in

The curse of the Michelin star

The twelve new restaurants added to the New York Michelin Guide this month, serving up cuisine ranging from “haute French” to “eco-chic”, will be toasting their success. Being featured in the handbook of the tyre-maker-turned-restaurant-critic is the first step towards receiving a Michelin star, the most coveted award in fine dining. Yet according to research recently published in the Strategic Management Journal, an improbable source of culinary intelligence, restaurants might be better off remaining starless.

Source: Business - economist.com

‘Childless cat lady’ is a more common lifestyle choice. Here’s what being child-free means for your money

China threatens Calvin Klein owner with blacklist over Xinjiang cotton