Starting and Growing a (Restaurant) Business

In getting to know new people, especially at work, the conversation usually includes where we've worked in the past. The fact that I used to work for an organic rainforest sorbet and gelato company ("ice cream," for short) usually meets some surprise. I suppose the food industry and tech aren't the most obvious career path bedfellows, but the mentality and skills of the entrepreneur translate well to starting or growing any small business. Apparently I'm not alone in this perspective: Chris made a similar observation about the common challenges facing entrepreneurs in response to an excellent column by Mr. David Chang of New York City's Momofuku Noodle Bar and (the new) Momofuku Ssam Bar. On a side note, we stopped by Momofuku Noodle Bar on arriving in NYC a few weeks ago. Chuck has been raving about it for ages, and he is note alone. We just beat the crowd at 5:30. We were blown away and still can't stop talking about the pork buns. I just keep adding underlines to that piece of paper where I first wrote "meat is good."