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Source link: http://archive.mises.org/15513/raw-capitalism-in-the-restaurant-world/

Raw Capitalism in the Restaurant World

February 2, 2011 by

The beauty of the kitchen is that credentials or degrees don’t matter. If there is such a thing as dog-eat-dog capitalism, this must be it — with customers holding the leash. FULL ARTICLE by Doug French

{ 3 comments }

Tim Kern February 2, 2011 at 11:28 am

Would you like fries with that? Oh — they’re $350.

lenita February 2, 2011 at 12:39 pm

Very good article. Bottom line, I agree with Bourdain. Getting in the restaurant business is something you will not miss after leaving it. The hectic life, random hours, meeting the budget and making it profitable, holding the consistency of making good stuff good all the time, high employment turnover, and finally meeting your clientele expectations. Very stressful job and do not pay back the time invested in it. On the other hand, taste is a very subjective matter. Talent is very pricey and hard to find and keep. Who wants all this? Frankly, it is not a gold hen having a restaurant, specially now that the economy is not favoring many out there. Finally, it is very particular and curious to me that the businesses that survive periods like this are those which are at the back of the door of those fancy restaurants and do not appear in the “Restauranteur” magazine.

Dave Albin February 2, 2011 at 10:52 pm

A curious thing happened near where I live – Flav’s Fried Chicken opened.

http://clintonherald.com/local/x530799996/Flavs-Fried-Chicken-officially-opens

Such a stange occurence, with good southern cooking (it really is good), has created hour long waits, with Flavor Flav entertaining the crowds with impromptu raps – crazy! The question is, how long will it last?

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