Starting and Growing a (Restaurant) Business
In getting to know new people, especially at work, the conversation usually includes where we’ve worked in the past. The fact that I used to work for an organic rainforest sorbet and gelato company (”ice cream,” for short) usually meets some surprise. I suppose the food industry and tech aren’t the most obvious career path bedfellows, but the mentality and skills of the entrepreneur translate well to starting or growing any small business. Apparently I’m not alone in this perspective: Chris made a similar observation about the common challenges facing entrepreneurs in response to an excellent column by Mr. David Chang of New York City’s Momofuku Noodle Bar and (the new) Momofuku Ssam Bar.
On a side note, we stopped by Momofuku Noodle Bar on arriving in NYC a few weeks ago. Chuck has been raving about it for ages, and he is note alone. We just beat the crowd at 5:30. We were blown away and still can’t stop talking about the pork buns. I just keep adding underlines to that piece of paper where I first wrote “meat is good.”
ChuckEats said,
May 31, 2007 @ 11:15 am
I told you so
Next time, do the Ssam bar - I think the food is a little better and I prefer its lounge-y atmoshphere.
Of course, by the next time, they might have opened their ‘tasting menu’ restaurant/concept.
CZ said,
June 6, 2007 @ 8:44 am
You’re too cute - glad you enjoyed it. FK and I loved the place too. It is, by far, the least expensive place Chuck has ever recommended - with the exception of Manresa, he’s never been wrong!
I wonder if there are any comparable noodle places in the Bay Area? A new place opened up in my hood - Noodle Theory - that tries (Neiman Ranch pork, etc.), but it is a far, far cry.
Speaking of gelato, have you tried the Sheer Bliss stuff yet? Ummm.