What I wish customers knew about restaurant costs: AMA #8
Plus, my personal philosophy on cooking with alcohol.
We’re changing things up on the AMA for next week.
Starting next week, I’m going start answering questions sent via email instead of posted in the comments. EVERYONE can hear my answers, but only paid subscribers will have access to that email address. I’ll be sending out a dedicated post to paid subs only with the address.
If you want to submit your questions, become a paid subscriber.
I know what you’re thinking: why does a guy like me need your $6?
A lot of people ask how I do it all. The truth is, I don’t. Between my marketing business, my production company, and my hospitality company, I employ a lot of talented people. I can’t do what I do without them. The small subscription fee helps compensate my team fairly, keep the lights on, and (let’s be honest) stock the fridge.
Here are this week’s questions, answered in the above video:
What is your advice for new restaurant owners during times when prices on everything are soaring?
What brand of glasses is Andrew Zimmern, wearing in the above video?
You are very open about your past and your addiction, how do you handle food cooked with alcohol? I think I have seen you eat food cooked with wine etc., how do you reconcile that with your sobriety?
Want to me answer your questions next week? Become a paid subscriber.
Oh and by way…
Substack just released an app! So now you can get everything you love about Spilled Milk in a handy app on your phone.
Again, thank you for supporting my work.