Primi Piatti

What separates a restaurant that sustains itself from one that doesn't often comes down to details most people don't see. Primi Piatti's kitchen has to maintain consistency across multiple services, handle ingredient variation between seasons, and keep staff trained on technique rather than just speed. The front-of-house needs to read tables — knowing when to approach, when to leave space, how to time courses so nothing arrives cold. Wine pairing requires actual knowledge, not just suggesting expensive bottles. Sourcing matters: knowing which local suppliers deliver reliable quality, where to source backup ingredients when your preferred vendor runs short. The management side involves staff retention in a city where hospitality workers have options, maintaining food costs while protecting quality, and building a customer base that returns because they trust the execution, not just the concept.