Thursday, January 14, 2010

A great restaurant

I can't vouch for the quality of the food as I have never eaten there (although I'd love to, 2-hour wait and all), but I'd like to commend them on the way they do business. I love the fact that they have decided to stick to some good principles, namely not to let their business run their life, the customer is not always right, and that they've decided not to go the rabid commercialist route by doing without expansion or price hikes. Please read this short interview by the NYT.

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