I am a retired accountant and an amateur chef.  For decades, dinner guests have told me I should open a restaurant.  The accountant side of me has replied that the prices I would have to charge would not allow for a viable business model.  The pursuit of excellence is costly.  Sourcing the best ingredients and combining them in extremely labor intensive recipes can create costs that cannot be fully borne by customers.

I am a retired accountant and an amateur chef.  For decades, dinner guests have told me I should open a restaurant.  The accountant side of me has replied that the prices I would have to charge would not allow for a viable business model.  The pursuit of excellence is costly.  Sourcing the best ingredients and combining them in extremely labor intensive recipes can create costs that cannot be fully borne by customers.

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