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Perhaps a quick skim of Anthony Bourdain's Kitchen Confidential might help. His position is that running a restaurant is very different from cooking for yoursel
by 2b3a51 4y ago
Perhaps a quick skim of Anthony Bourdain's Kitchen Confidential might help. His position is that running a restaurant is very different from cooking for yourself and friends.
But obviously many people do set up and run restaurants.
- TheOtherHobbes 4y agoNot always successfully. But... quoted industry failure rates are insanely variable - from 17% to 60% in the first year, depending who you ask. The variability possibly says something interest in itself. Clearly a restaurant is literally a food production line. It has to run smoothly and efficiently across a wide range of circumstances and load factors. And it has to handle shortages and customers who may be overly demanding, drunk/high/irrational, or actively hostile, while keeping staff morale high. I'd guess that being able to make something nice at home seems like a good start, but isn't necessarily the most relevant qualification from a business POV.