The restaurant and hospitality industries have historically been known for the division between high-end luxury and mainstream affordability. Luxury dining was typically seen as exclusive and only accessible to a select few. In recent years, there has been a shift in this trend, as entrepreneurs aim to make luxury dining experiences available to the general public in innovative ways. This change has been driven by new approaches to service, pricing, culinary creativity, and more.
For instance, restaurants in major cities are now offering premium tasting menus at a fraction of their usual cost, and incorporating high-quality, locally sourced ingredients into more casual settings. This democratization of luxury dining is about more than just lower prices; it’s about redefining what luxury means, focusing on the quality and uniqueness of the experience rather than its exclusivity.
Steve Salis has been a strong advocate of this idea since entering the hospitality industry. Through his company, Salis Holdings, which owns Catalogue Brands, he has worked to make luxury dining more accessible and approachable, believing that it should not be limited to a small and wealthy segment of the population. His approach combines operational management and modernization while staying true to the essence of the establishments he works with, aiming to redefine the luxury dining experience to make it more welcoming, relatable, and valuable to customers.
Salis has successfully revitalized heritage brands and launched new ones, such as &pizza, Ted’s Bulletin, Honeymoon Chicken, Federalist Pig, and Kramerbooks, all embodying his philosophy. These establishments have evolved to offer high-quality and diverse dining experiences, building a loyal customer base that frequents them for various reasons throughout the week.
Through this concept of democratized luxury, these revitalized spaces become integral to the local culture, fostering a sense of belonging and engagement. This community-focused approach not only expands the customer base but also contributes positively to the local lifestyle and economy.
In essence, Steve Salis’s model demonstrates how luxury dining, when made approachable and affordable, can become a staple in the everyday lives of a broader public, challenging the traditional boundaries of luxury in the hospitality sector.
Image Source: Steve Salis @ Instagram
