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Abstract

Russian Doll, an independently owned and operated small ethnic restaurant serving handcrafted Russian food, opened its doors on January 1, 2015 in a rural river town in Southeast Missouri. The owner, Ana, had mastered many of her home country’s recipes and excelled in the kitchen. Her restaurant focused on introducing American audience to Russian culinary delights and culture, featuring authentic, made-to-order fare and a neighborly atmosphere. Ana had long dreamed of her own restaurant but without prior industry experience or formal training running the business wasn’t easy. In December 2015, after 1 year of operations, Ana found herself wondering how to proceed. Was Russian Doll a feasible entrepreneurial enterprise to begin with? Could Ana’s business be saved or was it time to call it quits and shut down?

Keywords

restaurant operations hospitality management entrepreneurship economics strategic management

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