"Why would someone who found substantial success in one of the most risk-averse
industries known to man decide to get involved in the restaurant business, with its estimated (conservatively) 90 percent mortality rate? And not just any restaurant. A kosher restaurant. Not just any kosher restaurant. A fine dining establishment. Go ahead, take a minute. When was the last time you put the words, “kosher” and “fine dining” together? So, what was he thinking?"
Read the full article here
Tuesday, July 28, 2009
Subscribe to:
Posts (Atom)
