Have you ever wanted to own your own Restaurant? Do you think it's easy?
People have told me for years that I should open a Restaurant but they seem to think it's really easy to just open the doors of a space and start selling food.
Not so much. Nearly 30 per cent of new restaurants fail within the first year.
It's a very high risk investment where most of the capital comes from borrowing from banks, credit cards and friends and family.
If you aren't financially independent or have lot's of support from friends and family, you will find the process very challenging. It takes a village to open a great restaurant. If you want to know why your meal costs so much then you should see this film as it takes you through the behind the scenes process of building a restaurant from the ground up.
New Chefs on the Block is a feature documenting the roller-coaster ride of two young chefs in Washington, D.C., as they estimate their budgets from design to opening nights of their first restaurants.
Chefs Aaron Silverman of Rose's Luxury and Frank Linn of Frankly...Pizza! are in for a big shock as they incur increasing costs due to the number of obstacles in their way in the process of construction, permits and human resources issues that they must overcome to get to their Opening Nights.
How important is a review from the Big Local newspaper? It can make or break a restaurant. Social media is also the new game changer although influenced mostly by the original big media reviews.
The Chefs featured in the film are a dedicated new breed of Chef/restauranteurs who have modelled their businesses after successful restauranteur Danny Meyer's practice of treating his staff well and building a community that stays together. Gone are the days of the loud dictator chefs. And the diners are better off for the changes.
Two chefs in DC struggle to open their first Restaurants. NEW CHEFS ON THE BLOCK
Directed by Dustin Harrison-Atlas
Starring Aaron Silverman of Rose’s Luxury and Frank Linn of Frankly...Pizza! Featuring legendary chefs and restaurateurs Danny Meyer (author, “Setting the Table”), Michel Richard (2-time James Beard Award Winner), Mike Isabella (Bravo Top Chef All-Star) and Washington Post food writer Tim Carman.
96 MINUTES | 2016 | USA | INTERNATIONAL PREMIERE | RATING: G
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