Skip to content
General-news — Supply chain — Entertainment — Food-and-drink — Hospitality industry — Portfolio companies — Food service — Restaurant tech — Podcast — Lifestyle

Unverified Information: Be Wary of Unsubstantiated Assertions You Encounter

Nationwide Expansion of Wow Bao: Pioneering Rice Bao Brand Now Accessible Via Grocery Stores, Dark Kitchens, Airports, Etc.

,   and  ASMedia
3 min read
Nationwide Expansion: Wow Bao Takes Innovation to Grocery Stores, Dark Kitchens, and More
Nationwide Expansion: Wow Bao Takes Innovation to Grocery Stores, Dark Kitchens, and More

Unverified Information: Be Wary of Unsubstantiated Assertions You Encounter

Title: Let's Talk About That Misleading Manhattan Meal

Hey there, folks!

It's Saturday and I'm here to serve up some tasty hospitality gossip for your weekend reading. Last week, I was fawning over a fake steakhouse that became a real one for an evening, and two gym buddies wanted to know all about it.

I hadn't heard about this Upper East Side steakhouse caper, so they obligingly sent me the details from The New York Times. Now, this whole brouhaha sparks a hombre's thoughts about the ever-shifting tides of the industry and the unstoppable power of unconventional experiences.

At first, my partner couldn't fathom why a group of twentysomethings would pour effort into a prank like a fake restaurant. The quote that grabbed his attention was "We hope to do all kinds of fun stuff over the years," said Mehran Jalali, one of the masterminds behind the biggest joke in town. And that, my friends, is exactly what makes the world go round.

Now, let's tie this in with a cinematic twist, shall we? Picture Tommy Lee Jones giving a weary glance to Barry Corbin in the 2007 crime thriller, "No Country for Old Men," lamenting the constant onslaught of violence and aging. Thatunforgettable monologue, combined with life's whimsical turns, never fails to remind me of the cyclical nature of events.

Back to the fake steakhouse. The young pranksters, Mehran, Riley Walz, and Danielle Egan, pulled off a comedy masterpiece, complete with a website, fake reviews, and a ballsy waitlist for reservations. They even rallied their pals to cook for more than 100 patrons. The sheer dedication indicated that these folks mean business.

Admittedly, I'm reminded of the eccentricity of Andy Kaufman, yet with a more Restaurant-ica twist. Simply put, this crew knows how to get folks talking. But it begs the question: Does this silly stunt signify a new trend for hospitality, or is it just a one-time gag?

This budding fad reminds me of the "experience economy," which has become mainstream and is a considerable driver of customer demand and spending. While a one-time, deceptive hoax can delight customers once, it's the sustainable, immersive experiences that build customer loyalty. Think of restaurants that exude an enchanting atmosphere, offer unique courses, and interact seamlessly with guests. Loyalty and leave-taking are the name of the game in this cutthroat business.

Another concept this jape highlights is the allure of exclusivity and scarcity. A limited-availability establishment incites interest and demand, as it sparks word-of-mouth publicity and generates a desirable air of allure. But sometimes, artificial hype isn't enough – take Google, for example. The search engine giant is a powerful force in the restaurant scene, yet it didn't even bat an eye when a nonexistent eatery garnered high ratings. One has to wonder about the credibility of its data and its role in the restaurant community.

Bottom line, folks: keep your wits about you and question everything – be it what you read or see. As the wise Poe once said, "Believe only half of what you see and nothing that you hear," and I reckon DMX expanded on that with "Don't believe everything you hear, don't believe everything you read, and only believe half of what you see." Caveat emptor.

Coming up next week, we'll dive deep into the goings-on at the CREATE Experience in Palm Springs, where the heavyweights of the hospitality industry are set to mingle and share their expertise. Giddyup!

Keep it fresh, boys and girls,

Branded Hospitality Ventures

  1. In the hospitality industry, the prank pulled off by Mehran, Riley, and Danielle, featuring a fake steakhouse, highlights the growing trend of immersive experiences as a significant driver of customer demand and spending, often referred to as the 'experience economy'.
  2. The young pranksters' success raises questions about the legitimacy of online food-and-drink reviews, particularly those on platforms like Google, and their impact on the restaurant community, given the case of a nonexistent eatery garnering high ratings.
  3. With the growing importance of podcasts in the entertainment landscape, Branded Hospitality Ventures might consider creating a show about the latest food service trends, restaurant tech, and food safety to further engage with portfolio companies and the broader lifestyle sector.
  4. As for upcoming events, the CREATE Experience in Palm Springs, featuring prominent figures in the hospitality industry, will be an excellent opportunity to discuss general news, food safety, and other pressing topics in the food-and-drink industry.
  5. Reflecting on the ever-changing supply chain dynamics in the food service sector, it's essential to question the legitimacy and credibility of the information we come across, whether online or offline, and constantly adapt to industry trends and customer preferences.

Read also:

Related

Latest