Ok, so diners are now interested in eating all the time--some who use to be reluctant about dining out have taken more of an interest in trying to discover new restaurants. "Bigcaie" and "hiisti" restaurants such as 'Cherry's' and 'Carte Blanche' have become restaurants where diners have reserved tables for life. People who have come together to eat six or ten times at places like "The Print Room", "Take a Seat", "La Patisserie" and "Café Anderson are very much part of the fabric of the development of the New York social scene and are no longer changing restaurant habits.

Sons of NY is another example of this phenomenon. When proprietor de Toro Rosza decided to open the place four years ago, he also had a brief meeting with his sons to get their opinion. Since then, the restaurant has come to be very popular, thanks to the gastronomy, the great tables, the gastronomic meeting points of well-known people, good restaurants attached to it (a movie theatre, toy shop, etc.), its unique origin, how the restaurant's products are presented to the diner. The booklets the restaurant makes available on any topic, the promotion and marketing work have always been carried out by the restaurant, without a single page that is put forward by the PR and company's publicity departments. L'artista l'ha fatto ancora.

So back to the point. The aim of my blog is to bring together information on social and business trends, studies that can help to solve problems and analyze certain activities. That is why I can understand the pressure that de Toro Rosza and his son, Jose Pedro Rosza, who today run the business, feel in revealing their "Back to Normal" strategy, the new dining concepts and the traditional ones.

In order to discuss this new approach with the family, I had the opportunity to sit down with de Toro Rosza (he is now 86 years old), who has been involved in his profession for 70 years and first opened the original restaurant "Buono e Buono" (water and pastry) at what was still considered the most commercial address in New York on Seventh Avenue in 1929. Later he continued to operate other establishments, which were now totally overtaken by other concepts.

The expert chef considered that as most of the customers of the restaurants have shown an interest in dining out more often, people become aware of more options and thus much more healthy trends began to play an important role. So he decided to broaden the base of the establishments he had opened, by changing the styles and techniques of the products offered to the diner.

For a better viewing of the video clip to the film "The Making of I Am a Chef", stick with me. I'll give you a big piece of information in another blog.