Running a restaurant might seem like a dream come true — good food, great vibes, and the chance to serve up joy on a plate.
But what’s cooking behind the scenes? It’s a never-ending dance of balancing budgets, managing people, and surviving the pressure of every customer, every order, and every shift.
Coming up at 9 a.m. on Monday, MPR News host Angela Davis and her guests talk about what it takes to start and manage a restaurant — and keep it open.
And we want to hear from you, too.
Why do you think so many restaurants go belly up? And how do some become legends?
Have you worked in a restaurant or opened one? What went wrong? What worked?
Call us during the 9 a.m. hour at 651-227-6000 or 800-242-2828.
Guests:
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Stephanie Shimp is the president and founder of Blue Plate Restaurant Company, which owns nine restaurants including the Highland Grill, the Lowry and the Blue Barn at the Minnesota State Fair.
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Joy Summers is a food and drink reporter for the Minnesota Star Tribune.
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Chris Farrell is a senior economics contributor for MPR News and Marketplace.
