[But Bird had a couple of factors working in his favor. First and foremost, he was a businessman with a businessman's head governing his restaurateur's heart. He knew exactly what he was getting into when he picked up this Hampden Avenue space -- formerly a buck-a-scoop Chinese buffet of no renown, but with good street visibility and a big parking lot -- and chose it over properties he'd been scouting in Boulder, L.A. and the Bay Area.] I figured I could mitigate my chance of failure to 50 percent here, ... Seriously, I didn't go into this thinking I had an 80, 90 percent chance of success. I'm not deluded.
— Tom Bird
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