It’s a common problem in the restaurant industry: Poorly matched partnerships between chefs and financiers can pose issues—and even sink restaurants before they open—when the two sides don’t see eye-to-eye.
Alvin Cailan of LA’s egg sandwich mecca EggSlut discovered this firsthand in the course of opening EggSlut Grand Central Market. “That was the time I really needed to grow [from the food truck] into a brick-and-mortar spot and didn’t have the money,” he tells me. “So I sought out partners that could help, not realizing what the consequences were for creating such a relationship.”
