282: Talking About the Economics of Restaurant Operations
Update: 2018-10-09
Description
Ken Burgin talks with Veronica Fils of Restaurant Lume, a venue that describes itself as “a restaurant reimagined for people who are bored with traditional fine dining. Those fed up with formality and stuffy service, but who want an experience”.
We agreed that for high-priced and high-quality dining to survive, there needs to be a very different approach to managing customers, service and reservations, plus the cost of labour, food and beverages. Restaurant Lume has embraced these challenges, and uses the latest technology to support growth and efficiency – it’s great to hear their optimism.
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