Topic: Your Career
Your Current Career
If you closed a restaurant during your career, what goes into the decision-making process to close a restaurant? Does it take a lot of thought, or is there a certain point where you just instinctively know?
My first chef gig was at this little restaurant in Savannah, Georgia. I was brought on board to help refine the quisine and bring in more customers. After about 3 months I was named General Manager/Chef. About 4 months later I had to talk the owner into closing the restaurant. It was was to far in the red to bring back.