How Food Critic Keith Lee Can Change a Restaurant's Fortunes | Bon Appétit
"A concept that began as a pop-up selling smash burgers, veggie burgers, and fries, weathered an early COVID shutdown and later opened a brick-and-mortar; after receiving one of the influencer’s highest ratings, the shop saw immediate, intense demand (dozens lining up before opening, two-hour waits for the first six weeks), hired six to seven additional staff, doubled overall business, and experienced a large social-media follower boost." - BySam Stone
