“You have to be insanely well prepared”*…
The service industry always has job openings. The rising number of chefs who are working on a freelance basis is becoming a great challenge for restaurant owners who are trying to keep their businesses going. Twenty-eight-year-old Dennis de Haan of De Haan restaurant, located in the Dutch city of Groningen, doesn’t have this problem. His restaurant seats sixteen, serves five courses, and features an open kitchen and wine bar. There’s just one hook: the whole place is run De Haan himself. Five days a week, de Haan is not only the chef, but also the server and the dishwasher. His business is thriving…
He’s the owner, cook, waiter, busboy, dishwasher, and sommelier– and he hasn’t gone crazy yet: “This Restaurant Only Has One Employee.”
Is it a trend? In Copenhagen, another one-employee restaurant has started up: “Meet the Man Who Does Every Single Job at ‘Denmark’s Smallest Restaurant’.”
* Thomas Pamperin, the Danish solo operator
As we sharpen our knives, we might recall that it was on this date in 2012 that the movie “The Hunger Games” premiered across the U.S.