Grasp Becoming A Restaurateur Compiled By Patric Kuh Depicted In Electronic Format

journalist and food writer Patric Kuh explores the restaurant industrybased on the experiences of Lien Ta and Jonathan Whiteners Heres Looking at You restaurant in Los Angelesand reveals essential details for anyone considering a path to this risky profession.


Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure, Patrick Kuhs Becoming a Restaurateur takes readers behind the scenes of one of Americas trendiest new restaurants, revealing how Lien Ta and chef Jonathan Whitener of LAs Heres Looking at You managed to beat the odds.
With valuable information about what daily life for a professional is like, this is an entertaining, practical guide to what makes a master restaurateur, from writing the business plan to opening night and beyond.
I've never worked in the restaurant industry and found all the considerations for a future restauranteur interesting, I liked that the journalist interviewed the owners of a specific successful restaurant Here's Looking at You instead of outlining a general howto, I never even knew this Masters at Work series existed! What is a huge asset is this is a series that has journalists that shadow professionals in the you experience many aspects of details that let you in on what it takes to experience a particular profession.


I loved the resources also provided at the end of the novel, and loved the in depth interviews with, in this case, restaurant owners, cooks, chefs, and more.
Form the financials to schedules, to what you need to have as a mentality if thinking of this profession, great insight, I thought this book was OK, I liked that it was a quick read, Even for me. i liked the appendix with book recommendations and even a Youtube show,
Reading this book made me that about whether I want to own and run a restaurant,

I have not been a restaurant for years, I like the idea of making food and serving it to people, I think I would rather own a food cart that would sell only a few items,
I recently saw on TV news show a story about ayear old man who got tired of being retired so he started a show that sells cupcakes.
And now he wants to star an ice cream shop, I think something like that is what I would rather do than run a restaurant,
Maybe I could own a doughnut shop or a coffee cart or a pizza by the slice cart, That sounds more interesting to me than owing a restaurant, Opened my eyes to the hidden world of managing a restaurant and how much work and details it takes for one to get a restaurant started, manage it, and make it successful.
Highly recommended to anyone who enjoys visiting restaurants youll start to appreciate it more and understand the art behind it all Really loved this, Slow at first, but by half way I was loving in, Super intimate, inside look at the life of a restaurant owner, Learned something and was inspired too!! Winwin, Nice book, mostly about Here's Looking at You in Koreatown, and somewhat about Rossoblu, in the Fashion District of Downtown Los Angeles, I've been to both places, and I'm a regular you might almost say "family at Rossoblu, I learned quite a bit about how things work in highprofile restaurants in LA, and it made me think I should go back to Here's Looking at You, which I haven't been to.
It also covered All Day Baby, a Here's Looking at You project in Echo Park, and ot piqued my interest about that as well, Patric Kuh is a Paris trained chef who has worked in preeminent restaurants in France, New York, and California, He has written for Gourmet, Esquire, and Salon, com and is the author of a novel, An Available Man, He lives in Los Angeles, California, .