The food biz is risky. Dallas is an incredibly competitive market when it comes to restaurants, and given the current economy, it's tougher than ever before to make a go of a place while everyone is cutting back on pretty much everything. Starting a new food business requires much in the way of wide-eyed optimism (re: denial) and we've seen that plenty of times before. Sometimes, though, jaded as we are, we're downright baffled by the choices new business owners make.
Take Crème de la Cookie
