Let’s say you booked a four-hour flight to NYC so you could dine at a three-Michelin-star restaurant to celebrate your wedding anniversary with your partner. Then, the night before the reservation, you receive an email from the restaurant canceling said reservation due to “kitchen issues.” No offer to reschedule. No assistance in finding a replacement reservation at another world-class restaurant. Nothing.
Sure, sh*t happens in the hospitality industry that can sometimes cause such situations to occur, but when “hospitality” is completely absent from the whole equation, guests can’t help but feel burned. And unfortunately, it appears as if the industry at large is shifting further and further away from ensuring that hospitality is the top priority. Sure, incredible food and drink are important, but without making guests feel welcome, warm, and wanted, the hospitality industry has nothing.
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach are joined by VinePair contributor and restaurateur Dave Foss to discuss his most recent column, as well as the overall state of hospitality, including how staffing cutbacks and shortages hurt the guest experience. Tune in for more.
Joanna is reading: For the Alcohol Industry, Trump’s Tariffs Look Even More Chaotic This Time Around
Zach is reading: Constellation to Sell Svedka Vodka to Sazerac
Adam is reading: The 10 Most Bizarre Recipes From the Iconic Savoy Cocktail Book
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The article The VinePair Podcast: Why Does the Restaurant Experience Feel So Bad Right Now?
