We wonder how this downtown venue is still open.
Exec Chef #1 leaves a year or so ago.
Sous is promoted to Exec. They leave a few months ago.
Chef #3 joins team a month or so ago.
BUT restaurant has current ads out there for an exec and a sous.
ALSO, we hear that they claimed on their taxes, that they lost $400k last year and have bounced checks to people.
So, how are they staying open? Are the owner's pockets really THAT deep?
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1 comment:
thanks for linking to me!
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