“In the old days, we had to get inspected, pass inspection, and then open in two days,” recalls Boehm. “Now, once we pass inspection, we like to have a certain number of days in the space before we actually open up a restaurant: 30 days of front of house training, 17 days with the chefs inside of the finished space cooking, two days of staff on staff, and three or four practice dinners before we even open up the doors. At this point, we don't like unknowns.” 

 

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