Even prior to the advent of The Bistro, I always thought CYs had a unique opportunity as far as restaurants are concerned. They could turn their kitchen space into a money maker and create brand buzz by renting the facilities to young chefs. The third-party vendor could be required to provide a certain entry menu (eggs and fruit at breakfast, sandwiches all day, etc...) but also be given leeway to expand the menu, within certain price constraints and, of course, the limits of what can be done in a Bistro kitchen. Doing this could turn the CY restaurant into a unique destination for people within the city and create a reason for travelers to want to stay there. They actually do something like this at the CY Montreal (a steakhouse that is open for breakfast) and the DC Metro Center Bistro (more than just the regular Bistro menu/setup), and it works. There are budding Kevin Gillespies all over the country.

Instead, CY has gone with overpriced microwaved cardboard served unenthusiastically in mostly empty dining rooms. The Bistro is food of last resort when they could inexpensively create something good enough to drive business. The space remains mostly unused most of the day and couldn't possibly be profitable.