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I attended a book talk this morning by Portland/Chang Mai based Andy Ricker (Pok Pok). Of course, I asked him what the restaurant business is like right now. He said "I don't want to talk about it" and then proceeded to talk about it. He said "just don't do it." Margins are tiny.
Ricker repeated the often heard insight that if you make any profit as a restauranteur it is on the sale of liquor. He was talking today about his 3rd book on noodles. He dissed being an author and then talked about the difficulty of selling his Som drinking vinegars at a profit.
Ricker talked about his time with Anthony Bourdain and said it amounted to about 40 minutes. Most time is waiting for a shot or reshoots.
Bourdain said to Ricker he had the best job in the world but was alone almost all the time and was unhappy. "Driven by what he was doing."
Bourdain said to Ricker he had the best job in the world but was alone almost all the time and was unhappy. "Driven by what he was doing."
