Wine Spectator: New York Restaurant Industry Tackles ChallengesOctober 14, 2016
Every year, 55 million tourists pour into New York City, attracted by its vast options for entertainment, shopping and dining. But in a city that’s more competitive than ever, the restaurant industry has been hurting as it attempts to keep up with rising costs and diners’ expectations of top quality at reasonable prices. “The cost to operate a restaurant has been skyrocketing and, in general, the business environment continues to become tougher and tougher,” said Andrew Rigie, executive director of the NYC Hospitality Alliance.
In September, the Department of Small Business Services launched a partnership between the city and around 50 influential members of the restaurant industry—including chef David Chang of the Momofuku empire and Master Sommelier Sabato Sagaria, now chief restaurant officer of the Union Square Hospitality Group—to address issues critical to the business. Wine Spectator has the full story.Subscribe to Shanken News Daily’s Email Newsletter, delivered to your inbox each morning.