To me, saying that it's a nationwide search doesn't prevent the second in command from applying for and winning the job. They are saying that they are a national-caliber restaurant, and they are going to consider the leading candidates, no matter where they are.
The distillery has only been open for 2 years. How are they supposed to have older liquors? If they had a time machine, I assume they would do something more lucrative than age bourbon.
Fluffy Fresh on Johnson Drive is pretty good, if memory serves. When they sell out of donuts they close, and I can scarcely remember the last time I was up early enough to get there before sellout.
The economics outlined by Canadian Rapper is a perfect illustration of why so many restaurants fail. In addition to the raw material cost for the food is:
* the labor of everyone who works in the restaurant (cooks, dishwashers, even waiters)
* rent and/or taxes on the building
* insurance on the building and the business (liability, workers comp, etc.)
* building maintenance (cleaning crews, landscaping, snow plowing)
* utility costs (electric, water)
* waste hauling (trash, grease)
* equipment purchase/rental (stoves, ovens as well as dishes, silverware)
* equipment maintenance
* episodic costs (accountants for tax prep, lawyers for reapplication for licenses)
* licensing fees
* spoilage when the restaurant is not particularly busy.
This is just a list off the top of my head of what you have to do to BREAK EVEN, based on my observations of working in a restaurant and, you know, living in the real world. Now if you also want to make money and pay yourself a salary as the restaurant owner, you have to do all this first. Good luck with that.
Fish tacos and other Lenten goodies at Holy Name in Rosedale, KCK. I haven't been for their Lenten meals, but the food at their Ice Cream Social in the summer is pretty kickass. The really hot salsa was super flavorful, but gradually made my face go numb the more I ate it.
They're really not that hard to make. Like anything else, they are hard to make really well. The advantage of doing it yourself is the wider range of things that can go into them. Oh, and the ability to get the masa just the way you like. Bonus factor is inviting people over to form the assembly line and drink beer.
Re: “Saru Jayaraman laughs at the $25 hamburger and other restaurant myths”
It's actually at
http://thewelcometable.net/