Restaurants have a staggeringly high failure rate - nearly fifty percent don’t make it. But you attract customers, you control costs, you protect your inventory and prevent shrinkage (another term for food walking out the back door), keep your man-hours per customer on target and your food cost low and you might just have a chance - until the whole damn world shuts down. We’ll look at innovation in the face of global panic with our world-class guests. What did restauranteurs of different stripes do to keep their successful ventures going through the pandemic? This is Part I in a series - this episode: The Added Weight of two Michelin Stars