I think that one of the problems with the restaurant industry starts at home. People have lost the admiration of the chef-driven food and the glamour of dining out because they lost to the knowledge of cooking themselves.
People have become numb to the talents of chef’s and the potential of food itself because of our extreme lack of connection with food. It starts with a reliance on packaged food, it ends with not knowing how to cut an onion properly.
If we can get people excited about cooking again, we can get the people excited about what the true talents of the curious chef.