Restaurant owner Paul Miller has found that while fine wines and tasty ethnic dishes both have their appeal for consumers, more and more customers these days
want innovation and versatility.

In 2016 Miller closed his restaurant, named Paul’s Kitchen which provided fine dining and ethnic dishes from places as remote as India and Germany. Although
it had gained approval among various food buffs and critics, its revenues just were not that impressive. So Miller replaced the concept with the very
successful Merrill House, which has a focus on special events. Miller claims Paul’s Kitchen did have a saving grace. It demonstrated that customers want not
just fine foods, but also quality food and quality service at affordable rates along with accessibility. Others have found agreement with Miller on these
assessments such as restaurant owner Michael Lastoria, at QSR’s The Pizza and Fast Casual Game Changers show.

Restaurant entrepreneurs like Miller have altered the design for their service models and other restaurants from Houston to California have followed suit by
providing dining patrons with wine assortments, affordable lunches and dinners, food trucks, children’s menus and above all, outside parking conveniences.

Read more: NRA Show Report: Operators at Crossroads of Reinvention