This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Running independent bars and restaurants takes a special kind of passion. This is the first in a three-part series, in partnership with Verizon Business, sharing how the people behind some of our favorite small businesses make it work. From February 9-22, join Verizon for Small Business Days to see how they’re sharing the love. This week, we’ve covered how one restaurant couple overcame a tumultuous opening day and what it’s like to run a small business with your spouse—in your own home. For the final installment of this series, we gathered expert tips for effective partnership (in life and business) from some of our favorite restaurants across the country. Read on for that advice. You have to divvy up the work “They say if two people in any partnership agree all the time then one person is not needed. Our advice would be to find strength in your differences.” —Tiffani Ortiz and Andy Doubrava, chefs at The Catbird Seat in Nashville “[My husband] Ulysses is the one who creates the magic in the kitchen. I am the creative force behind our online presence and the guest experience that keeps people coming back. I don’t pretend to be an expert in cooking or menu decisions, and Ulysses doesn’t interfere with my vision for how we want Campo to be seen.” —Adriana Alvarez, co-founder of Campo é Carbón in La Puenta, California Similarly: “[My husband] Michael and I have two kids and…
