Who killed haute cuisine?: the dominance of the French in U.S. fine dining may be over
Article Abstract:
The issue of French restaurants closing down for lack of business is the key issue presented. However, French haute cuisine restaurants are pricing themselves out of their traditional market while trying to build in more and more extravagance but rarely seem to pay for itself.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2003
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Good service how to get it: Seven tips for successful dining
Article Abstract:
A basic strategy for getting good service is to behave like a civilized person on the customer's part in order to ensure a positive response from the wait staff. The best way to get great service is to become frequent customer of a particular restaurant.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2004
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Our kind of town: Chicago fine dining embraces world cuisines
Article Abstract:
Every region tries to open new restaurants in a series as; one of the best ways to judge a city's economy is by the number of new restaurant openings. Names and other related description about the new restaurants in Chicago are presented.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2004
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Comment about this article or add new information about this topic:
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