Anyone who has paid attention to Gordon Ramsay’s “Kitchen Nightmares” should know the rule. The first thing Ramsay does when faced with a dysfunctional restaurant is to trim back the menu to a few items. For the restaurant industry in 2012, less also is more, as a flurry of single- and dual-dish restaurants are prospering around the globe. 
 Rare now are the days when you walk into a chain restaurant and are confronted with a wide range of cuisines and styles of cooking. ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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!

Questions about your account or how to access content?


Already registered? here.