As a travel writer, it's important to stay on top of trends and
changes in the travel industry. And, right now, as the weak U.S.
dollar is bringing in more foreign visitors, U.S. restaurants are
adapting to the change.
Frank Bruni of The New York Times wrote an interesting piece about
this recently, so I asked my good friend and fellow writer, Charlie
Byrne, to give you a quick review of his report…
If you're writing about food and/or restaurants in your travel
articles any time soon (and you should), you'd do well to read this
first. Scroll below.
Have a good weekend!
-- Lori
Lori Allen
Director, AWAI Travel Division
P.S. Former food critic and current travel editor to the Denver Post,
Kyle Wagner, gave us some priceless advice for incorporating
restaurant recommendations into our travel articles at our food
writing workshop this past June in Denver, CO. You'll find all her
practical tips plus a step-by-step guide on breaking into the food
writing market, story ideas, and a list of over 60 approachable,
food-related publications where you can sell your work quickly and
easily, here: http://www.thetravelwriterslife.com/eat/letushelp .
**********
IT'S GOOD TO KNOW: HOW RESTAURANTS (AND DINERS) ARE REACTING TO THE
STRUGGLING ECONOMY
By Charlie Byrne
"If you really want to be sure of that 7:30 p.m. table, ask for it
with a French, Spanish, or Italian accent. It will brand you as a
potentially bigger spender, the kind helping restaurants outlast a
weak dollar and a wobbly Dow."
This advice comes from Frank Bruni of The New York Times, reporting on
how restaurants are reacting to the recession.
One noticeable trend: Americans are spending less (tap water instead
of bottled water, dining at bars and counters vs. formal settings, no
high-end steak and lobster), while splurging foreigners rush to take
advantage of favorable exchange rates.
Result? All things being equal, restaurateurs would rather seat a
table of Europeans than locals. "I mean, they're just spending. It's
Monopoly money to them," said one NYC general manager.
Other notable changes:
Dinner rush used to occur around 7:00 to 8:00 p.m. But outside the
U.S., it's is a later-evening, so the peak is moving to 8:30 or 9:00
p.m.
Less expensive ingredients lower the cost of food. Expect to see
regular crabmeat instead of jumbo lump. Shiitake instead of morel
mushrooms. More starches to fill out the plate.
Menus are featuring more single-digit appetizers and "small plates."
And restaurateurs are offering more mid-range than high-end wines.
"All of our wine directors are starting to play this game more
aggressively," said Paul Bolles-Beaven of the Danny Meyer group.
"People are spending less on wine right now, and they're not spending
to impress."
Unless, that is, they're European, adds Bruni.
*******************************
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