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Chris Muscarella's first experience with the restaurant business came in 2010 when he helped his friend open Rucola, an Italian eatery in Brooklyn. Muscarella, an entrepreneur at heart who got his start in the tech industry, was struck by how difficult it is for chefs to launch their own businesses.
"One of the things I saw was a tremendously talented labor pool of chefs," Muscarella says. Yet the cost of opening a restaurant, among other factors, meant many "will probably never have the opportunity to be their own entrepreneurs."
"Restaurants are great," he adds, "but they are bad businesses." Read more...
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