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What if the standard you are most proud of is the thing holding your restaurant back? Justin Devillier has run La Petite Grocery in New Orleans for two decades, won a James Beard Award, opened a 210 seat brasserie, closed it, and is now opening Daughter's in the old Upperline space. His take on con…
What if the reason you can't make payroll is that you're still trying to compete on value? Sava Farah fled communist Albania at five, landed in the Bronx, and opened her first Ann Arbor restaurant at 23 with no degree, no investors, and no plan beyond work ethic. Nearly twenty years later she runs …
What if the reason nobody is walking through your door has nothing to do with what's on the plate? Ed Harris won Chopped, spent five years at Buddakan, then left the kitchen entirely to raise his kids and build a business from home. Today he consults for hotel groups, develops spice lines for other…
What if the most profitable business in your restaurant is the one you only take when the phone rings? Most operators pour everything into the dining room. In my own restaurants, in-house dining netted 10 to 12% in its best months, while events cleared 30 to 35% out of the same kitchen. In this tak…
سلب مسئولیت: پادکست و آثار هنری تعبیه شده در این صفحه متعلق به Josh Kopel است که متعلق به صاحب آن است و به Listen Notes، Inc وابسته یا تایید نشده است.