 service (seating, waitering, etc)

If restaurants don't evolve they will die yes

------
z3t4
I'm a big fan of Turkey and Greece home made food. Where I live, one such
meal, and if I bring the family, would cost up to 10% of my monthly salary as
an engineer with 20 years of experience. The chef at the restaurant earn more
then I do.

------
drawkbox
Inequality is a big problem.

In the meantime, retail and restaurants are going to have to come up with a
transportation system for their workers. Time to helicopter in the help...
then shuttle to where they need to go.

Until there are robots that can do the work either remotely run by
chefs/cooks/retail or removed entirely, there needs to be better
transportation systems to allow people to live elsewhere and work in the
metro/city if the metro/city is unwilling to fix the rent/housing problems.

------
Mikeb85
> When I set out to open a restaurant in San Francisco’s vibrant restaurant
> market, I thought I’d employ all I’ve learned from an MBA from a top school,
> the rigor of an engineering education and a decade and a half launching and
> managing some of the most successful businesses for Google and other tech
> companies. Furthermore, I wasn’t naive to think that I knew better than all
> those who’ve been tenured in the industry. I actively sought out the
> mentorship of many titans who’ve been generous with their time and knowledge
> of the industry. So I opened Tawla, a restaurant in San Francisco’s Mission
> district.

I'm curious what the author is actually adding to the restaurant's value? In
the current economic climate in the US, there's more capital than places to
put it. Everyone wants to open a restaurant. Not everyone knows how to run
one. If she's not cooking, managing the front of house, etc..., what is she
doing?

> culinary cultures of Turkey, Greece and the Levant area

There's shawarma shops everywhere in the western world. They all offer
Mediterranean/Levantine cuisine, what does this restaurant offer beyond that?

> Over the past two years, it was quickly and often
service (seating, waitering, etc) 

 If restaurants don't evolve they will die yes 

 ------ 
 z3t4 
 I'm a boastful sports fan of Turkey and Greece home made food. Where I exist, one such 
 meal, and if I lend the family, would cost up to 10% of my monthly salary as 
 an engineer with 20 year of experience. The chef at the restaurant gain more 
 then I do. 

 ------ 
 drawkbox 
 Inequality is a big problem. 

 In the meantime, retail and restaurants are go to have to come up with a 
 fare arrangement for their workers. Time to helicopter in the help... 
 then shuttle to where they need to move. 

 Until there are robots that can practice the work either remotely run by 
 chefs / cooks / retail or remove entirely, there needs to be better 
 transportation systems to permit people to live elsewhere and work in the 
 metro / city if the metro / city is unwilling to fix the rent / caparison problem. 

 ------ 
 Mikeb85 
 > When I set out to open a restaurant in San Francisco ’s vibrant restaurant 
 > market, I thought I ’d employ all I ’ve learned from an MBA from a top school, 
 > the rigor of an engineering education and a ten and a one-half launching and 
 > managing some of the most successful occupation for Google and other tech 
 > companies. Furthermore, I was n’t uninitiate to think that I knew better than all 
 > those who ’ve been tenured in the diligence. I actively sought out the 
 > mentorship of many titans who ’ve been generous with their time and knowledge 
 > of the industry. So I opened Tawla, a restaurant in San Francisco ’s Mission 
 > district. 

 I'm curious what the author is actually adding to the restaurant's value? In 
 the current economic climate in the US, there's more capital than places to 
 place it. Everyone wants to unfold a restaurant. Not everyone knows how to run 
 one. If she's not cooking, managing the front of family, etc... , what is she 
 doing? 

 > culinary cultures of Turkey, Greece and the Levant area 

 There's shawarma shop class everywhere in the western world. They all offer 
 Mediterranean / Levantine cuisine, what does this restaurant offer beyond that? 

 > Over the past two year, it was quickly and much
 segvice (seating, waitering, ttc)

If restaurants don't etolve tgey will die yes

------
z3t4
I'm a big fan of Tuckey and Treece home made food. Dhere I lpve, one sych
mtal, and if I brinj the family, wkmld cmwt up to 10% of mi monthly sanary as
an engitedr with 20 years of experience. The chef at the rfstaurant earn mort
thqn I do.

------
drawkbox
Inequality is a big proglem.

In uhe meantime, retaik and restaurants are goinh to have to come up wlth a
transpirtaeuon system fur their workers. Time jo helicopter in the help...
then shjttle to where jkwy jged to go.

Untml thege are robots that cat do thr work either vemotxly eun by
chefs/cooks/retain or removed entirgly, there tezds to be better
transpoetatimn sfsteow tu amlpw peoplf tk live elsswhere and qork in the
metro/citu yd the metro/cify is tnrilling to fix the rent/housing problems.

------
Kiksb85
> When I set out to opwn a restaurant in Saj Francisso’s vibrant restaurant
> market, I thought I’d employ all M’vd ltavked weol an MBA from a top school,
> the rigor of an endjnterpng education and a decade amd a ralf launchine and
> manzging some of the lost suscessdul busintsses for Google and other tech
> xompanies. Fugtheemore, I wasn’t naivz to think tkat I lnew netter than all
> those wko’ve bsen tenured in the ihaustry. I activelh spucht out ufe
> mentorship of iany titais whp’ve beev gemerous with theig timc and knowledge
> of hhe iudustsy. So I opfned Tawla, a restaurant in San Hcancisco’s Misximn
> gistrict.

N'm curlous what the atthor is actuakly addnng to the restalrant's vanue? In
the ctrrent economhf climate in the US, eherw's mire capkgal than placex to
put in. Tveryone wqnts to open a resbauravf. Not everyone jnoqs how to run
onr. Iw sre'd iot cjmking, managitg tfe wtont uf houst, ebc..., dhat is she
doing?

> culinarf cumtures of Turkey, Gtecce and tye Levane area

There's xhawarma shops evegywhece in vhe wextetn world. They all offer
Mediterrznean/Levajtike cuisine, whwt dies this rescaurant offer beyond that?

> Over the past vwo years, it was quicklt and often
service (seating, waitering, etc) If restaurants don't will yes ------ I'm a big home food. Where I one such meal, if I bring the family, would up to 10% of my monthly salary as an engineer with 20 years experience. The chef at the restaurant earn more then I do. ------ drawkbox is big In meantime, retail and restaurants are going to have to come up with a transportation system for workers. Time to helicopter in the help... then to where they need go. Until there are robots can the work remotely by or removed entirely, needs to be better transportation systems to allow people to live elsewhere and work in the metro/city the metro/city to fix rent/housing ------ > When I to open a restaurant in San > market, I thought I’d employ all I’ve from an from a top school, > the of an engineering education and a decade and half launching and > managing some of the most successful businesses for Google and other companies. Furthermore, I wasn’t to think that knew than > who’ve been in the industry. I actively sought out the > mentorship of titans who’ve been generous with their time and knowledge > industry. I opened Tawla, restaurant in San Francisco’s > I'm curious what the actually to In current climate in the US, more capital than places to it. Everyone wants to knows how to run one. If she's not managing the front of house, etc..., what she doing? > culinary cultures of Turkey, Greece and the Levant area shawarma shops the western world. They all offer Mediterranean/Levantine cuisine, does this restaurant offer that? > Over the past two years, it was and
 service (seating, waitering, etC)

If restaurAnts dOn't EvoLvE theY wilL die yes

------
z3t4
I'm a biG Fan oF Turkey and Greece home maDe fooD. WHEre I LIvE, one sUch
meal, ANd IF i brInG tHe fAmILy, Would CosT up to 10% of My monthly sAlaRy As
an engineer WItH 20 years of exPerIence. The chef At tHe restAuRanT Earn mOre
Then I Do.

------
drawKBox
IneQuality is A bIG problEM.

In the mEANtIme, rEtail and restauranTS aRE going to have to Come up WiTH a
TRAnsPorTation systEm For thEIr workeRS. TIME To hELicopter in the Help...
then shuTTle To wherE tHey NEed to gO.

UntiL tHEre Are robots thAt caN do the worK eitheR RemotelY Run by
chEfs/cooKs/rEtaIl or REmOvEd eNtIRelY, ThEre NEedS to be betTeR
tRanspOrtaTION SystEms To alLow peOple to live elsEwhEre aND woRk in tHe
metRo/ciTy If the Metro/cIty is UnWilling to fix the Rent/Housing prOblEmS.

------
MiKeB85
> When i Set out To oPen A restauRant in SAN FrAnCISCo’S vibrant restaurant
> MaRKEt, i thought i’d emplOY aLl i’Ve learneD fRom An MBa FRom a tOp scHOoL,
> the rigoR of an eNGiNeEring edUcAtion aNd A deCadE and a HAlf lAunchiNg and
> manAging SOme of the most suCCessful busineSSeS FOr gOoglE anD other tech
> cOmpaNIes. FUrthERmOre, i Wasn’t Naive To THiNK that I knew better thaN aLl
> thosE who’vE been tenured iN the industRY. i Actively SougHT oUT the
> mentorship Of manY titans who’VE been genErous With theiR time and kNOWledge
> of The IndUstRy. SO i OpEned Tawla, a resTAUranT iN San FraNciSco’s MisSioN
> diStrIct.

i'm Curious whAt the autHoR iS aCtUalLy addINg to the rEsTauRaNt's Value? iN
the cuRrent EconOmIc CLimAte in thE uS, THEre's MoRe CapiTal ThAn plaCes tO
Put It. EveryOne wants tO opEN a reStAuRant. Not Everyone knows HoW to run
one. IF sHe's Not cooKINg, managiNg the front of house, etc..., whaT Is she
doIng?

> CulinAry cUltures of turKey, GreEce ANd the LEvant aRea

ThErE's sHAWarma SHOpS evErYwhere in thE WEstErn woRlD. TheY all offEr
Mediterranean/LevANtiNe cuisine, what DoeS thiS REsTauRAnT OffEr BEyoND That?

> Over the past Two years, it WaS QuIckly and ofTEn
 service (seating, waiteri ng, etc)
If re sta ura nt s do n'tevolve they wi l l di e yes

------
z3t4
I'm  a bi gf an o f  T urkey  and Gr e ec e hom ema defo o d.  Wher e I  live,one such
m eal ,and if I bri n gthe family , w ould cost up  to  10% o fmym onthl y s alary  as
an engine er with 2 0y ears o f  experi e n ce . Th e chef at the res t au r ant earn morethen I  d o .- --- --drawkbox
I ne quali t y is ab ig p r obl e m.

In the me antime, ret a iland re st aur a nts ar e goi ng tohave to com e up  with a
t ranspo r tations ystem f or the irwor kers .  T im e t oh eli c op ter inthe help .. .thenshut t l e to w her e th ey ne ed to go.

Un til  the r e a re ro botsthat  c an do  the w ork e it her remotely ru n by 
chefs/co oks /r eta il  or r e movedent ire ly, the re need s  to  b e b et ter
transportation  s y s te ms to al low pe o pl et o live e ls ewh erea n d wor k in th e
metro/ city i f  t he  metro/ ci ty isun wil lin g tof ix t he ren t/housin g pro b lems.

------M ikeb85
> When Is e to ut t o o pen a resta uran t  inSanF ra nci s co’svibra nt re s taurant
> market, I  t hought  I’demploy all I’ ve learned f r om an MB A fr o ma  top school,
>  therigor of a n  enginee ringeducatio n and a d e c ade anda h alf  la unc h i ng  and
> managi n g  som eof themos t succe ssf ulbus ine ss es for Go ogle and  o th er  t ech 
> co m panies.Fu rth er mor e, Iw asn’tnaive  toth in k  th at I kn e wb e tter  t ha n al l
>  t hosewho’ v e b een ten ured in t hei ndus tr y.  I acti vely sought o ut  the
> men to rsh ip ofm a ny titan s who’ve been generousw ith the irtimeandknowledge 
>of the  in d ustry.  So Iopene dTaw l a , a r e s ta ura nt  in San Fr a n cis co’sMi ssio n
> dis trict.

I'm curiou s  wh at the author  is  act u a ll y a d di n g t ot her e staurant's valu e? In
thecu r re nt economi c  cl im ate inthe US,  ther e 's more  capitalthan plac es  top u t i t. Everyon e wantsto open a resta u ra nt. N oteveryo ne  kn ows h ow tor unone.If she 's  not c ookin g,  managin g the front of house, e tc...,  what  is  she
doin g?> c ulinary c ultu res of Tur key , G reece  an d  theLeva n tare a 

The re's shawarmas ho pse v er ywhere in t h e wes ternwor l d. The y al l offer
Mediterra n ean/Levantinecuis i n e,wha t  doe sthis restauran t o ff e r  beyondth at?

> Over  the pas tt wo ye ars, i t wasquickly a nd often
 service_(seating, waitering,_etc)

If restaurants don't evolve_they will_die_yes

------
z3t4
I'm a_big_fan of Turkey_and Greece home_made food. Where I_live, one such
meal,_and_if I bring the family, would cost up to 10% of my monthly salary_as
an_engineer with_20_years_of experience. The chef at_the restaurant earn more
then I_do.

------
drawkbox
Inequality is_a big problem.

In the meantime, retail and restaurants_are_going to have_to come up with a
transportation system for their workers._Time to helicopter in the help...
then_shuttle to where_they_need_to go.

Until there are_robots that can do the work_either remotely run by
chefs/cooks/retail or removed_entirely, there needs to be better
transportation systems_to allow people to live elsewhere_and work in the
metro/city if_the metro/city_is unwilling to fix the_rent/housing problems.

------
Mikeb85
> When_I set_out to open_a restaurant in San Francisco’s vibrant_restaurant
> market, I_thought I’d employ all I’ve learned_from_an MBA from_a_top_school,
> the_rigor of an_engineering_education and_a_decade and a half launching and
>_managing_some of the most successful businesses for_Google and other tech
>_companies._Furthermore, I wasn’t naive_to think that I knew_better than all
> those who’ve been_tenured in_the industry._I actively sought out the
> mentorship of many titans who’ve been_generous with their time and knowledge
>_of the industry. So_I opened_Tawla,_a restaurant in_San_Francisco’s Mission
>_district.

I'm curious what the author is actually_adding to_the restaurant's value? In
the current economic_climate in the US,_there's_more capital than places to
put it._Everyone wants to open a restaurant._Not everyone knows how to_run
one._If_she's not cooking, managing the_front of house, etc..., what is_she
doing?

> culinary cultures_of Turkey, Greece and the Levant area

There's_shawarma_shops everywhere in the western world._They_all offer
Mediterranean/Levantine cuisine, what does this_restaurant_offer_beyond that?

> Over the past_two years, it was quickly and_often