for capturing consumers is one-to-one marketing--using data captured often without the customer's awareness to personalize a pitch. That snooping and profiling doesn't sit well with some patrons, including our Token Millennial.
The airline industry learned long ago that, since the availability of seats is fixed, prices can be adjusted with demand. They charge more during peak times, less off-peak; over time, their customers have become accustomed to this variability. So, with a limited number of seats in your restaurant and a similar variability in demand, why can’t you do the same?