Julien Bohbot, owner of French kosher Delice Bakery and Delice Bistro, shares his tips for making it work: "It takes four things to be successful in the restaurant industry. One is the food. Two is the service. Three is the atmosphere and four is the pricing. 'If you don't have all of those four things, something is missing, and you won't do very well,' he said." Also: dealing with higher food prices is the biggest challenge right now, croissants are their biggest seller, and he plans to open several storefronts around town. [LAT]
For more stories from Eater LA, go to la.eater.com.