Daniel Holzman, a chef and restaurateur known for taking risks, co-founded The Meatball Shop, which became a phenomenon with its simple yet attractive meatball-centric menu. Despite its initial success and rapid growth, Holzman's refusal to sell a majority stake led to significant losses when sales began to decline. This resulted in exhaustion from managing the business and ultimately a decision to step away, indicating the challenges of scaling and maintaining a restaurant's success.
"I was like, 'It's going to be worth $100 million in two years.' You couldn't pry my shares from my cold, dead hands, and then sales started declining like a month and a half later."
"We had one in Washington, D.C., one in Connecticut and seven in New York, adding that New York was home to the original location."
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