Old Books
Award-winning journalist and food writer patric kuh explores the restaurant industry—based on the experiences of Lien TA and Jonathan whitener’s Here’s looking at you restaurant in Los angeles—and reveals essential details for anyone considering a path to this risky profession. Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure. Patrick kuh’s becoming a restaurateur takes readers behind the scenes of one of American trendiest new restaurants, revealing how Lien TA and chef Jonathan whitener of la’s Here’s looking at you managed to beat the odds. With valuable information about what daily life for a professional is like, this is an entertaining, practical guide to what makes a master restaurateur, from writing the business plan to opening night and beyond.