How These Entrepreneurs Got Over Their Own Kitchen Nightmare
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Opening a new business is no easy task -- especially when it comes to restaurants.
Mike Price and Joey Campanaro, co-owners of New York City-based restaurant The Clam, were days away from opening their third Manhattan spot when one minor detail turned their operations upside down.
“We were excited, we have our menu, we have our staff in place and ConEd doesn’t let us open, because they won’t turn on our gas,” Campanaro says. “They found out that our pipe was too small.”
Rather than calling it quits, they looked for a solution. By modifying their menu and equipment, Campanaro, Price and the team transitioned the gas kitchen into a makeshift electric one.
Four months of running on the electric kitchen with a modified menu not only empowered the team, but also proved the strength of their partnership, Price says. “To persevere and turn that losing hand into a winning hand is a testament to both of us.”
Instead of throwing in the towel, watch how these restaurant owners found a temporary solution to an unexpected problem.