Hoteliers are managing to turn around loss-making restaurants by outsourcing.
The phenomenon has swept through the Savoy Group, Nobu has opened in the Metropolitan Hotel, London, Alain Ducasse, in Monte Carlo, Paris and New York, and Joel Robuchon in hotels in Paris and Tokyo, for example.
Nicholas Lander, in the Financial Times, says this trend is set to continue. But he warns the longer-term consequences could be the decline of the independent restaurant. New openings could be more conservative and avoid breaking new culinary boundaries.
Financial Times (Weekend) 19/06/04 page 4
