| That's an interesting way of looking at it. I don't agree though. No matter how much he invested, it wouldn't change the fact that he wasn't profiting. You can't just throw money at restsurants, and expect a return. For example: say he had paid off his bills then upgraded all the plates, cutlery, glasses etc, to make it seem more upmarket. Notw throw more cash to hire a trained high end manager, and build up his existing staff. That doesn't change the fact that people were not spending what he needed to profit. From the whole bullshit confit chicken, that he either a)had a bad head chef or b) was dictating what he wanted, based off of what he had seen, despite any actual hospitality sense (this I think is more likely, from the articles tone). You can't just demand the highest quality ingredients, throw money as your staff, and expect patrons to flock in. |
The fact that this guy switched chefs pretty early was a tell for me. People aren't dumb, they know the price of chicken, and expecting them to pay $29 was just dumb/naive.
It's hard to go through a failure like this, I can sympathize with him. It took me 20 years to get over my restaurant, and I still daydream about all the "what-ifs" and "wtfs" that I experienced. Then I look back and realize that I was far better off getting out of hospitality and into IT. The burnout I was already experiencing would have killed me.