Closing a restaurant is one of the hardest parts of being a chef. All the time, work, emotions, blood, sweat, and tears that are put to open and operate a restaurant seems to go in vain. But, first, we need to acknowledge that at the end of the day, it is all about business. Is the restaurant making enough money?
Chef Aditya Muskita has been through it all. He shares his difficult experience of closing a restaurant, which has been a valuable lesson for him and his team.
Millions of things can decide the fate of a restaurant. If God forbid it fails, then don't let yourselves down! Rome was not built in a day! No form of success is achieved instantly! Brush yourselves up, and do it all over again. But as we say in the kitchen, do it better, and faster next time !!
Hope you enjoy the podcast !
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Check Him Out at: https://www.instagram.com/aditya_muskita/
Restaurants:
DB Bistro :
https://www.instagram.com/danielboulud/
https://www.instagram.com/dbbistrosing/
Relae:
https://www.instagram.com/restrelae/
https://www.instagram.com/chrifrapug/
Olives:
https://www.instagram.com/cheftoddenglish/
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Shot and Edited by Michelle Anjelica
Check her out at: https://www.instagram.com/michelleanj...
https://www.youtube.com/user/rexnus CHEERS !!
