I think that quality will matter more, but it still must be approachable. It could be the best dish or cocktail in the world, but if there is not a way for a guest to identify with it, it will be hard to sell. Additionally, more than ever, the experience trumps all. If you are only trying to sell food and beverage, you will get lost in the mix of all the new things in the city. People are not coming in to pay for food and beverages, they are coming to pay for an experience. Whether that experience is nostalgic, breathtaking, quick and easy, some sort of experience.” - Brad Stewart, Director of Food and Beverage at Noelle in Nashville, Tennessee
