"What does the crowded culinary market mean for your restaurant?"
It's a question I pose, in one way or another, to almost every restaurateur or chef I interview.
Many times, those folks are in the throes of opening new restaurants, so my question (and their answer) is focused on the ways they plan to stand out from the competition. Those interviewees are almost always optimistic — they wouldn't be opening a restaurant if they didn't believe it could succeed.
