I've been asked what I've learned in the process of opening a restaurant and brewery. I've learned patience, but not as a mode of discipline. A patience that understands some of life's puzzles are unknowable until it is time for them to be revealed: we can't know exactly what a beer tastes like until it is fermented. We can’t know exactly the flavor of a dish until it is done cooking.
While I am a big believer in planning, I know that conditions change, and timely adaptation is critical. So plan away, but know there’s a risk to locking in certain plans with time, money, and other resources. My friend and partner, the Alchemist, Randy Mosher once said of me, “Robert is the most patient impatient person I know.”Read more