November, 2008
You have a restaurant. The restaurant is born out of your desire to share your favorite recipes, create a place for people to feel a certain way.
Whether or not you know it, you’ve got a brand. There are things you will and will not do in your restaurant. (You have an internal compass that guides your decisions, that’s the brand.)
The product shouldn’t define your brand; it’s the other way around.
What’s your brand promise, for your product? Are you opening a restaurant to retire early and work less, or just because you love cooking and want to share it with the world? The latter is reason is enough, and if it’s real (and good), people will show up.
I want to get my restaurant open by the end of the year 2017.
The restaurant is a metaphor, the recipes are stories, and you’re helping me create the menu. Thank you for visiting, and please come again!
William Pearse publishes memoir, travel journals, poetry and prose. 
Keep the grill on!
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Nice! Thanks Daryl!
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Uh, excuse me? There’s a hair in my simile.
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You damn humorists. That’s good. I won’t play that game…I’ll get beet.
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Soup yourself.
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It’s not a restaurant unless you get good bread. Learn your flour.
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Good advice, thanks D. I don’t know squat about flour. Except on the east coast the bagels and pizza are better and they say that’s on account of the water hardness.
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