"When it comes to the ever-changing landscape of the restaurant industry, few people know more and have seen more than famed restaurateur Drew Nieporent. Nieporent, who recently released the page-turning memoir "I'm Not Trying To Be Difficult," has a career that spans over 40 years. His trials and tribulations have taken him from being a food-obsessed kid to becoming a preeminent figure in the food industry, working alongside celebrities and icons like Robert De Niro and famed chef Nobu Matsuhisa."
"Restaurants are charging more. ... But the good news ... is that probably many more people are going out for a meal now. All different varieties. So, the dining out public is more active than it was, and obviously, with takeout and delivery, whether it's Uber or something else, it promotes more food coming from restaurants to the consumer."
Dining out costs have risen markedly since the 1980s, with comparable New York prix fixe menus increasing from $18 to $39–$70, representing 116%–288% growth. The dining public is more active across varied formats, including expanded takeout and delivery services that extend restaurant reach to consumers. Service expectations have relaxed over time. The industry has experienced technological and social-media-driven shifts that affect operations, pricing, and customer behavior. Restaurateurs confront higher expenses and need to adapt to delivery platforms, while consumers access more diverse dining options and convenience. Longstanding industry figures have navigated these changes over decades while observing shifting tastes and business models.
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