My new feature in Vancouver Magazine, entitled “The New Wave”, is up online for those who might be interested. It’s all about how the new breed of restaurateur is making in an increasingly competitive and tricky economic atmosphere. I warn you: it’s a long one. Pull quote:

It used to be that restaurants spent thousands on public relations and advertising campaigns to get that kind of attention, but times are tight and Ping’s did it with a marketing budget of zero-just one of many ways to cut costs and compete. Everything is more expensive, from rents and advertising rates to ingredients and staff. But consider today’s success-versus-failure stats: of the 150-plus restaurants that have opened in Vancouver since 2006, fewer than 10 have gone under. That’s a remarkably good record, especially under the economic storm clouds that have darkened during this same period. Streamlining (in a trade that makes horse racing seem predictable) is a no-brainer. The real trick is the how, and I think our new restaurateurs have figured it out.

Read on.

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