From the Editors
Posted by estiator at 11 February, at 06 : 03 AM Print
Twenty-Eight Days
And look quick, it’s February. The month that cheats us all of two or three days. That’s 10
percent less than the months of January, March, May, July, August, October, and December.
For those of us with long monthly to-do lists, it’s a good idea to start in late January, although
that means you’ll be working on your February list before you’re done with your January list.
For those paying hefty rents, it means your per day occupation cost is much higher in February,
which puts a dent in your bottom line, especially if you lose a few more days to snow or deep
cold. But it’s not just rent that’s more expensive in February, it’s many other costs: insurance,
telephone and internet, garbage removal, health benefits, etc. These are the most costly 28
days of the year, and, for the most part, the least productive from a revenue side. The message
here is that there’s no time to waste in February—it offers less time, and charges you a
premium for it.
So, let’s dive into this issue of Estiator because time if is money, it’s inflated in February!
For this month’s cover story, senior contributor Michael Kaminer offers up three profiles of
restaurant veterans and their somewhat unique directions in “Concepts, Classes, Cookbooks: To
Promote Greek Food, Three Food Professionals Take Their Own Path.”
To help navigate the legal landscape, this month, Estiator takes a look at how the law impacts
the restaurant environment in “Legal or Not? A Manager’s Guide to Holding Employees
Accountable.” You’ll still need to consult a lawyer, but the discussion is relevant as it pertains to
cannabis, cellphone use, and more.
In our popular Managing for Success column, restaurateur and senior editor Constantine
Kolitsas reminds us that the restaurant business is one of accommodating requests in “We’re
Not in the Business of ‘No.’” Did we need reminding? Read his column and let us know!
For this month’s Catch of the Day, we’ve gone fishing and come up with “Five Thousand Years
of Herring,” a particularly engaging read that sheds a light on one of the world’s most popular
fishes.
In our Greek-language pages, Athens correspondent Gina Kallitsi gives us a taste of fish pastes
from Leros made by the Lalas company and takes us out to eat at Artisinal Lounge and Gardens
in the Greek capital’s swanky Kifissia neighborhood.
That’s February for us in a nutshell. Now, get moving. There’s not an hour to waste!
Cheers!
The Editorial and Publishing Staff
