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
Discover stories from this section and more in the list of contents
Explore the editionDiscover more
Can Israel’s mighty tech industry withstand a wider war?
Its resilience is being tested
Transit vans are the key to Ford’s future
And they earn big profits today
Will America’s government try to break up Google?
Antitrust remedies that target its generative-AI ambitions are more likely
Workouts for the face are a growing business
They may not help much in the quest for eternal youth
What makes a good manager?
Hint: not someone who says I am a good manager
India’s consumers are changing how they buy
A giant population turns to deliveries