This collective wants to try to make the restaurant industry more sustainable (via eaterpdx)
“Everything went into the restaurant,” she says. “As soon as we got stable, the pandemic happened.” For Smith, it took a reframe of how she viewed her business — and her life — to move forward. “I opened Dame as a people pleaser, but I know how to set boundaries now,” she says. “There’s less fear of disappointing.”
Through the course of her work, Smith meets with a lot of chefs. She meets with pop-up chefs looking for a space, chefs figuring out their next steps, private chefs, catering chefs. The most common advice she gives? Don’t open a restaurant. None of these concepts are operating more than four nights each week, and all of them share their space with at least one other business, be it a temporary pop-up or an indefinite residency.
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