The Daily
The Restaurant Industry Is Broken. Can It Be Fixed?
Brett Anderson said many U.S. restaurants are charging more while still struggling, and described pay-what-you-can pricing, counter service, safer concepts, and menu changes as responses. The register is mixed: reported anecdotes and one trade-group statistic sit beside repeated ads and a transcript break that drops part of the cost argument. Watch whether owners can show sustained profitability without shifting too much cost or service loss onto diners and workers.
Board status: Stated affiliation. Brett Anderson: He is presented as a New York Times restaurant journalist and member of the annual Best Restaurant List team, so his stake is explaining patterns he sees through reporting and restaurant visits.