Frank Neri's journey reflects the fragility of the restaurant industry, as he closed his establishment Pez just before being recognized by the Michelin Guide. The late validation taught him lessons about ambition and the nature of success in fine dining, leading to a shift in focus towards simpler concepts. Amid the pandemic, collaboration with fellow restaurateurs proved essential in navigating challenges, ultimately inspiring the creation of his new venture, El Primo Red Tacos, embodying his newfound clarity on running a successful restaurant.
"We didn't get a star, but we made the list. And we had already closed." This reflects the irony of validation arriving too late in Neri's restaurant journey.
"I used to think fine dining meant success. Now I know it's about doing one thing really well, keeping the team small and staying focused." Neri's shift in understanding business success highlights adaptability.
"One day they'd say, 'Tomorrow we're talking to the mayor, we're pushing for full capacity,' and then it would actually happen." This illustrates the power of collaboration among restaurateurs during crises.
"Those hard lessons reshaped his approach to the business. It became the beginning of El Primo Red Tacos." This indicates the transformative impact of experience on Neri's restaurant ventures.
#restaurant-closure #michelin-recognition #business-adaptation #pandemic-impact #small-business-strategy
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