Back to basics:

Kate Leahy’s article stresses the need to get back to basics;

If you wish to be a restaurateur, by definition, you should be able to be in your restaurants and say hello to people," says Alan Stillman.

"There are a lot of great restaurants in New York City and in the world," McGuire says. "Often what becomes the differentiation point are the people. People who make you feel comfortable, who are unobtrusive, who know you by name."

Stillman, who has run both chains and single-location restaurants, believes that one-on-one hospitality inevitably diminishes as a restaurant brand expands.”