Evolving Expectations

With shortages of chefs, restaurant supplies, food and wine products, expectations of diners are evolving. For establishments dependent on dining versus takeaway, reduced menu items and hours are making it difficult for restauranteurs. 

One option used for feeding student tourists in Italy is to have one entree per day, with quick turnover of customers. A restaurant I enjoyed in Florence served home style food with a glass of wine, no menu. It was understood by all that you ate, and then left to free up a spot for the next person in line--no lingering. 

With the end of the Petroleum Age will come evolving expectations about travel and lifestyle. How and what we eat is one.