""In today's chaotic hospitality landscape, I've noticed more and more restaurants doing what I'm coining as 'restaurant maxxing.' With tighter wallets, rising rents, and increased costs of goods, simply serving amazing food is not always enough. Think of the sandwich window in the latest season of The Bear: a clever, street-facing extension of a fine dining restaurant which absolutely kills it!" So, I asked her for some examples. One that quickly came to mind for her is Meyhouse"
"When we opened Meyhouse, our mission was simple: to share authentic Turkish cuisine and hospitality with the community in Silicon Valley. But from the very start, Meyhouse has been about more than food. In the Turkish tradition of the meyhane, music, food, and conversation are inseparable. That's why music has always been integral to our identity. We curated playlists, hosted monthly live music nights tied to culinary themes, and created evenings where our guests could experience the spirit of Turkey through both sound and taste."
A rising trend called 'restaurant maxxing' merges multiple concepts to boost revenue and guest experience amid tighter margins and rising costs. Meyhouse in Palo Alto pairs front-of-house Turkish cuisine with a back-room jazz club that offers a full food menu, reflecting the Turkish meyhane tradition where music, food, and conversation are linked. Founders with tech and corporate backgrounds approached the space with a mindset of maximizing existing assets, curating playlists, hosting themed live-music nights, and creating evenings that blend culinary and musical experiences to deepen hospitality and attract varied audiences.
Read at San Francisco Bay Times
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