Restaurants suffer a divide between day-to-day operators and financial investors
Nick DiGiovanni · HIBT Lab! Osmo Salt: Nick DiGiovanni · Jan 26, 2023 · at 5:51
Chef and digital creator Nick DiGiovanni discusses why he originally planned to pursue both business and culinary degrees while studying at Harvard.
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“Oftentimes there was a kind of a sharp divide between The people actually running the restaurant day to day, and then the people on the business side of it who just were investors and they had no idea. You could probably ask any of them to go in and fry an egg. And I'm sure some of them wouldn't know.”
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