How restaurants old and new make money – LOB 068



The restaurant business isn’t easy. 90% of new ones fail. But that also means some succeed. Here are a few success stories as The Language of Business looks at restaurant profitability.

Host Greg Stoller interviews three different restaurateurs: Rafael Barbosa, CEO for Fire+Ice Interactive Grill & Bar in Boston’s Back Bay; John Akar and Greg Sessler, Co-owners of Cava Tapas and Wine Bar in Portsmouth, NH; Andrew Weiner, Owner of Catering by Andrew in Brookline, MA.

Cold open “Olympia Deli” clip courtesy of NBC Saturday Night Live (1975).

 


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