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The Fresh-Food Movement Could Be Deadly for Restaurants

adage:

Steep discount promotions, décor upgrades and a few new menu options aren’t enough for restaurant chains confronting growing demand for unprocessed, higher-quality food. Consumers’ demand for fresher food and a unique brand experience continues to grow rapidly. New restaurant brands are popping up everywhere waving the fresh-food flag, but as this movement invigorates the masses it could also be destroying restaurant brands that fail to adapt to new demands.

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Mo' Better Blues

Gordon Webster
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Guinness has been variously described in the press as an heiress, a muse, a socialite, a designer, and an artist, and though all these characterizations are partly accurate, none quite conveys her affect, which is that of a slightly deranged fairy invented by C. S. Lewis.

Rebecca Mead writes in her 2011 Profile of Daphne Guinness: http://nyr.kr/1A0gsBv (via newyorker)
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