The curse of the Michelin star
Restaurants awarded the honour are more likely to close, research finds
The twelve new restaurants added to the New York Michelin Guide this month, serving up cuisine ranging from “haute French” to “eco-chic”, will be toasting their success. Being featured in the handbook of the tyre-maker-turned-restaurant-critic is the first step towards receiving a Michelin star, the most coveted award in fine dining. Yet according to research recently published in the Strategic Management Journal, an improbable source of culinary intelligence, restaurants might be better off remaining starless.
This article appeared in the Business section of the print edition under the headline “Star-crossed”
Business September 28th 2024
From the September 28th 2024 edition
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