The failure of a small cafe is not a question of competence. It is a sad given. The logistics of a food establishment that seats between 20 and 25 people (which roughly corresponds to the definition of “cozy”) are such that the place will stay afloat—barely—as long as its owners spend all of their time […]
“We’ve found that you need uninterrupted stretches of time in order to get any work done. Like you need 3 hours when you are not busy or where no one is bothering you to get work done. It is really hard to do that in an office, which is why most people end up working […]
“What moves men of genius, or rather what inspires their work, is not new ideas, but their obsession with the idea that what has already been done is still not enough.” – Eugene Delacroix I think this could apply to some of the great Chef’s out there who have accomplished a lot but still work […]
CEO Howard Schutz of Starbucks has had almost a full year to bring his beloved Starbucks brand name from a diluted weak blend back to the full powered Venti double shot brand that he created. In his short return Schutz has faced not only an espresso laced recession but a little known brand entering the […]
“Bad trends were usually good trends. They just got watered down into a really bad, overdone trend.” – Chef David Chang talking about the 10 worst trends of the decade. Among the bad trends mentioned were steakhouses, sliders and foam. via [Chicago Tribune]
“I grew up in a family of people who were and still are wild about sports, and I hated sports. I was always the outcast of the family. I don’t know if you know my brother, Skip, a sports writer. He’s on ESPN. Well, my mother is totally into sports and suddenly now I’m OK in […]
Merchandising is where I make the most money for the least effort. We started on QVC, but they weren’t really nice to me, so I said, screw them. We took our products — knives, cookware, and my cookbooks — to the Home Shopping Network. Now, I go to Tampa six times a year to do […]
