Case Study: How to Open a Temporary Restaurant


New York chef John Fraser is opening a new eatery that’s doomed to close by year-end. The temporary restaurant, What Happens When, is cutting expenses in innovative ways large and small. Guests will sit on used chairs purchased on eBay, refresh their cutlery from drawers under the tables and choose from a slimmed-down wine selection. Fraser funded the nine-month experiment with small contributions through micro-lending site Kickstarter.

Via The New York Times

Posted 1/6/2011 by L.

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