Going from restaurant critic to restauranteur

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During my 15 years as a magazine editor for San Francisco magazine, I wrote trend pieces and annually selected the city’s Best New Restaurants. I was never a star-slinging restaurant critic per se. But there’s no denying the power of any kind of press—demonstrated by the fact that people pony up $5,000 a month to keep a publicist on retainer. It can make a writer a little delusional. After 20 years of covering what seemed like every nook and cranny of the restaurant industry, I passed judgment blithely. I thought I knew what I was talking about.

If this were a video, there would now be a dramatic pause. Then I would laugh hysterically. It turns out that there are some things you just can’t know until a restaurant is your livelihood and your life. Here are my top ten lessons learned.
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