Thanks for the article Stephen, it clarifies a lot the reasons behind the changes at La Belle Assiette. I think you’re inventing a concept here, and a smart one at that — a few companies have defined categories for their marketplaces but none with such balance between defining templates and letting creators fill in the blanks. It’s true that high-end catering is a strange beast though.

I also imagine that from an analytics point of view, it’s much easier now with well-defined patterns, both for your internal needs and to provide feedback to chefs.

Question, how did chefs react to this change? I’m sure at least some of them saw the change as a restriction to their creativity, didn’t they?