Here are the rules in New York for business lunches
The deepening of the Wall Street Journal
The New York Business Lunch is back, with new rituals for the “see and be seen” set: Make sure you're there on the right day, try out a new wardrobe and Midtown is no longer a must.
Business people say they are embracing the opportunity to meet clients and colleagues over a meal again – writes the WSJ .
"I'm sick of my tuna sandwich," said Adam Schwartz, co-CEO of Angelo Gordon, a New York-based investment firm. Mr. Schwartz recently dined at some of Midtown Manhattan's best-known business lunch spots, including Casa Lever.
Mr. Schwartz's recent co-mensale at the upscale Italian restaurant was another senior executive: Jonathan Mechanic, who chairs the real estate department of Fried Frank, an international law firm based in the city. As for Mr. Mechanic, the days of virtual meetings may soon be numbered as the business lunch regains its place in the urban fabric.
"In person it's much better than anything else," said Mr. Mechanic. “It's like the top leagues against the games on the pitch”.
The rules of the game have changed. Meetings are more likely to take place on Tuesdays, Wednesdays, and Thursdays, as many employees have not returned to the office full-time and are likely still working Monday and Friday from home.
Diners linger over their food, almost as if the period of exit from the pandemic has prompted them to appreciate the business lunch as a social occasion as much as an opportunity to talk about work.
“It's like they're having more brunch than lunch,” said Michael Coll, general manager of Nerai, an East Midtown Greek restaurant.
There is also the pure novelty of meeting clients and colleagues after a year of isolation. “You are so happy to be with people who don't live with you,” said Marlene Wallach, founder of Gleem Beauty, a city-based skin care company.
Another change: enjoying a cocktail or glass of wine as part of the meal. This was once the standard in New York power circles, but it has changed in recent years with an emphasis on meals as serious and sober affairs, businessmen say.
“I can't wait to have a martini” for lunch, said Milton Pappas, a retired venture capitalist who dined at the high-end Greek restaurant Estiatorio Milos in Midtown with business partners.
With business people often still working from home in different parts of the city, there's no compelling reason to dine in the usual Midtown places. Andrew Saba, an assistant vice president of finance company AllianceBernstein, took customers to business lunches at West Village restaurants because it proved to be more convenient.
There, the once standard corporate dress code has shifted in a more casual direction to suit the neighborhood. “There is no need to wear a jacket,” he said.
Office occupancy in New York is still low. In a survey of major employers released in March, the Partnership for New York City, a non-profit organization representing entrepreneurs, found that only 10 percent of Manhattan employees returned. Even looking ahead, respondents said they expect employment to hit 45% by September.
Some key New York places for business dining remain closed. The Grand Central Oyster Bar attempted a reopening at some point last year, only to reopen almost immediately due to limited response.
CEO Sandy Ingber remains dubious about making another attempt until at least a few more months.
"I just don't see it," he said of foot traffic in the area.
Still, Gherardo Guarducci, co-founder of SA Hospitality Group, the catering company behind Casa Lever, said office occupancy numbers can be misleading. Even though the numbers are far below pre-pandemic levels, the people who are returning to work are executives for whom work meals are almost a necessity. "We're seeing all the big boys," he said.
Other restaurateurs point out the large number of New Yorkers who have recently been vaccinated and feel more comfortable dining out as a result, and say warmer weather has made outdoor dining more popular.
“He misses food. He misses dining out, ”said Mario Zeniou, director of operations at Estiatorio Milos, which also has an office in Hudson Yards.
On a recent weekday, Mr. Zeniou was guarding his place in Midtown, which was packed indoors and out, albeit at the state-required capacity of 50% indoors. As the waiters brought out one plate after another of grilled fish or Greek salad, Mr. Zeniou expressed optimism. "I think New York is going to come back a lot faster than people expect," he said.
(Extract from the press review of Epr )
This is a machine translation from Italian language of a post published on Start Magazine at the URL https://www.startmag.it/mondo/new-york-pranzi-affari/ on Sun, 25 Apr 2021 06:00:21 +0000.