The restaurant business is notorious for failure. For the few able to fill every seat and charge exorbitant prices, the business model works. Same with fast food chains, whose business model is down to a science. But for a restauranteur like Yannick Benjamin, whose restaurant Contento was excellent, it seems the notion of business model was never considered.
After more than three years of service, during which The New York Times ranked us twice among the 100 Best Restaurants in New York City and the Michelin Guide gave me its sommelier award, I had to say goodbye to my talented staff and lifelong dream of owning a restaurant. The combination of inflation, rising crime that required us to pay for security guards and declining profits simply proved insurmountable.
