Challenging guests' gastric capacity can pay off in notoriety and profit
Everyone has seen those hardy speed-eaters cramming down dozens of wieners at Nathan’s Famous Hot Dog Eating Competition on Coney Island every Fourth of July, while millions have watched Adam Richman of the Travel Channel’s “Man vs. Food” scarf up anything that doesn’t have a pulse — and then some. These orgies of overeating can be entertaining, for sure. But what does that kind of food challenge really accomplish for a restaurant? Do these ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?