This is not a concern for a restaurateur.


What am I going to take for lunch tomorrow? Unless picking up lunch at a fast-food restaurant or going out for lunch is the plan, this is a daily concern.

Making a sandwich or grabbing some leftovers that can be zapped are options. I hated taking lunch while working in an office. It wasn’t the food itself, but the task of discovering what was available at home and then putting it all together in Tupperware or whatever.

The setting

As a restaurateur, the choices were aplenty. Ordering off the menu or preparing a custom meal myself was a treat. The options were only limited to the array of food in the kitchen.

One of the best perks in running a restaurant was the ability to eat what was served. A retail store or plumbing business can’t match that.