BloombergLean L·
Odd Lots: How to Run a Restaurant For Three Decades (Podcast)
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
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