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Thursday, May 15, 2008

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art

Restaurant Boot Camp?

Is it worth it? Did you get a lot out of it?

Is it designed specifically for the Bay Area or would restaurateurs like yourself from other cities gain from it?

Anita

it's also craft beer week, in case you need more excuses to drink :D

brett

Art, yes, Restaurant Bootcamp was worth it. It was more of a well-timed refresher course for me, as I had previously attended similar seminars taught through the local chapter of the Small Business Development Corporation. Classes would be valuable to restaurateurs from other areas as well.

Stephanie

It's also Stupid Hot Week in SF. Even more reason to drink!

David

..except you said Small Business 'Week'....it's the other 51 weeks of the year you folks get creamed

art

Thanks brett!

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  • sar·dine (n) 1. a young herring or similar small fish. 2. a metaphor for the small and often less well-known ingredients, restaurants, farmers, and artisans that San Francisco-based chef Brett Emerson writes about in this website.
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