Until the late 1800s, lobster was a food reserved only for the poor. So common was the crustacean, people grew tired of it, only serving it up when they little other choice exited. The eventual scarcity of lobster played a large part, but nonetheless a good example of how perceptions towards a food’s premiumability can […]
Sometimes, it’s the best you can do. Other times, it’s a simple welcome gesture. Either way, doesn’t free food unanimously solve all your problems – not create them?
Now set to return for its second series, the Beeb’s Million Pound Menu was a mixed bag on its maiden voyage. Still, the show, which resembled a kind of Dragon’s Den but with young restaurateurs in lieu of ambitious inventors, showed us some valuable insights into the restaurant industry.
The power and reach of the image is always growing. Especially now. Just look at the active interest in it from an Instagram angle: Between 2017 and 18, the platform gained over 33% more monthly active users. That’s double Facebook’s growth, not to mention an even bigger advantage over Twitter.
Bodega Bartolí: A neighbourhood wine shop-cum-restaurant on a Barcelonian back street. Garlic hangs from the ceiling. The tables are dressed in those red and white lawn-striped paper cloths commonly found in family-run bistros across continental Europe. We’d just finished a shared dish of snails – caracoles, as they call them – cooked in tomato, garlic […]