? I thought of this in the long walk through the Bellagio back to my hotel room, which distorted my sense of just where the hell I was; signs led the way to corridors and trams to other hotels, with other restaurants, bars, and casinos I could enjoy without ever having to step onto a street.
The point that so many attendees of the Food On Demand conference made was that Momofuku should not just exist in New York. In fact, according to Michael Beacham, president of kitchen business for REEF, a company that allows restaurants to expand using ghost kitchens, sticking with solely physical locations — rooms of warmth and design where friends gather, third spaces that anchor communities — is a limited view of what a restaurant can really be: Everywhere at once.
Walking out at the Bellagio, looking across the fountains at the faux Eiffel Tower sitting on top of the Cabo Wabo Cantina, I couldn’t think of a better place to sell the concept of everything you want, all the time, immediately. This is what the Food On Demand attendees want to build — celebrity concepts, national brands, and anything you could think to want brought to you with no time to second-guess your choices.
I don’t use third party food delivery cos. Am I a weirdo?