TL;DR? I talk about us OPENING A RESTAURANT and our business model thoughts in a challenging time. AND There’s my favorite hollandaise recipe ever from my upcoming book.

AND it’s for paid subscribers only. Why should you subscribe? Because this is a reader supported publication. I post weekly so I can create income separate from the company I am the CEO of. It’s part of our equitable income strategy we’re working on making a permanent thing. Our lowest paid employee is $20 an hour, yes even typically ‘low cost’ labor jobs. And our highest paid to lowest paid employee ratio is 1:5, max.

This morning–well not this morning that you come to read this, but rather this morning as I write–is officially the end of my first TWO weeks as a restaurant owner. If you didn’t hear, because we’re not exactly the fanfare type…Kendall, Ross, Chris, and myself (and our parent company) all bought a restaurant. In Grasse. That is in quite the state of ‘in need of repair’. It is much more akin to a space that needs to to condemned (at the moment) than a restaurant.

The irony of this timing is not lost on me….

okay, perfect

okay, perfect #17: Kofte Baharat Hollandaise…

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