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)”
Restaurants and stats:
They’re also the truth.
Continue reading “Restaurant Figures (A Lune)”
A few years ago I purchased a textbook about the restaurant business. I’m a bit of a nerd, and I was curious. I’m in the middle of reading chapter one, and I’ve already come across an issue.
It’s the following quote: “The restaurant is a potential money factory.” Continue reading “Why Do People Open Restaurants? (pt. 1)”
Will a restaurant,
fail, or fly?
Flip a freaking coin.
Continue reading “Why Open A Restaurant? (A Lune)”
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”
That’s a lot of stuff.
Please. Dine tolerant. Continue reading “107 Lunes”
Restaurants are beasts.
They twist like snakes, run like apes,
have crocodile teeth.
The human animal serves.
The human animal feeds. Continue reading “The Tanka Facts”
After reading John R. Walker’s intro, and perusing Audrey’s notes in the margin, I feel like I have some insight into the book. Not a critique, so much as a different take. I’ve been a part of a few restaurant launches (and some re-launches), but I am as much an expert on restaurants, as I am an expert on rocket surgery or unicorn colons.
Continue reading “The Restaurant: Intro to Chapter 1 (Pt.2)”
The textbook problem
is that they try to tell truth,
by just using facts. Continue reading “Chapter 1 (pt.2) Senryu”
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)”