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Balance in a Restaurant Partnership

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#1 ExtraMSG

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Posted 19 April 2006 - 03:44 PM

Cathy, Nostrana's partnership seems especially interesting because it's not just a chef with some investors behind her. It's a group of experienced chef-owners, really, who are directly involved in the business on a day to day basis.

Have you found it relatively easy to balance each other's desires and opinions? Do you think the partnership is a net gain, benefitting from your combined experience, talents, and ideas? Would you like to do something on your own in the future that is entirely your vision?

The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's