Opening night is usually glamorized in restaurant culture. What’s a truth about opening nights—good, bad, or absurd—that people rarely hear?
I felt like I wanted to throw up at most of the opening nights. The perma-smile was mostly for show.
Boka Restaurant Group has become synonymous with excellence. What’s something about building that culture that surprised even you?
It’s not linear. Just when you think you have reached safe land, someone or something throws a wrench in it. I am big adopter of “bad things happen, but I’m prepared for them when they do.”