Sublime
An inspiration engine for ideas
Natalie on Substack
substack.com
sepaciating
Chuck Palahniuk • Make Something Up
IF YOU ARE GOING TO EAT SHIT, DON’T NIBBLE
Ben Horowitz • The Hard Thing About Hard Things: Building a Business When There Are No Easy Answers
This
Dan Ariely • Dollars and Sense
Stephanie
@sbb
Today, every single staff member, from the dishwasher to the line cook, can interpret and speak to the restaurant’s entire profit-and-loss statement because, for two years now, Mei Mei has been opening its books to its staff... Most operators aim to see COGS and direct labor together at 60 percent (at Mei Mei they target 20 percent and 40 percent, ... See more
Erin Spencer • What Does It Really Cost to Run a Restaurant?
I don’t know who needs to hear this but… Craigslist has being running for the last 20+ years with a team of ~50 people.