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What does it take to build a successful restaurant business? Food & Wine magazine's "Best New Chefs of 2010" weigh in.
Jonathon Sawyer, the chef-owner of the Greenhouse Tavern, the first nationally-certified green restaurant in Cleveland, Ohio, has weighed several expansion opportunities, but so far held back on signing a new lease. “We hire heavy in the kitchen, so we’re set up to expand,” he says. “But we’ve been looking for properties for about eight months, and we’re not in any hurry. We don’t want to make a move just because we’re popular now and have it be the wrong one. We’ll continue looking until the space fits our concept.”