How These Four Hospitality Pros Bought Brick and Mortar

I live a few minutes walk away from Monte’s Trattoria and Gene’s, two century-plus-year-old New York City restaurants. Nearby Iberian Sevilla, with its plastic jugs of sangria behind the bar, is an octogenarian. Beyond their white tablecloths and aging, suited waiters, the restaurants all have one thing in common. However many moons ago, their owners...