Living the Hipster Life: Micro-Restaurants
24th March 2013
It’s clear why chefs want to make this kind of food. They get to put their highest-level skills and most carefully selected products into every dish—and they earn the satisfaction of seeing the meal they create each night consumed before their eyes. What’s much less obvious is why restaurant owners and investors want to get involved in this kind of business.
March 25th, 2013 at 19:57
Yeah, those that have an arm and a leg to spare for supper. The rest of us … eh, not so much.