Danny Meyer explains how the dining experience will change

“And so I think — both in terms of being able to afford the amount of talent you need, as well as not having them working in as close quarters — you’ll see shorter menus, shorter wine lists. And I think that’s not a bad thing. Because I think people want better but they don’t need more.”

“One thing that consumers have been trained to understand is that menus don’t need have to have 12 entrees and 12 appetizers,” he says. “They need to have six really good ones. And that’s enough.”