the recognition still matters deeply to chefs and teams, but there’s a growing disconnect between prestige and actual business sustainability (especially in south florida, where summers are brutal, margins are razor-thin, and even starred/bib-recognized restaurants are still fighting incredibly hard battles behind the scenes).
the guide’s rapid expansion has also inevitably changed how people perceive it. and when this year's announcement went from a live ceremony to just a press release and now (ultimately, it seems) to a virtual announcement, it’s hard not to feel some of that dilution in real time.
there’s a lot in here that rings true.
the recognition still matters deeply to chefs and teams, but there’s a growing disconnect between prestige and actual business sustainability (especially in south florida, where summers are brutal, margins are razor-thin, and even starred/bib-recognized restaurants are still fighting incredibly hard battles behind the scenes).
the guide’s rapid expansion has also inevitably changed how people perceive it. and when this year's announcement went from a live ceremony to just a press release and now (ultimately, it seems) to a virtual announcement, it’s hard not to feel some of that dilution in real time.