Grouchy Chef’s Disappointment in Hospitality

Disappointment in Hospitality

I often try to speak from a neutral position to remain open-minded and fair in my observations, but on this topic I’ll admit I’m venting.

As a chef, owner, and student of food culture—especially the traditions rooted in Black food culture—I find myself increasingly disappointed with the state of hospitality in our local food scene. We often hear that money is the root of all evil, and lately it feels like that mentality has crept deeply into food service.

Recently I visited a local Jamaican restaurant that once offered an atmosphere rooted in authenticity and pride. That feeling is no longer there. I stood at the host stand for nearly ten minutes before anyone acknowledged me, and after being seated it took another five minutes before a server approached the table.

When the menus arrived, the prices were covered as if they were lottery tickets waiting to be scratched. And if the prize was the meal, most people would walk away feeling like the house always wins.

Unfortunately, this isn’t an isolated experience. It’s becoming increasingly common across the dining spectrum—from places serving $25 plates to restaurants charging $100 or more. Hospitality and food quality are slowly being sacrificed in exchange for higher volume and larger margins.

I take this personally because I watch smaller independent restaurants—places that still prioritize hospitality—struggle to survive. Not because they lack quality, experience, or authenticity, but because public expectations are often shaped by louder, larger establishments that dominate the conversation.

And to be clear, I don’t blame business owners for trying to make money. That’s part of running a business.

But as consumers we carry responsibility as well. We choose what we support, and ultimately we help decide what becomes the standard. Sometimes the most powerful thing a customer can do is simply walk away when a place we once supported no longer delivers the experience that built its reputation.

So I find myself asking:

Have we failed the food scene, or has the food scene failed us?