The growing food landscape today is fuelled partly by the growth of the tourism industry. When hotel occupancy rates reach an all-time high, you will also find that authentic restaurants are full of people. A city’s growth can often be measured by the number of hotels and restaurants as well as new spots that are sprouting all over the city.
In downtown Greenville, people get excited when they hear that a new restaurant is opening. There is energy in new ideas that is why entrepreneurs take advantage of the opportunity. However, not all restaurants are successful. Some local restaurants have closed months after they have invested in rebranding to increase awareness.
However, it is surprising that Greenville continues to appear in the Top 10 and best-of lists in the food scene. With all the challenges of opening and maintaining a restaurant, can Greenville be called a foodie town? Growth in hotel occupancy has definitely encouraged the increase in restaurants. As of the last count, there are 125 restaurants in the downtown area.
However, Greenville’s food landscape is more than just the number of restaurants; it is a collective endeavour that includes national attention, a supportive chef culture, an assortment of food, price pointand the valuable support from everyone. No one can singlehandedly do it because it certainly does not work that way.
According to Hanna Raskin, food editor and chief critic for the Post and Courier in Charleston, she has looked at several cities and once a city becomes a food landscape, it remains that way. Once people start going to a place to eat well, it becomes a habit.
About 25 years ago, Greenville’s culinary landscape was different. The number of restaurants can be counted with the two hands. When retail came in, restaurants started dotting the downtown area and played a key role in the city’s economic development.
An authentic restaurant in Sukhumvitis based on the concept of open cooking station. It is a more modern interpretation of the traditional food markets that can be found all over the world. The advantage of the open concept is how diners are allowed to interact with the chefs while their meals are being prepared.