Restaurateurs nationwide are striving to create stronger connections with diners by offering food that helps tell a story. Whether educating diners about a particular culture, showcasing the area where an ingredient grew or conveying an aspect of the operator’s personal history, these stories can help boost sales, letting diners feel more engaged with the restaurant, operators say. Among those finding success with this approach is Michael LeBlanc, owner of Pican in Oakland, Calif., an ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!