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Zimmern: Small Plates, Big Savings Needed
24 Nov
Summary
- Americans are being priced out of dining as costs rise.
- Chef Zimmern advocates for smaller portions and affordable menus.
- Independent restaurants face closure due to rising costs.
James Beard Award-winning chef Andrew Zimmern is urging a significant change in America's dining habits and restaurant industry. He observes that escalating prices are forcing many people away from neighborhood restaurants and towards fast-food chains, jeopardizing the survival of independent establishments.
Zimmern advocates for a "reset" that includes offering more affordable menus with smaller portions of meat or other proteins. This approach, he suggests, would make dining out accessible to more people. He also encourages diners to be more inquisitive about food origins and restaurant sourcing practices.
The chef's concerns are echoed by data indicating that independent restaurants are particularly vulnerable to rising operational costs and labor shortages. Zimmern's vision aims to foster a renewed national appreciation for food and restaurant culture, ensuring inclusivity for all economic backgrounds.
