The 12 new restaurants added to the New York Michelin Guide in September, serving up cuisine ranging from "haute French" to "eco-chic", will be toasting their success. Being featured in the handbook of the tyre-maker-turned-restaurant-critic is the first step towards receiving a Michelin star, the most coveted award in fine dining. Yet according to research recently published in the Strategic Management Journal, an improbable source of culinary intelligence, restaurants might be better off remaining starless.
Mr Daniel Sands of University College London's School of Management tracked the fortunes of restaurants that opened in New York in 2000 to 2014 and received a starred review in The New York Times.
Bu hikaye The Straits Times dergisinin September 27, 2024 sayısından alınmıştır.
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Bu hikaye The Straits Times dergisinin September 27, 2024 sayısından alınmıştır.
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