Restaurant success starts with a clear vision and a plan

03/4/2011 | Wall Street Journal, The

Three European chefs bucked the odds, opening new eateries that quickly succeeded in an industry in which more than half the players close within three years of opening. Their concepts were very different, but they shared a common trait: Each began with a clear vision of what they wanted to do and a plan for how they would do it. "We had the definite intention to define a new Nordic cuisine that embraced the Arctic and brightened the world by virtue of its great taste and unique character. However, we also wanted to create a great restaurant and earn a profit," said Noma's Claus Meyer.

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Executive Chef
University of Southern California
Los Angeles, CA
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY