Real talk from real NYC restaurant operators
Got a surprise visit today at 12:30. Right in the middle of the lunch rush. Inspector was actually pretty fair but caught us on the handwashing sign in the prep area...
Took 3 months of back and forth but we got them down to 18% commission. Here’s exactly what I said and who I talked to...
This is the third time in two months. I’m paying $22/hr which is above market for the area. Starting to think I need to completely rethink my staffing approach...
When we opened in Astoria everyone said we were crazy. Rent is brutal, the block had no foot traffic. But we focused on catering + delivery and it finally clicked...
Been in this spot in the East Village for 6 years. Great location but the landlord knows it. Just got the renewal and it’s a 22% increase. Anyone dealt with this?