Richard Mott's first foray into hospitality was in the 1980s at the University of Chicago, where he started running a coffee shop in the basement of the business school when he was a grad student. By the time he graduated, he helped grow that single coffee shop into four locations across campus. He's a longtime Chicago-based restaurateur and his farm-to-table restaurant North Pond has been around since the late 1990s. Lately, he's expanded his business to include Spark Shared Kitchen, a catering facility and incubator for food entrepreneurs. He knows a lot about the practical economics of restaurants and hospitality at large, and in his decades-long career in the Chicago scene he's seen about everything. On our recent trip to Chicago, we sat down with Mott to talk about the ever-increasing price of food and labor, why diners are drinking less, and the expected and unexpected reasons that restaurants so often fail.

Read more:
Chicago Seeks to Borrow for Police Settlements, Revive Head Tax
Chipotle’s Softening Sales Force Analyst to Throw in the Towel

Only http://Bloomberg.com subscribers can get the Odd Lots newsletter in their inbox each week, plus unlimited access to the site and app. Subscribe at  bloomberg.com/subscriptions/oddlots

Subscribe to the Odd Lots Newsletter
Join the conversation: discord.gg/oddlots