Some of the most important decisions in the food business are not made in the kitchen.

After more than two decades in the industry, I have learned that: Good food matters. Culinary integrity matters even more.

And a food enterprise only survives and thrives when strong systems and consistent execution support the creativity behind the food.

Discipline and structure are what allow creativity to flourish.

A great dish may start a food business, but discipline is what keeps it alive.