Nadege Fleurimond on how we’re not groomed in Haiti to conduct a business (Part 2)

Nadege Fleurimond talks about the importance of having consistency in recipes in order to build a legacy and to ensure the restaurant can function with or without its owner present. She admits that many Haitian restaurants (in the U.S. and on the island) do not maintain the notion of customer service, especially when dealing with their own people. With her work, she hopes to encourage other Haitian entrepreneurs to treat their restaurants with care as they would treat their day jobs when working for Americans.