Opening Your First Restaurant in New York? We Want to Hear From You.

New York City eating is again in an enormous method. Restaurants are opening in document numbers, a lot of them lavish, well-funded institutions with big-name cooks. So how does a first-time restaurateur make it in such a crowded, aggressive subject? I’d wish to comply with an proprietor (or house owners) as they plan, construct, workers and open a restaurant, navigating all of the hurdles, from negotiating a lease to acquiring a liquor license to making a menu.

I’m Priya Krishna, a meals reporter and interim restaurant critic for The New York Times (however I received’t be reviewing any eating places on this story). I really like to look at eating places from all angles — not simply the meals they serve, however who their dishwashers are, or how their servers and diners really feel about tipping. Over a number of months, I’ll spend time each in individual and on the cellphone with this first-time restaurant proprietor and the workers as they create the restaurant to life. I wish to study each a part of the method — even probably the most mundane choices. The story will deal with one topic, however I’ll interview different first-timers to realize extra insights.

I’ll learn each response to this questionnaire and get in touch with you if I wish to be taught extra about your story. I received’t publish your response instantly, however it will likely be a place to begin for an preliminary dialog. And I received’t share your contact info outdoors the Times newsroom, or use it for any cause aside from to succeed in you.