Two weeks ago I gave a presentation on restaurant concepts to a class at the Institute of Culinary Education in New York City. It was the second time I’ve guest-lectured at the facility, which is one of the under-appreciated gems of the New York culinary scene.
Like last time, the students seemed obsessed with Chipotle, particularly its distinction as a sizeable chain that didn’t make them cluck in disapproval.
Unlike last time, I was asked during this guest lecture for my opinion of what chains are leading the pack in their green efforts. I cited Starbucks, Burgerville and McDonald’s. Interestingly, the mention of McDonald’s drew nods of agreement, not dumbfounded surprise.
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