New York City dining is back in a big way. Restaurants are opening in record numbers, many of them lavish, well-funded establishments with big-name chefs. So how does a first-time restaurateur make it in such a crowded, competitive field? I’d like to follow an owner (or owners) as they plan, build, staff and open a restaurant, navigating all the hurdles, from negotiating a lease to obtaining a liquor license to creating a menu.
I’m Priya Krishna, a food reporter and interim restaurant critic for The New York Times (but I won’t be reviewing any restaurants in this story). I love to examine restaurants from all angles — not just the food they serve, but who their dishwashers are, or how their servers and diners feel about tipping. Over several months, I’ll spend time both in person and on the phone with this first-time restaurant owner and the staff as they bring the restaurant to life. I want to learn about every part of the process — even the most mundane decisions. The story will focus on one subject, but I may interview other first-timers to gain additional insights.
I’ll read every response to this questionnaire and contact you if I want to learn more about your story. I won’t publish your response directly, but it will be a starting point for an initial conversation. And I won’t share your contact information outside the Times newsroom, or use it for any reason other than to reach you.
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