There comes a point in a restaurant’s life when the owner has to choose between prolonging the pain or pulling the plug. Both bring less than promising outcomes but the latter, while it might be a harder pill to swallow, can eventually deliver not just relief but also humbling lessons no textbook can provide. Mismanaged expectations “A lot of people think that opening a restaurant is easy. Some even think that owning a restaurant is like owning a trophy, a status symbol.
“Hiring a good and trustworthy accountant is a must in running a successful restaurant or any business for that matter. And make sure he does not double charge you,” says Miguel Pacheco. “Open Kitchen was in a residential neighborhood where people cook more at home and prefer comfort food. Yet, we did not want to label our cuisine or be known for a signature dish. For us, that would be a limitation to what our restaurant is capable of. I was really stubborn that way.