Its the math! Restauranteurs who understand how they can funnel their creativity through profitable service models will keep winning. And as a bonus to their guests, everything is on point (service, decor, the bathrooms!) because these entrepreneurs see every detail.
My grandmother, Sally Schmitt, ran a prix fixe at the original French Laundry from 1978 to 1994. It was the key to so much of what she did, staying a hands-on chef/owner, moving more deliberate in the kitchen, keeping a smaller staff, and like your examples, running a profitable restaurant.
Wow. What a cool link to history. I remember reading about how Keller bought it from the original owners but don't know much about them. Wish I could have gone to that French Laundry. Is she still with us?
but yes, the cost is crazy obviously. i love a menu where you know what you are getting and how much it’ll cost, and really love knowing that workers are benefiting from it. even better if it’s a BYO! wish more places like this would open in philly
Its the math! Restauranteurs who understand how they can funnel their creativity through profitable service models will keep winning. And as a bonus to their guests, everything is on point (service, decor, the bathrooms!) because these entrepreneurs see every detail.
My grandmother, Sally Schmitt, ran a prix fixe at the original French Laundry from 1978 to 1994. It was the key to so much of what she did, staying a hands-on chef/owner, moving more deliberate in the kitchen, keeping a smaller staff, and like your examples, running a profitable restaurant.
Wow. What a cool link to history. I remember reading about how Keller bought it from the original owners but don't know much about them. Wish I could have gone to that French Laundry. Is she still with us?
Sally passed at 90 in 2022. But she left us a book (https://sixcaliforniakitchens.com) and a NY Times OpDoc that was released the same year (https://m.youtube.com/watch?v=O5d1Cclk5QA).
this was super interesting! thank you for writing
Thanks, Mindy. Clearly a passion project. I miss going out. Have you had to cut back on restaurants?
i have a two year old so yes🤣
but yes, the cost is crazy obviously. i love a menu where you know what you are getting and how much it’ll cost, and really love knowing that workers are benefiting from it. even better if it’s a BYO! wish more places like this would open in philly