Kevin Sbraga is back this week on the business of The Business, picking up where last week's conversation left off. Tune in to hear how he overcame adversity and rebuilt his business before it even had a chance to fail. Find out what he's doing with his new restaurant, The Fat Ham, and he he successfully manages price points, quality and individuality in fine dining. This program was sponsored by The International Culinary Center.
"In restaurants we generally try to set a price point and that you add a little something extra that you might not normally have. For example - dry aged pork. It costs a lot of money and we don't make a lot of money on it, but we give the guest the opportunity to spend and experience something special." [05:00]
"In the African American community people need to stop talking about basketball and start talking about other careers." [30:00]
"At the end of the day the most important thing to me is to provide exceptional experiences, the way we do it." [32:00]
--Kevin Sbraga on the business of The Business