Grub Street does the math on non-New Yorker chefs (Danny Bowien, Andy Ricker) who decide to open in New York (and then after that, places like Las Vegas): "If you can successfully run several locations at once, you can scale that model while living wherever you want. In other words, once you have two restaurants that can run without you there, you can pretty easily have six or seven." [GSNY]
New York Expansionwire
by Paula Forbes
Building a successful co-op should also be "rooted in justice, equity, and a holistic view of the world"