Chefs and their Work-Life Dilemma: Dinner Service vs. Quality of Living
A friend and a client recently shared a Food & Wine article on their social media. It was entitled “Why So Many Top Restaurants Are Closing for Dinner“. The article was about how restaurateurs and chefs were seeking better work-life balance by opting not to provide dinner service. Instead they would focus on higher quality breakfast and lunch and that would be it.
Can a restaurant owner afford not to be open for dinner?
I love food and of course, as a small business attorney, I like finding new spots to eat. Networking, meeting clients for lunch, and yes, sometimes picking up the owner as a client. Shouldn’t chefs and lawyers be friends? I often joke that I would trade services for food. Legalese in exchange for pasta bolognese! So as a fellow small business owner I do get the appeal of setting your own work hours, especially for the tough life of restaurant owners and chefs. The desire to spend quality time with friends and family, but of course there is a catch – is it cost effective?
Throughout the article there are comments about the economic realities of this operational decision:
“Though it seems like these breezy cafés should allow their owners and chefs to live breezier lives, many struggle to earn a decent living. Diners who don’t blink at a $100 dinner for two balk at lunch tabs that are half that. Lower price-points make it tough for even the busiest daytime restaurants to pay the bills.”
“Nicholas Morgenstern, owner of New York City’s vegetable-centric cafe El Rey, has been avoiding dinner service, but says it’s not sustainable.”
You Not Being Open for Dinner Might Create Opportunities
While I read through this article, I constantly wondered are there missed opportunities or creative solutions? My practice resolves around assisting business partners formalize their relationships. I also review commercial leases for food service and retail clients. So my feeling was: wow, no dinner service?! That is a lot downtime and an empty