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business1h ago
The restaurateur Ross Lewis: Deliveroo and Ozempic — things can’t get worse
- The Times examines how Ross Lewis navigates Deliveroo partnerships amid shifting dining dynamics.
- Lewis discusses how delivery platforms influence profitability and brand reach for fine dining.
- The article frames Ozempic and wellness trends as part of the broader market context affecting menus.
- Lewis shares his branding strategy and adaptation to evolving consumer expectations.
- The piece highlights resilience of the Irish dining scene amid market shifts.
- The interview provides background on Lewis’s career and his restaurant Osteria Lucio.
- The article comments on the impact of delivery culture on high-end dining experiences.
- There is insight into how market pressures shape menu decisions and sourcing.
- The piece notes exclusivity and background details from the author’s interview.
- The article positions Lewis within Ireland’s food industry and future prospects.
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