In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
Sentiment: NEGATIVE
I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.
Famous pivot stories are often failures but you don't need to fail before you pivot. All a pivot is is a change is strategy without a change in vision. Whenever entrepreneurs see a new way to achieve their vision - a way to be more successful - they have to remain nimble enough to take it.
I'm afraid I am a bit of a technophobe - a nineteenth-century man caught in the twenty-first century. But there is one piece of technology that I would especially welcome: a device to automatically balance restaurant tables on all four legs so that they don't rock back and forth.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
If you're Stephen King and you have a massive body of huge-selling well-respected work, you can pivot and do whatever you want. I don't have that body of work, I don't have that audience that's comfortable with me enough yet to follow my bliss with me.
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
People use restaurants to do business, to do politics, to socialize.
If a restaurant kitchen is your office, Nom is for you.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.