Pierre Restaurant at Mandarin Oriental, Hong Kong. Image via Wikipedia
Is it contradictory to be both a rational business owner and invest most of your time and money in a Michelin- or equivalent high-end restaurants? Probably. Not breaking news really, but The Wall Street Journal recently wrote an appealing blog post on their Asian peers:
«- Think about the Michelin-starred restaurants in Europe, says Mr. Chiang, who has worked at one with three stars, L’Astrance in Paris. - They are all relatively small in size; If you want a volume business generating a lot of money, you can open a fast-food chain.»
On the other hand, owning part of a restaurant and combining it with entertaining costumers from other ventures may show extensive multitasking skills and generate more business. Full story situated over at the WSJ: Why Restaurants Want Fewer Customers.
Hat tip to Marginal Revolution.
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Tags: Business, Chef, Hospitality, Jean-Luc Naret, L'Astrance, London, Marginal Revolution, Michelin, Michelin Guide, Paris, Restaurant, Wall Street Journal
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