In Part One of Making A Restaurant, we saw how a restaurant starts with an idea, followed by a detailed outline for the food you want to serve, a proforma business plan to make sure you have enough money, the staffing, the music and the bar. In Part Two, Burt spends time with one of the most successful restaurant families in America, and sees how the younger generation adapts the restaurant business to a set of new interests, including the revival of the Tiki Bar, the growing popularity of a Japanese soup developed in World War II, and the modern outdoor food festival.
