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BY GEORGE DICKIE In Season 3 of CNBC's "Restaurant Startup," which opens Wednesday, Jan. 6, viewers will notice a new investor at the deal table. She's Elizabeth Blau, the founder and CEO of the restaurant development company Blau & Associates, who has opened eateries all over Las Vegas and is considered to be one of the driving forces behind the city's flourishing culinary scene. She joins returning investors Joe Bastianich and Tim Love and culinary consultant Antonia Lofaso as 18 culinary teams vie to secure seed money for their prospective eateries. But first they have to get through the pitch, and there are certain things that Blau looks for. "I think it's really just the passion and the story and kind of the authenticity of the concept," she says. "And what I try and do is not only understand what the concept is but get a feeling personally about these chefs or aspiring restaurateurs because if I'm going to be in business with them, it's not just a great idea ... it has to be good food and a clever concept. But I think I really look at the people as well and in a short period of time try and get to know them." And if the business plan isn't up to snuff or they can't adequately articulate their concept, Blau has her own approach in delivering the bad news. "I think that the fact that I'm a woman and that I'm a mother, I've got that kind of sensitivity chip of trying to let people down easily ...," she says. "These are multi-million dollar businesses, big or small and so there's a lot on the line. You know, there's the investors' money. There's people's jobs and people who work for you and their families and so you've got to be honest and direct, and I think that I'm maybe a little more diplomatic than some. So I try and do it with a smile and gently, but you know, there's no margin for error. "If you decide to be in the restaurant business, you are embarking on one of the toughest industries out there," she continues, "so you can't be too kind and you've got to be direct." Vegas restaurateur invests in third season of 'Restaurant Startup' What book are you currently reading? "I am reading a cookbook, 'Marc Forgione: Recipes and Stories From the Acclaimed Chef.' " What did you have for dinner last night? "Sunday night is our night for ordering out, so we had Indian food last night." What is your next project? "We are doing two hotels and a casino and five restaurants in Vancouver, Canada. It's called The Parq and we are overseeing all of the food and beverage for the project." When was the last vacation you took, where and why? "I think it was Cape Cod this summer. We were in Brewster. ... We rent a house every summer and it's our time to relax, and it's going to sound strange but it's our time to cook at home. And so we always rent a place with a great kitchen and we've got friends who have lobster pots and my husband goes fishing and there's blueberry farms and it's just our total down time." Elizabeth Blau Page 8 January 4 - 10, 2016 Nobody Covers Your Hometown Better! 114 S. Main St., Goshen Tired of feeling like you're in a precarious position at work? Find the job security you crave in the classifieds. GET ON SOLID GROUND! Call 533-2151 to start your subscription today! Nobody Knows Our Hometown Better! • Carpet • Vinyl • Ceramic Mon.-Fri. 8-5 • Sat. 9-1 65669 US 33 East • Goshen 642-4770 TOLL FREE 1-877-642-4770 Area's Largest Selection of Remnants Large Inventory of Carpet, Laminate, Vinyl, and Luxury Vinyl Tiles! OEC Super Buffet 4024 Elkhart Rd Goshen IN 46526 Tel: 574-875-1298 Elk Lunch Monday-Friday 11am-3pm Adult $7.25 Children 2 years old $1.99 3-6 years old $3.50 7-10 years old $5.00 *Saturday Lunch $7.75 Dinner Monday-Friday 3pm-9:30 pm Adult $10.75 Children 2 years old $2.99 3-6 years old $4.50 7-10 years old $6.00 *Sunday Dinner Price ALL DAY $10.75 SENIOR DISCOUNT 10% PRICE

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