A week or two ago, one of our favorite blogs, Bay Area BItes, did a little post on the various difficulties afflicting potential San Francisco restaurateurs. Among the hurdles to be hopped: the hefty price tags, the preponderance of food blogs and well, the sacrifice of life as its known.
Tinderbox Restaurant’s trio of owners, GM Ryan Russell, Front-of-house Manager Miles Clark and Chef Blair Warsham, are first-handedly experiencing the growing pains–not to mention chaos–of opening an ambitious restaurant in the middle of a major urban city:
Launching a restaurant gets referred to as a high-wire act, but high-wire acts tend to be over within an hour. Russell, Warsham and their front-of-house manager, Miles Clark, haven’t worked less than an 18-hour day in as long as they can remember. They have no recollection of their last full meal. There’s the optimal refrigerator temperature to settle on, and a system for servers to get what they need without getting in the way of the kitchen, and learning how many dishes to prep for. There are purveyors to call, and menus to send to MenuPages.com, and repairs to make daily, and bloggers to communicate with, and recipes to improve (today, Warsham is adding blueberries to his molé). There’s the front of the house to manage, and the large wine list to maintain. And because the staff is already something of a family, there’s Kyle’s flat tire to fix at 1 a.m.
A week or two ago, one of our favorite blogs, Bay Area BItes, did a little post on the various difficulties afflicting potential San Francisco restaurateurs. Among the hurdles to be hopped: the hefty price tags, the preponderance of food blogs and well, the sacrifice of life as its known.
Tinderbox Restaurant’s trio of owners, GM Ryan Russell, Front-of-house Manager Miles Clark and Chef Blair Warsham, are first-handedly experiencing the growing pains–not to mention chaos–of opening an ambitious restaurant in the middle of a major urban city:
