why it's so hard to run a sustainable high-end restaurant
- Written by Vaughn Tan, Assistant professor of strategy and entrepreneurship, UCL
For over a decade, Noma in Copenhagen has been one of the standard bearers of the high-end culinary world. This “New Nordic” restaurant made its reputation (and obtained its three Michelin stars and position in the World’s 50 Best Restaurants ranking) by focusing on culinary innovation, with a frequently changing menu driven by...