A thing done well
John Updike, when referring to baseball great Ted Williams, once wrote: “Williams is the classic ballplayer of the game on a hot August weekday, before a small crowd, when the only thing at stake is the tissue-thin difference between a thing done well and a thing done ill. Baseball is a game of the long season, of relentless and gradual averaging-out.”
I think that the same could be said of restaurant greats. The restaurant business is one of a relentlessly long, often unending season. The difference between being pretty good and being great usually happens on those slow Tuesday nites when the covers are few and there is a “tissue-thin difference between a thing done well and a thing done ill.”Read More
Check out Anything4Restaurants’ Summer 2011 Supplier Report for news and new advertising opportunities.Read More
From all of us here at Anything4Restaurants and Nation’s Restaurant News, we wish everyone Happy Independence Day!
Enjoy the holiday weekend and stay safe!Read More
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