How Food Critic Keith Lee Can Change a Restaurant's Fortunes | Bon Appétit
"A sandwich shop modeled after an NYC bodega offering items like a chopped cheese and a “Grown Up Grilled Cheese” that initially had steady foot-traffic but then faced staffing and management challenges; preparation for a viral visit (including ordering 300 pounds of beef) led to a first-day four-hour wait and a week of overwhelming demand, quadrupling sales briefly and settling afterward to roughly double prior sales with more customers dining in rather than just taking out." - BySam Stone
