DrPepper

These types of closings are always interesting to me. The last time I was at Zola and Potenza, both within the last year, both were packed. So, in seeing that, I would assume that these places were still making good money. Thus, maybe the fact that the company no longer wanted to focus on restaurants is the real reason that they are closing down the spots.

Is that actually possible? Do restaurants really close because people just no longer want to run them? Or, is this just a better way of saying it than, "The restaurants just aren't doing that well?"

I guess that I am being too cynical here, but I liken this to sports coaches that retire to spend more time with their families, but they almost always go back to coaching because a great job opportunity comes along.

And, just to be clear, I am not trying to be an ass about this, I am just generally interested in why restaurants go out of business and what percentage is for this reason vs. not doing well vs. bad management, etc.

Jeff Black here. Sometimes ( most times) when restuarants fail it happens before the first meal is served. Just seeing a busy dinning room does not mean they are making money, there is a lot more to it. I don't know this group's dynamics and I am sure we will probably never no the whole story.

Jeff Black here. My new Restaurant is now open. Downstairs is a Gulf Coast inspired Oyster Bar (Pearl Dive), upstairs we have bocce ball and a bar named Black Jack. Let me know what you think. JB

Black Restaurant Group is now accepting applications for Mixoligist / Beverage Director for our newest concept, Pearl Dive Oyster Palace / Black Jack. The operation is located on 14th St. in the Logan Circle neighborhood. Applicant must have a strong passion for the beverage industry, bartending experience and a positive attitude. This will be a very high profile job requiring engaging with the media, training staff and working nights at the new location. Applicants may apply @ info@ blackrestaurantgroup.com

Jeff Black here. Just wanted to mention we have a new G.M. at Addie's. His name is Gregg Sczudlo, He comes over from Black's Bar & Kitchen in Bethesda. He has already invigorated the staff and will no doubt be a success. Min will continue to expand the wine program and as always Nate will be rockin the kitchen JB

BlackSalt and Jeff Black have an opening for a Fish Monger

After nine years, Scott Weinstein my Fish Monger / Market Manager is leaving. We are openly looking for a Chef / Sous Chef interested in making a change. AM hours, set schedule, fantastic proffessional crew and a chance to run the premiere fish market in Washington D.C. Applicants may apply to info@blackrestaurantgroup.com or call 301.215.6397. Please note you must have an absolute committment to quality, genuine care for customer service and very strong organizational skills. This is the dream job for the right candidate.

P.S. For all of Scotty's fans out there, his last day will be October 31st.