 “New media” is easy to see as old media with looser packaging. Megyn Kelly and Piers Morgan are doing on YouTube what they used to do on cable. Amazon Prime’s stream of the NBA playoffs is just a standard television broadcast, but harder to find. But the changes in how information and culture spread are transforming media, and everything around it, in deep and subtle ways. This came out unexpectedly last week in a conversation we had with one of the best young chefs in America, Flynn McGarry, the chef and owner of buzzy new Hudson Square restaurant Cove. The collapse of the gatekeepers — food critics — has made it challenging for big highbrow restaurants to sustain the buzz needed to stay in business, he told us on Mixed Signals. So restaurateurs in New York are opening up more accessible, less ambitious spots. In the old days, a New York Times critic could “make or break you,” he said. “What we’ve kind of landed on right now is that we just all need to be neighborhood restaurants.” The platforms, too, have changed in a way that makes it more difficult to connect with audiences, McGarry observed. He noted that he used to post available tables on Instagram, and they’d immediately get snatched up. Now, McGarry said, his followers complain the Instagram algorithm is serving them his posts too late. It’s a familiar story to anyone in media: Novelty can still go viral, but the accelerated hype cycle means you can no longer shoot for scale, or expect one good article to sustain interest in you for more than a small window of time. Instead, you need to find your community. Virtually every media company is a neighborhood restaurant now. McGarry told us that to better connect directly with his audience, he’s taking the logical next step for any neighborhood restaurant, or small media outlet: He’s launched a Substack. Also today: A new culture magazine with a twist debuts tomorrow, and inside a white male staffer’s discrimination complaint against The New York Times. |