My brother and I were talking about restaurants the other day, after having a nice dinner at a local restaurant. We agreed that there are basically six kinds of restaurants, arrayed according to a 2 x 3 matrix (to put it mathematically; the matrix arrangement is mine, not my brothers). Along one of the two matrix axises, we have three choices: the new start-up restaurants, where the staff and management (often the owner and his or her family) are very anxious to please and go the extra mile to listen and respond to every customer’s desires and suggestions. The second choice is the restaurant that has been around for a while and is more-or-less doing OK; the owner no longer jumps thru hoops to make each customer happy, but will respond to any complaints as he or she is satisfied that the place is doing OK and wants to continue the whole enterprise.
Then there is the sunset restaurant, where the owner has decided that the place is not going to make it, and keeps the place going as long as possible just to wring out a few extra dollars in revenue as to defray all of the debt obligations that are not going to be fully paid off. The staff probably knows that the place is on the decline, and mostly just go thru the motions. Hopefully the cook will not take too many shortcuts so as to threaten food poisoning, nor let sanitation decline such that insects start showing up on the plate. But you know that some of the food being served is not quite as fresh as it might be in a better place. And you start hearing “oh, we’re out of that today” more often from the waiters.
So that’s one set of choices on the matrix grid. The other dimension holds two basic categories. The first is for restaurants that are more-or-less generic restaurants. The owner has gone around looking at other local restaurants, getting ideas on » continue reading …