New York City’s Tao posted almost $34 million in food and beverage sales in 2016, the highest total by an independent restaurant in NYC (and third highest in the nation).
How does it achieve this massive haul? There are a number of reasons, ranging from a 300-seat dining room that is massive by Manhattan standards to a keen understanding of how their audience evolves, not just over the week but during the course of an evening.
Part of the recipe is to keep customers on the location, funneled from the bar to the restaurant to the club, which uses celebrity DJs and performers as a draw.
Co-founder Rich Wolf explains these secrets to Kate Krader at Bloomberg Pursuits.
To read the full article, click here.
—RealClearLife
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