Date Added: Oct 2010
Restaurants are difficult businesses to start, keep running, and pull a profit on. In fact, industry insiders used to say most restaurants don't see any money earned until they've hit the 10-year mark. But 10 years until you start making money? Who can wait that long and stay afloat? According to Davis, the concept and strength of the festival is that it keeps small businesses doing well in the current economic climate by creating a community of restaurant owners, restaurant-goers and chefs for the epicurious to sample and spend their money on.