Food & Voyage

Restaurant

2 articles

Experienced restaurateur in their 50s confidently overseeing a bustling, elegant restaurant, embodying successful culinary entrepreneurship.
The Table

Starting a restaurant in your 50s? Your experience is your biggest asset.

In a sector notorious for high failure rates, the number of first-time restaurateurs over 50 has quietly risen by 15% in the last five years, often driven by a quest for passion over pure profit, acco

Ryo Hashimoto·July 16, 2026
A sommelier expertly presenting a wine bottle to a couple in an elegant restaurant setting, highlighting the sommelier's crucial role in enhancing the dining experience.
The Table

The Modern Sommelier's Strategic Role and Value

The presence of a sommelier increases wine sales by 11.

Ryo Hashimoto·June 28, 2026