News flash: It’s really, really hard to open a restaurant these days. It may be even harder to keep one open once the initial excitement wears off. But if you must, you must, and this week, Bloomberg asks restaurant power broker Stephen Starr what he considers when opening a new spot. Much of his advice seems intuitive—avoid New York City if at all possible, pay attention to ambiance. But perhaps the biggest takeaway is left unsaid: If your dream is to make money off of white tablecloths, it helps to have the backing of a “raucous restaurant impresario” whose previous projects are cruising at an altitude of around $20 million a year.
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