Quoting Michael Loo to Jim Weller <=-

re Food vs. fixed expenses - I'm suspecting that
real estate and utilities are a greater proportion
of restaurant costs up here.

They do indeed. But the places here are successful with both
increased prices and high volume. The KFC that served burgers was
always one or two in volume in Canada every year and the Pizza Hut
we had a beer at was in the top ten in Canada volume wise (before
the new guy took over and messed up).

Chef Marc Miron

is now retired [...] and running a little low key, take home
food business and cooking school in Orleans, a small city

Bob Pastorio who was a major contributor to the venerable FoodWine
mail list also scaled back successfully from running high end hotel
and golf club restaurants in and around Washington D.C. to making
homemade jams at home and selling them at a farmer's market booth
somewhere in small town Virginia.

Would that Chef Lepage had learned to do similarly.

He ended up OK. As long as he cooks at one place as an employee
instead of trying to manage 10 businesses all at once he is fine. He
recently moved from Quebec City to St. Johns where he is the head
chef at the Delta Marriott and Conference Centre there.

https://ca.linkedin.com/in/pierre-lepage-135b9446



Cheers

Jim


... Peruvians grew corn; their silly hipster kids invented quinoa.

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