From the Editors
Posted by estiator at 11 January, at 14 : 33 PM Print
Another Year Over, a New One Just Begun
Αnd so this is Christmas, once said the late John Lennon, with a chorus of “War is over” chanted in the background. Unfortunately, an anticipated winter spike in virus infection rates does not similarly signal an end to our current woes as this issue goes to press. With hopes, however, that high vaccination rates will minimize the impact of the spike (and the unwelcome arrival of the Omicron variant), we cautiously peer around the corner to see what lies in wait in the New Year.
For this month’s cover story, senior contributor Michael Kaminer surveys some of the experts in the peripheries of the restaurant space in an advice feature that offers lots of insight into how to plan for the coming 12 months. In “Future-Proofing: Expert tips to reboot, renew, and reinvent in 2022,” Kaminer speaks with Marie Assante, the head of a public relations firm that focuses on the hospitality industry, and Christine Simms, CEO of Chicago’s GARC restaurant cooperative; while also digging up some food trend tips from the National Restaurant Association and design recommendations from a well-known Canadian design firm.
Meanwhile, in our Managing for Success column, resident restaurant guru Constantine Kolitsas cautions against the temptation to give away the farm. In “Discounting Your Brand,” he enumerates the reasons against going after sales by entering into the discount spiral.
Our New Arrivals section introduces six more Greek concepts that have opened in Michigan, Connecticut, New Jersey, California, Maryland, and Georgia, reinforcing the fact that Hellenic cuisine is soaring in popularity, fueled by the trend toward healthier eating.
And speaking of healthier eating, our Catch of the Day featurette dives into black sea bass, a fish that is popping up on menus alongside bronzino and dorado across the country. In our Greek-language section, Athens correspondent Gina Kallitsi introduces readers to Tsifliki Ecofarm, a Greek company that produces chickpeas, semolina, and bulgur wheat; as well as taking diners on a trip to Merakia, a Greek eatery in Manhattan.
Going into 2022, we all know that there are no crystal balls that will with any accuracy portend what is ahead for us, particularly in these unprecedentedly uncertain times. But that’s okay. Nothing is certain except death and taxes, as the old adage says. That is not to suggest that the future is bleak; as always, it’s up to each individual to survey what is happening and decide the best course of action for their business. If this issue offers some insight, then we have succeeded.
In the meantime, we hope you find a Krugerrand in your vasilopita!
Enjoy the issue, and best wishes for a healthy, successful, and blessed New Year!
The Editorial and Publishing Staff
