The Economist asks: What’s the recipe for the restaurant of the future?

Over iced coffee and crullers at Union Square Cafe in New York, Anne McElvoy asks restaurateur Danny Meyer about his recipe for restaurant success—from Michelin-starred 11 Madison Park to the fast-food chain Shake Shack. They talk about how #MeToo has changed the politics of the kitchen and why he would rather diners left smaller tips. And, when any dish can be delivered at the tap of an app, is there still magic in eating out?

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