Would an outside evaluation have helped NYC's Tavern on the Green avoid a dreaded no-star review in the New York Times?
Every new restaurant could benefit from a fresh set of eyes. That’s the essential premise behind Miller Dining Group, a company formed by a veteran restaurant writer, chefs and business experts to help restaurant owners and work out the kinks early on, preferably before a restaurant has been discovered by the public and local critics. Arguably the most famous of the group is Bryan Miller, longtime restaurant critic for the New York Times. Miller hatched the “critics before the ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.