From the Editors
Posted by estiator at 10 October, at 06 : 51 AM Print
Days of Mulled Wine and Pumpkins
Welcome to October, with its pumpkin spice, mulled wine, Halloween candy, ghosts, and goblins. This first full month of autumn calls for sweaters, crisp nights, and local lore rooted in hauntings, horrors, and hellish motives. But don’t worry, there’s nothing to be afraid about with the October issue of Estiator.
As we turn the corner, entering into the final quarter of the year, we’ve got so many trends in our industry that can be a cause for nightmares or of opportunities, depending on your outlook. Plant-based proteins are on the rise, as are nutraceuticals (food-derived products that offer medicinal or health benefits beyond basic nutrition); restaurants are adding virtual brands to their existing operations that exist only in the internet ether and are delivered through third-party platforms; and AI (artificial intelligence) is finding its way into our world, ostensibly to optimize production processes and improve product quality, but also to develop new food products and improve recipes. (“Hal, do you read me, Hal?”)
But back to this issue of Estiator: To begin with, Senior Editor Constantine Kolitsas brings us our cover story “From Outsider to Industry Leader: Ari Thanos Charts a Course for Continued Growth,” introducing readers to a remarkable individual who is carving a restaurant empire in Connecticut’s Fairfield County and New York’s Westchester County, largely by rehabilitating diners and restaurants that have been somewhat in neglect and transforming them into super diners.
In Manhattan, meanwhile, a new concept by two young Greeks is hopping on the chicken wave by introducing restaurant goers to Greek-style grilled chicken at their Butterflied Chicken eatery. Senior contributor Michael Kaminer has the story in this month’s Restaurant Spotlight, and it’s finger-lickin’ delicious.
In our Greek pages, Athens correspondent Gina Kallitsi takes us to Estiatorio Seeds, an upscale eatery where chef/owner Dimos Samourakis has created a concept that applies Greek elements to high cuisine. As his restaurant’s name suggests, a good portion of the menu is dedicated vegan. For his monthly management column, Constantine Kolitsas ponders how the woke culture is impacting how we manage restaurants. If you’re thinking of skipping “Managing for Success” this month, think again. October’s entry is a must-read.
With this, dear reader, we leave you to this issue. Read it. Absorb it. Enjoy it. And don’t be afraid of things that go “bump” in the night.
