Early Edition with Kate Hawkesby

So our post-pandemic dining behaviours, according to this Herald article I read, talked about how much more expensive dining out is these days - $50 mains it quoted. The upshot is we appear to be getting less food for more money, restaurants are getting tougher on turning tables, and people are dining earlier. The reporter asked, ‘what’s happened to hospitality?’ and I take her point. It can feel like it’s not all that hospitable anymore. The last time we dined in Auckland’s CBD at a well-known well-regarded restaurant we felt something was amiss - a new kind of disinterest in diners, a slackening of service, an unapologetic approach to it all, and just not that much of a pleasant experience, for quite a lot of money. Like many diners, I don’t mind parting with hard-earned cash for an experience when it’s good, not so much when it’s below par.   We thought maybe we’d just struck this particular restaurant on a bad night, but have since been told by others their experience replicated ours. So how do they get a