New York eating is again in an enormous method. Eating places are opening in report numbers, a lot of them lavish, well-funded institutions with superstar cooks. So how does a budding restaurateur fare in such a crowded, aggressive discipline? I would like to comply with an proprietor (or house owners) as they plan, construct, function and open a restaurant, overcoming all of the hurdles, from negotiating a lease to getting a liquor license to making a menu.
I am Priya Krishna, a meals reporter and interim restaurant critic for The New York Instances (however I will not be reviewing any eating places on this story). I like to take a look at eating places from all angles – not simply the meals they serve, however who wash their dishes are, or how their servers and diners really feel tipped. Over the course of a number of months, I shall be spending time each in individual and on the cellphone with this first-time restaurant proprietor and employees as they create the restaurant to life. I wish to find out about each a part of the method – even the best options. The story will give attention to one matter, however I could interview different first-timers to achieve extra perception.
I’ll learn every response to this questionnaire and make contact with you if I wish to be taught extra about your story. I will not submit your reply instantly, however it will likely be a place to begin for an preliminary dialog. And I cannot share your contact info exterior of the Instances newsroom or use it for any purpose apart from to contact you.
