How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
How a Chicago Restaurant Has Stayed Open For Nearly Three Decades
Richard Mott's first foray into hospitality was in the 1980s at the University of Chicago, where he started running a coffee shop in the basement of the business school when he was a grad student. By the time he graduated, he helped grow that single coffee shop into four locations across campus. He's a longtime Chicago-based restaurateur and his farm-to-table restaurant North Pond has been around since the late 1990s. Lately, he's expanded his business to include Spark Shared Kitchen, a catering
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Richard Mott 的第一次涉足餐飲業是在 1980 年代於芝加哥大學，他在研究生時期於商學院地下室開設了一家咖啡店。畢業時，他把那家單一咖啡店擴張成校園內四個分店。他是一位長期在芝加哥經營餐飲的餐飲業者，他的農場到餐桌餐廳 North Pond 自 1990 年代末以來已營業。最近，他將業務擴充套件至 Spark Shared Kitchen，這是一個餐飲企業的餐飲服務設施與孵化器。他對餐廳及整體餐飲業的實務經濟學頗有了解，並在芝加哥的長期職涯中見證了許多事。最近我們前往芝加哥訪問時，與 Mott 坐下討論食物與勞工成本不斷上升、為何顧客飲料消費減少，以及餐廳失敗的預期與意外原因。閱讀更多：芝加哥尋求借款以解決警察和解，恢復頭稅 Chipotle 的銷售勢頭正在放緩，分析師將放棄 Only http://Bloomberg.com 訂閱者每週可在收件箱收到 Odd Lots 通訊，並可無限存取網站與應用程式。訂閱於 bloomberg.com/subscriptions/oddlots 訂閱 Odd Lots 通訊 加入對話：discord.gg/oddlots 檢視 omnystudio.com/listener 以瞭解隱私資訊。