Chef Brooks Headley, of Superiority Burger, on the agony and ecstacy of constraints:
The spacial limitations are completely frustrating and effect every single second of every day. But at the same time they’re also kind of exhilarating, especially when you’re able to try to nail a salad or dessert or sandwich. So I’m both completely frustrated and totally into the limitations of the space and they definitely affect how we do things. I think having constraints is a good thing… until it’s a very bad thing.
He’s talking about the challenges of running a 270 square foot restaurant; the same thing applies, in my experience, to running a print shop with 8 fonts of type and two colours of ink.