In case you haven’t heard, we’re in a recession. Okay, after dropping that shocking nugget of the obvious on you, we have some interesting findings to discuss. Yesterday, Thomas Minchella, the executive chef at McKendrick’s Steakhouse, linked (via twitter) to a very interesting article from entrepreneur.com.
Amongst other things, the article includes discussions with a number of restaurateurs who have shown balls of steel the past year and change. I’m not 100% sure I agree with the idea as a whole. Certainly, the recent activity in the ATL seams to support the authors premise. Ultimately, regardless of the economy, the best time to open a restaurant is when you are ready. There are no shortage of successful food stops in the city … however … there are no shortage of those closing up shop. The cream always rises to the top!