Odd Lots: How to Run a Restaurant For Three Decades (Podcast)
Richard Mott's first foray into hospitality was in the 1980s at the University of Chicago, where he started running a coffee shop in the basement of the business school when he was a grad student. By the time he graduated, he helped grow that single coffee shop into four locations across campus. He's a longtime Chicago-based restaurateur and his farm-to-table restaurant North Pond has been around…
We haven't written up this one. Bloomberg has the full story — the link below goes straight to it.
