finn stern (finnstern)

Restaurants are a famously low-margin game. Daytrip Counter vs Daytrip: My wife and I pivoted our restaurant in Oakland this summer to focus on healthier, simpler, less expensive (~25% of former spend/customer) plates. Lots of room to improve, but the numbers are trending in the right direction. Any insights anyone would like to see?

• 4 replies
• 2 recasts
• 14 reactions

As a chef // proselytizer for small businesses = interesting cities, why this feels like the time to get on chain.

• 0 replies
• 1 recast
• 3 reactions

If every restaurant had to rely on michelin prices to subsidize valet service, our cities would be food deserts with tasting menus.

• 1 reply
• 0 recasts
• 4 reactions

https://zora.co/coin/base:0x37588f059870c7b1d0325e03904fe95b537353bb?referrer=0xb45adff1468766ceaeb6a8dc18f07266f4226ec6

• 0 replies
• 0 recasts
• 2 reactions