In the last few years, some pretty well known Chinese / Japanese chain restaurants/ eateries opened in the Bay Area- Din Tai Fung, Ippudo, Meet Fresh, 85C. Chef Hung’s is coming possibly next week. Chick and Tea is a local shop selling Taiwanese food. All of them attracted enormous queues when they first opened, and some still did after a few months of operations. I don’t know if its a phenomenon unique to Chinese / Japanese chain restaurants but it certain seems quite prevalent for this group.
What do you think is the reason behind the oftentimes absurd queues? I have my own theories but I am curious what others think. (And yes, I have been guilty of writing about some of them before they opened, joining in the high level of public interest. Though I rarely queue for a variety of reasons.)