Well, low-carbon-footprint food is quite the rage nowadays, so now'd be the time to expand. But how well would they be able to stick to their "food from here" mission in an urban area like this? How local is local?
More importantly, how could we help make it so they could set themselves up as a real diner? (Meaning, being open 24 hours.)
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2008-01-27 03:55 pm (UTC)More importantly, how could we help make it so they could set themselves up as a real diner? (Meaning, being open 24 hours.)