What do luxury diners want from restaurants?
20 Feb 2020
What do luxury diners want from restaurants?

As tastes in the luxury sector evolve, high-end restaurants are lagging behind in implementing new services and technology that diners will come to expect. What will premium experiences look like in this changing landscape, and how can brands adapt to stay ahead of the curve?

Brendan Flanigan

Brendan is a hospitality consultant, and under his own name runs an interior design company for luxury homes and restaurants.

Andrew Rigie

Born into the hospitality business, Andrew Rigie is the executive director of the New York City Hospitality Alliance, the association representing restaurants and nightlife venues throughout the five boroughs.

Hugh Thomas

Hugh Thomas writes about food, beer, and sustainable farming for magazines and blogs. Also a researcher, he's produced reports and provided consultancy support for food brands such as McCain, PepsiCo, and Epicurean Events.