Q&A

A collection of 44 posts

Q&A Featured

What a 25-concept restaurant group can teach a single location

Chef Michael Mina on staying true to your concept while adapting to a new market

The Prep public
What a 25-concept restaurant group can teach a single location 3 min read →
Q&A Featured

How sourcing locally pays off for independent restaurants

Knowing your farmers and producers changes what ends up on the plate and the bottom line

The Prep public
How sourcing locally pays off for independent restaurants 4 min read →
Q&A Featured

He turned regional ingredients into national acclaim

How a self-taught sushi chef built national acclaim by committing fully to his own vision

The Prep public
He turned regional ingredients into national acclaim 3 min read →
Q&A Featured

The diner format, completely reinvented

How a James Beard semifinalist brought fine dining precision to a casual concept

The Prep public
The diner format, completely reinvented 3 min read →
Q&A Featured

Chef-driven doesn't have to mean expensive

A Beard semifinalist on building a fast-casual concept that doesn't sacrifice the craft

The Prep public
Chef-driven doesn't have to mean expensive 4 min read →
Q&A

What building a restaurant on $60K forces you to figure out

How frugality, honest partnerships and one-on-ones built a lasting restaurant business

The Prep public
What building a restaurant on $60K forces you to figure out 5 min read →