How to Survive Bad Press

When a prominent critic slams your restaurant, how do you recover? Last August, New York Times restaurant reviewer Sam Sifton wrote that the food at Plein Sud in Tribeca was “lacking in flavor, texture, temperature or interest: room-service fare that leads to increased loneliness, raiding of the minibar, sleepless hours staring at the television in blue light, thinking about home.” Ouch. For an establishment that had opened a few months before the review was published, it was an ominous sign.

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How to Survive Bad Press