Former congessman Dave Bonior at his Agua 301 restaurant near the 
Washington Nationals ballpark/Washington Post photo

I recall former
congressman David Bonior telling me a few years back that he was making some
initial moves to go into the restaurant business with some family members. I
was quite surprised, given Bonior’s career-long history as an intense fighter
for political causes.
Well, the Washington Post
has an update with a slightly snarky overview of Bonior’s newest career path
and the lessons he has learned as a businessman and owner of two Washington
restaurants.
Here are some excerpts
from the column written by the Post’s Thomas Heath:
“The former Michigan Democratic congressman, liberal pit bull,
academic, antiwar firebrand and labor-union BFF has undergone an epiphany,
making him simpatico with businesses and the profit motive.
“He has invested at least $1 million, by my estimate,
building two family-owned Washington restaurants, the second of which, Agua 301, is near Nationals Park and only a
line drive from the Anacostia River. His first eatery, Zest Bistro, opened on
Capitol Hill four years ago.
“It’s the American Dream,” he said of his new career.
“… When his family approached him more than four years ago about
starting Zest, Bonior became a scrappy entrepreneur. He used his congressional
access to knock on every one of 435 congressional offices, dropping off a flier
for Zest. He worked the Metro stations, handing out coupons. He went
door-to-door, as if he were campaigning.
“‘We kept thinking of ways to reach out.’
“He knew it was risky. Most restaurants fail within two years. But
his stepson and daughter-in-law were experienced in restaurant management. In
the process, he gained an appreciation for the profit motive.
“‘The biggest surprise is how you have to hustle,’ he said. ‘It
was an eye-opener. I always heard this when I was in Congress. ‘You should try
and own a business someday, Bonior.’ So I own two small businesses with my
stepson and daughter-in-law. It’s tough to make it, in terms of profit margins.
But somehow you get by and you figure it out.’”
Some other surprises from
the column: Bonior’s complaints about the “ridiculous” amount of time it took
to work through the local regulations and receive the required permits; and
Bonior’s admission that he pays his food servers the minimum “tip wage” of
$2.36 an hour, plus tips.