Returning To Old Fashioned Restaurants

 years ago, restuarants were not on;y serving food. They  were serving love and friendliness along with kindness and courtesy. All that vanished, especially with the pandemic, but it's coming back. Restaurants are embraicng diners and the feeling is mutual.

Regular contributor Kim Severson wrote about this return in today's new YorkTimes Food section. eateries ave changed in the last few years, maybe even before that. Servers had to not only take orders and serve but also bus tables, They were rushed off their feet, leaving them with bad tempers and even worse attitudes. Chefs were embracing the latest influencers instead of loyal customers. Now all of that's changed. Thanks to a change in atmosphere and it couldn;t happen at a better time. Food prices are still rising and impacting menus across the country.No one wants to spend an exorbitant sum if the dish isn't tasty and the service falls short of good. Two film industry workers,  Leaan Emmert and Katrina Elder  used to spend their weekends checking out Los Angeles eateries. They spent way too much money going to places that served two hundred dollar appetizers. They found a local and cheaper place instead that also has a neighborood vibe and consistantly good food.

What will it take to bing in customers? Sometimes a lot as with Louisville restaurant Nami. This popular Korean place , run by chef Ed Lee, has giant menus diners can realy study instead of downloading codes to look at on their phones. This was a plus A. nother extra that won over customers is having a security guard outside the front door although the neighborhood is pretty safe. Another asset is still having an outdoor dining area for those who are still fearing Covid. The booths are also luxurious and the lighting is flattering but not  so dim that diners cant see . Other like Chili's chief executive Kevin Hochman has cancelled robots as servers and has told managers to hire workers to bus tables instead of letting the waitstaff do it. This freed up servers to cater to  diners . he also simplified  tablets used to take orders and revamped recipes. It rpoved to be a good idea , maintaining customers like the Marte family who visited te Chilis ouside of north Atlanta.

Restaurants are returning to what they were. People flocked to eateries that provided good food and good companionship. This is a winning combo for success