I will try avoid having a large menu with too many items, and I will try to have a menu that is the menu of the day and cook fresh foods on a daily basis in small amounts, and when you run out of it you close the restaurant.
That's celebrity chef Eric Ripert. He gives advice for how small restaurateurs can survive during lean months for business.
Abby Fentress Swanson of Harvest Public Media reports on how safety concerns are threatening the specialty cheese market.
In the second half of our show we speak with Paul Kindstedt, the author of the book Cheese & Culture.
Then in the kitchen, broiled grapefruit with a twist and Welsh cakes -- two awesome breakfast recipes.