Behind the Line: Greg Biggers

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?

Chef greg biggers b-w
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.
 
 

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