Once upon a time, the new owner of a relatively famous restaurant wanted to cut cost at his little acquisition to start reaping in the cash. Naturally, he swapped out everybody who was good and cared about their work with a bunch of culinary school graduates and decided to switch to lower grade ingredients all around. After all, how many of those fressing fools with wallets out there could tell the difference? Or care? They should be happy just eating at his relatively famous restaurant!
For the first half of the year, business went swimmingly and much cash reaping was had. But then the old clients stopped coming back, and then almost imperceptibly, customers thinned out and thinned out until one day the once bustling restaurant space hung empty.
No more than two years later, the restaurant closed and what remaining assets were liquidated to pay the angry creditors. The owner, after the sordid experience decided that restaurants were not really his thing.
So he bought a lovely pastry shop down the street with the money he had made off with, just to see how things would fair with baked goods instead.