Running a restaurant might seem like a dream come true — good food, great vibes, and the chance to serve up joy on a plate.
But what’s cooking behind the scenes? It’s a never-ending dance of balancing budgets, managing people, and surviving the pressure of every customer, every order, and every shift.
MPR News host Angela Davis and her guests talk about what it takes to start and manage a restaurant — and keep it open.
Guests:
- Stephanie Shimp is the president and founder of Blue Plate Restaurant Company, which owns nine restaurants including Highland Grill, The Lowry and The Blue Barn at the Minnesota State Fair.
- Joy Summers is a food and drink reporter for the Minnesota Star Tribune.
- Chris Farrell is a senior economics contributor for MPR News and Marketplace.
Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Spotify or RSS.
Use the audio player above to listen to the full conversation.
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