Can Organic Be Cheap?
This guy wants to be an everyman's Chez Panisse. How does he do it?
--Making choices: he switched from Straus Family Creamery milk back to regular milk when he realized not enough people cared about the difference.
--Wasting less: "Businesses in general and restaurants in particular are extremely wasteful," says Ross.
--No tablecloths, less laundry, reducing the quantities used of bleach.
--Occasionally losing money: "Muse has not broken even consistently," [Ross] says. "Quality is very important to me, and I keep ratcheting that up. Oftentimes the bottom line isn't there. It's not a great way of running a business."
Sounds like a pretty cool guy. Here's an article on another one of his restaurants.
0 Comments - Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
