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Nouvelle cuisine is the ideal answer when a restaurant becomes too popular. In these cases, the chef is worked off his or her feet trying to keep all those tables supplied with appetising, nutritious food. Increasing the prices may offer a temporary relief from the overpopularity of the eating-place, or it may instead create an atmosphere of quality and exclusiveness, thereby increasing customers further still. Switching from food to Nouvelle Cuisine helpfully reduces the number of customers to manageable proportions, without resorting to such unpopular or illegal measures as salmonella or e-coli.
No one single characteristic describes Nouvelle Cuisine. Rather, a combination of known attributes, when seen together, determine the style to exist.