Forums
Who makes the best restaurateurs?
In the Caterer Interview with Fernando Peire (last week's issue), the director of London's the Ivy spoke a lot about the difference between restaurants run by chefs and those run by front of house folk.
Would any restaurateurs be happy to participate in some research?
Hi, My name is Steve Chilton and I’m studying for a Masters in Business Administration (MBA) at Kingston University, south west London. It’s a part time course, which I fit in around working full time.
Restaurateur vs Chef Patron
What qualities does a top restaurateur need to have? Is Jean-Claude Vrinat the perfect example?
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