Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/641526
"the first food show i became really obsessed with was the original japanese version of iron chef." —elizabeth blau Are you very hands- on with your restaurants? I am, but I leave the day-to- day operations to my husband and our business partner, Jason Lapin. I am more of a mentor and coach. Having over a decade's experience in the consulting business makes me very adept at the delicate balance between guiding someone else's vision and creating it. What factors are most important for you in choosing who to invest in? The restau- rant industry is fraught with examples of failures. I think it is critical to consider all the components—the people, the food, the vision, and the scalabil- ity. I would start with the vision. Without a clear vision you are doomed. Did you always dream of going on a show like Restaurant Startup? The first food show I really became obsessed with was the original Japanese version of Iron Chef. I think shows like ours give aspiring restaura- teurs a chance of a lifetime not only to get a financial investment but also the expertise of a partner with invalu- able experience. I don't think the 36 hours and $7,500 are an unfair constraint. I always wanted to go on Apprentice because I thought I could defi- nitely win that one! . clockwise from top: Blau's Made LV in Tivoli Village; Alaskan king crab at Andiron Steak & Sea; Blau joins fellow investor Joe Bastianich on Restaurant Startup. vegasmagazine.com 47