I recently had the pleasure of attending SXSW, an annual music, film and interactive conference held in Austin. The weather was a perfect 78 degrees each day, which meant this pale Cleveland boy spent every moment he could eating on restaurant patios, terraces and rooftops. Since this festival draws thousands from around the country, a lot of people from cold-weather places had the same idea. One restaurant where I lunched had only eight-tops outside. This struck me as unusual because ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.