It Figures, or Why Do People Open Restaurants? (pt. 2)

In academia, textbooks are considered tertiary sources. But my gut tells me that most people read them as primary sources. It’s part of the process of maintaining and exerting authority. While reading through textbooks, some things are left understood, when they shouldn’t be.

While it can be difficult for a book to stop at every statement to prove a premise, it’s dangerous if you don’t. Textbooks should come with a front cover warning: “Information not refrigerated. Product may have spoiled.” Continue reading “It Figures, or Why Do People Open Restaurants? (pt. 2)”

The 107 Facts

When it comes to “Restaurant Theory” what I’ve laid out so far are largely a bunch of disconnected ideas.

– Restaurants are human building subcontractors.
– Restaurant waiters are the “Mentor” in the customer’s monomyth.
– Restaurants require minimum amounts of dookie pots.
– Restaurant textbooks are full of information but still lack information.

At this point, it’s a lot of ideas with no structure. I’m a rambling drunk in the corner of the bar eating pickled eggs and telling you it’s caviar. Continue reading “The 107 Facts”

The Restaurant: Intro to Chapter 1 (Pt.1)

Audrey was a student. She purchased a textbook: The Restaurant: From Concept to Operation by John R. Walker. Audrey then donated that textbook to a Pasadena Goodwill where I purchased it circa 2012.

Audrey, John R. Walker, and I are all going to go on a little journey. I’m not a restauranteur, but I’m considering creating a restaurant from scratch, and this seems as good a guide as any.

Continue reading “The Restaurant: Intro to Chapter 1 (Pt.1)”