A generation or so ago, one restaurant satisfied most operators, providing a decent salary and a measure of respectability. In today's age of proliferating chains, increased competition, grand ambitions and a desire to recreate the lingering tastes of that first success, one establishment might not be enough to sate the appetite for profit and visibility. But going from one to two in the restaurant world can entail odd mathematics, more than doubling the pressures, strains and chances of failure. And yet, pulling the operator along are the thrill of the risk and instant gratification of applause. So far, Next Door is succeeding.
Staff is cross-trained for both restaurants.
More stress is one of the downsides. You're running a second business,'' says Darling. For eight weeks before she and Quigley opened Next Door, Darling suffered stress-related maladies that wouldn't go away. The daughter of a restaurateur, she nevertheless is still hooked. Unless you're entrenched in this business and passionate, there's no reason to be in it,'' she says.