A quieter approach to getting the message across can help luxury restaurants maintain their mystique.
Articles on Michelin stars
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Bouillons are back! What’s behind the French revival of these cheap and cheerful eateries that started out as canteens for Paris’ hungry, blue-collar workers?
The Michelin awards will almost certainly bring more tourism to the city, and more revenue to the honored restaurants. But will it make Philly’s dining scene better?
But will the audience remain loyal to Carmy and his endless drive for perfection in a high-failure rate industry?
Key to culinary innovation is a collaborative and supportive environment where chefs can take risks and make mistakes.
The famed Michelin Red Guide is coming to Philadelphia, and inspectors are scouting local restaurants to find some worthy of Michelin awards.
My research on chefs’ mental health shows restaurants valorise isolation, abuse and violence – but The Bear avoids idealising this obsessive mindset.
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Professor of Food and Hospitality Management, Drexel University
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Senior Lecturer in Marketing and Strategy, Cardiff University
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Enseignante-chercheuse, GEM
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Professor of Marketing, Maynooth University
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Assistant Professor in Marketing, School of Business, Maynooth University
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Associate Professor in Marketing, University of Limerick
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Professor of Anthropology, Religion and Transnational Studies, Emerson College
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Course Leader, BA (Hons) Screenwriting; Deputy Course Leader & Senior Lecturer, BA (Hons) Film Production, University of Portsmouth